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1
I used oofuku-mame this time.
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2
Take the oofuku-mame out of the bag, rinse well in plenty of water to clean them, and remove any beans eaten by insects.
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3
Soak the oofuku-mame in fresh water overnight.
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4
In summer, it's preferable to change the water in the middle.
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5
The oofuku-mame will about triple in size overnight.
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6
Drain the oofuku-mame, transfer to a small sauce pan, add plenty of fresh water, and cook over strong heat.
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7
Once it has come to a boil, bring down to low heat, and cook for 5 minutes.
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8
Turn off heat and let steam for 5 minutes with a lid on.
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9
Drain the oofuku-mame and soak in fresh water.
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10
Prepare another bowl of fresh water.
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11
Peel the oofuku-mame skins.
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12
An easy way of removing skins is to squeeze the beans from the back toward the indent.
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13
The bean will pop out from the indent.
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14
Soak the peeled beans in water.
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15
Drain the peeled beans, transfer to a small sauce pan, add plenty of fresh water, and cook over strong heat.
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16
Once it comes to a boil, skim off the scum carefully.
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17
Turn down the heat to low and boil until tender (don't cover with a lid).
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18
The cooking time is depending on the condition of beans, but about 1.5 hours.
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19
After the beans are tender, carefully mash with a wooden spatula etc., and pass through a strainer while wetting with water.
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20
Leave for a few minutes, and skim the top layer of water with a ladle carefully.
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21
Pass the beans through a strainer in water by gently stroking the beans with your hand.
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22
(The beans will pass through easily this time, so you don't need to use the wooden spatula).
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23
Repeat Step 14 three times.
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24
Pass the beans through a bleached cotton cloth, and wring out tightly.
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25
Transfer the beans to a small sauce pan, add the sugar, and mix well with the wooden spatula.
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26
Keep mixing until the sugar is dissolved and the paste is quite watery.
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27
Knead the paste in one direction on medium heat.
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28
The cooking time depends on the heat and how watery the paste is.
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29
It is usually about 5 to 10 minutes.
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30
Be careful not to burn it.
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31
Professional chefs usually use 'bozu-nabe' (a lightweight hammered pot, made of copper) etc.
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32
You can also use 'yukihira-nabe' (a lightweight hammered pot, made of aluminum) but be careful not to burn the paste.
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33
The paste is ready when it falls and forms a mound when lifted with the wooden spatula.
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34
Turn off the heat.
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35
Line a tray with plastic wrap or a moistened cotton cloth.
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36
Divide the paste into small portions, place them on the tray, and cool them down.
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37
When the paste has cooled, it's done.
