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1
Soak the beans in about 3 times the amount of water for 1 to 2 nights.
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2
Change the water about twice a day.
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3
When the beans are no longer wrinkled, they have been soaked for long enough.
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4
Transfer the beans to a pot and add enough water to completely cover.
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5
Bring to a boil over high heat, then lower the temperature to medium and simmer for 5 minutes while skimming off the scum.
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6
Drain into a sieve.
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7
Soak the beans in water again so that they don't dry out, and take off the skins.
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8
If any of the beans have sprouts, remove them too.
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9
Once all the beans have been peeled, simmer in plenty of water until they are falling-apart tender.
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10
Bring to a boil over high heat first, then simmer over low heat, skimming off scum.
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11
When they have fallen apart, if there is only a little water in the pan, add more and heat through.
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12
That makes the beans easier to pass through a sieve.
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13
Scoop out a little at a time and pass the beans through a sieve.
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14
When everything has been processed, rinse out the pan.
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15
Take the sieved beans and squeeze them tightly in a clean kitchen towel.
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16
Return the squeezed out bean paste to the pot.
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17
Add sugar and set the heat to low.
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18
The sugar will melt and liquify.
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19
In about 20 minutes, the texture will change.
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20
Keep an eye on the pot so that it doesn't burn.
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21
Cook until it's a bit looser than you want it to be, and turn off the heat.
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22
Add salt just before you turn the heat off and mix.
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23
Transfer the bean paste to a storage container while it's still hot to prevent it from drying out, and smooth out the surface.
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24
It dries out easily.
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25
I also have a recipe for ichigo daifuku (strawberry mochi dumplings)..
