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1
Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan.
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2
Discard any beans floating on the surface.
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3
Put on high heat and bring to a boil.
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4
After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes.
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5
Drain the beans through a colander and rinse in running water.
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6
Handle gently to not damage the beans.
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7
Return the beans to the pan and add 700 ml of water.
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8
Bring to a boil.
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9
After bringing to a boil, cover with a lid and reduce the heat to low.
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10
Cook for 20 minutes.
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11
Drain the beans through a colander and discard the cooking liquid.
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12
Repeat Steps 4 to 6 again.
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13
Return the beans to the pan and add 600 ml of water.
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14
Put on high heat and bring to a boil.
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15
After bringing to a boil, reduce the heat to low.
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16
Skim off any scum on the surface.
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17
Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender.
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18
Divide the sugar into 4 portions and add one after another.
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19
Stir well every time you add the portioned sugar.
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20
Add salt and mix well.
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21
At this point you've finished making the zenzai red bean soup.
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22
I halved the portion and made one into zenzai and another into anko.
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23
For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn.
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24
It's done when the adzuki beans start to look heavy and can be brought together into a thick paste.
