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1
Soak the adzuki beans in water overnight (at least 8 hours).
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2
If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time.
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3
If the scum doesn't bother you, you can just go to step (3).
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4
I'm not bothered by it.
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5
Put the beans and the water into the pressure cooker.
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6
Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes.
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7
After 30 minutes, heat the beans over medium heat, stirring frequently.
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8
Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn.
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9
When the liquid is reduced, add the sugar in 2 batches.
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10
The amount of liquid will increase.
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11
Add soy sauce.
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12
Add the salt and taste, adjusting the amount of salt to your liking.
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13
The boiled adzuki beans are done at this point.
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14
Next, boil it down.
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15
Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture.
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16
Done!
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17
Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze.
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18
How to cook and store mochi rice and make mochi cakes -.
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19
Our family's easy microwave zenzai -.
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20
I made uiro (sweet rice jelly) It's so nice and chewy!
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21
You can also make yokan (sweet bean jelly)
