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1
Rinse the adzuki beans and put into the inner pot of a thermal cooker.
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2
Add enough water to equal about 3 times the volume of the adzuki beans.
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3
Cover with the lid and boil for 5 minutes.
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4
Then place the inner pot into the outer pot and leave it like that for at least 4 hours.
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5
(The photo shows the beans boiling)
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6
The azuki beans are done when you they're soft enough to mash when you squeeze one with your fingers.
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7
Add the contents of the pot, including the liquid, to a blender.
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8
Blend for about 10 seconds.
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9
(Skip this step if you do not have a blender.)
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10
Pass the adzuki beans through a strainer.
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11
If they're difficult to strain, pour some water over the beans.
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12
Continue to add water until the bean pieces are all covered with water.
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13
After the azuki beans are strained, let them sit a little while.
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14
A layer of water will form on top of the beans.
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15
Carefully discard the top layer of water.
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16
Line a strainer with cheesecloth or a dish towel with a fine weave and strain the bean paste.
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17
Squeeze the cheesecloth or dish towel to strain out the water.
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18
Put the anko in a saucepan and add 1/3 of the sugar.
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19
Place the saucepan over low heat and mix with a wooden spatula, stirring from the bottom of the pot.
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20
When the anko starts to soften, add 1/2 of the remaining sugar while continuing to heat over low heat.
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21
Wait a little while and then add the rest of the sugar.
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22
Keep mashing with the wooden spatula until the spatula leaves a ribbon in the bean paste.
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23
Add a pinch of salt and transfer to a tray or other container to cool.
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24
(Extra tip) This anko is not very sweet, so it only keeps in the refrigerator for about 1 week.
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25
It's very convenient if you divide it up into easy-to-use portions and freeze them.
