Macrobiotic: Anko (Sweet Adzuki Bean Paste)

1. 1

   Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.

2. 2

   After it comes to boil, reduce to low heat and simmer for 10 minutes.

3. 3

   To cook off the smell, don't cover the pot with a lid.

4. 4

   After 10 minutes, cover with a lid and continue to simmer.

5. 5

   Simmer until soft.

6. 6

   Add more water if it boils out.

7. 7

   Once the beans are soft, add the salt and minced raisins.

8. 8

   Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans.

9. 9

   If you like, use a blender for strained bean paste.

10. 10

    You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!

No nutritional information available.

No additional tips available.