Anko (sweet red bean paste) Recipe - Japanese Cooking 101
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- เผยแพร่เมื่อ 19 พ.ย. 2024
- Recipe here: www.japanesecoo...
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This video will show you how to make Anko (sweet red bean paste), a sweet traditional Japanese confection. Used in many sweets or good by itself.
The recipe by Noriko & Yuko of Japanese Cooking 101 (www.japanesecoo...) We only use ingredients you can easily find!
I would like to say thank you for introducing me to Japanese food for the first time 8 years ago! For 8 years I looked through all of your recipes and content, and dreamed about everything I would make when I had my own place and could buy my own groceries. This semester of college, I have my own revenue and my own apartment and I can finally cook all of the recipes of my dreams! I found a local Asian grocery store and I found everything I needed to make some of my favorites that I look at, including sweet mochi and Okonomiyaki. I’ve made both, and now I’m onto my second batch of trying to make fruit daifuku mochi. I found some adzuki beans and I’m making my anko in advance to prep for making the fruit daifuku mochi this week. Thank you for sparking my lifelong love of Japanese cooking!
oh thats so lovely!!
I thought it was strange because we eat beans with salt here in Brazil. But it tastes really good!! Thank you for the recipe.
Tamara Atum verdade! Não entra na minha cabeça feijão doce! 😝😖
Tamara Atum é bom mesmo, mana? tô pensando em fazer pra experimentar
Yes, we all eat beans aroun the world
é muito bom gente!
eu tô fazendo com feijão preto pq é oq tenho em casa kk dps digo como ficou (outro dia quero fazer com feijão vermelho)
Vende feijão azuki no mundo verde. É delicioso lembra doce de batata roxa
I found glutinous rice flour and red beans at the grocery store! The red beans looked like adzuki beans and both were by Asian brands... off to make mochi!
daifuku
I saved some time and energy for the second boil by cooking in pressure cooker for 15 minutes. It cooked just fine.
ow awesome thx fornthe tips would like to try it using pressure cooker
You can certainly soak the beans over night, but even without soaking, they still cook well.
Can i use red kidney beans
@@sagarshrestha2358 no
@@sagarshrestha2358 I've tried it with red beans and it taste pretty good, just add a bit more sugar
We recommend using this much sugar. Using honey will not be the same. It's not just for sweetness but also for the texture and glaze.
Thanks! We're glad you liked our video.
I often refer to this video when I'm going to prepare azuki. I appreciate that this video is simple, straight-forward and easy to understand for a gaijin like me.
It depends. If azuki beans are precooked without added sugar, you can follow this recipe from the point that the beans are already soft. We've never tried it though. In fact, many precooked azuki red beans (for anko) are already sweetened. We highly recommend to boil beans from scratch for best result.
It's hard to say without knowing what kind of beans you are thinking of using. We almost always use Azuki beans for making Anko.
for a substitute for the beans you can use cannellini and/or red kidney beans
the taste is quite similar, as well as you don't need to cook for an hour and rounds up to around a half hour there are. as well as not needing to have them soaked in water overnight as they're in brine and just need to be washed. How ever there is the skins which may bother you.
It may be possible ro resolve the issue with skins y passing it through a sieve or a soup strainer before adding sugar
Disagree. I started with cannellini beans and it was a horrid texture, even when machine blended. Kidney beans have a texture that’s too tough and gritty. Adzuki beans or (Lima for white paste) are really the only way to go for a smooth paste.
@@mooselove I find that home-canned kidney beans behave far better than store-bought. The beans are much softer that way, including the skins, and it doesn't take much effort to put them through a sieve. Black bean paste, preferably home-canned, tastes good, though black beans go best with brown sugar and some vanilla extract. I have trouble deciding which is my favorite; black or adzuki, because the black bean paste holds up as it's own thing, instead of as a substitute. Black bean paste is distinctively deeper in flavor, and almost chocolate-like. I haven't tried lima bean paste yet.
Can there be canned beans that are already soft and just drain the liquid out and just put it in the pot with sugar to stir. Would that recommend okay?
This is great! I had some black beans left over from my recipe( Chipotle barbacoa) inspired. I don’t know what to do with the rest of my beans. I made 2 cups. Now a I have sweet beans for dessert. Sweet black beans with mochi and vanilla ice cream 😋
Very very good video. I bought azuki beans a while ago and didn't know what to do with them. Now I am off to make red bean paste. Your video was very explicit and well done. Thank you so much for explaining in detail.
I've never had any problems with this recipe. I don't soak my beans overnight, the only thing i do is mash the beans a little with the back of the spoon while cooking in the sugar
I really like these 101 how to make Japanese food. Most of the time its really is simple. I was able to make for a while now curry and now im off to make the beans 🍡🍚
I made this for the first time ever following your recipe & instructions. It came out SO delicious!!
Yes, but you should freeze if it's more than a couple of days to be safe.
Thank you very much for this recipe, I tried it today and it worked perfectly! Also far less expensive to do it yourself, even if it is indeed a little time-consuming.
And I think it's perfect in Autumn :)
Please keep making these videos, they're really great!
We can't wait to try this out. I shocked at how easy this is to make. My mind is blown.
littlehedonist uod
Just tried this recipe with small black beans and it tastes very similar dare I say the same as the adzuki beans! Also when you add the sugar, taste the mixture to make sure it doesn’t get too sweet for your liking
I love this on pancakes or on butter toast. Yum!
Your English is extremely good😊 otsukaresama!
your voice is so nice to listen to, and your recipes look amazing. i'm subscribing!
This tasted just like the stuff I buy in stores. Thanks for the recipe!
Were the beans you used dried?
I'm not sure if you can find azuki beans at any grocery stores, but try Asian food section or health food store.
Wow sooo Delicious yummmy superb recipe.Keep it up friend ❤❤
Thank you so much for this great recipe !👍🌺
It really depends on how much you eat! By looking at ingredients, you get the idea. Too much sugar is never a good idea if you're watching your diet ;-)
I had to sub. I live making food of different cultures. And I love Japanese food, along with Chinese food.!
Made this just right now, turn out just fine with Red bean kidney. Its cooling off and its taste almost like the original one!! :D Now I just need to make an pan and we are set. ;)
Can this also be accomplished in a slow cooker/crockpot?
Thanks!
We use Azuki beans.
You can certainly soak the bean, but it also works without soaking.
We make it with tomato sauce 🍅 and salt we eat it side the rice like a sauce 🍛 in my country iraq we call it "marget fassolia" 🇮🇶👏🏻 but I'm so exciting to make it in different way 🤗
Easy filling for me to use it in the Hiyoko Manju I'll be making. Thanks for the great video! :)
i just make it with ur recipe. it turns out super great！！ thank u so much:)
I blend them JUST before they are done cooking, with a small amount of soybean oil. That seems to yield the best texture. The bean husks aren't even visible after that. Looks like peanut butter. Might have to put it in a frying pan to get the moisture out. Let it set in the fridge before using, its hard to stick in the mochi when its soft. Has to be fairly hard. Palm sugar tastes a lot better than white sugar, its tastes and smells like butterscotch. Relatively inexpensive at Asian grocers.
i loved it :) gooood work guys......... cheers to japanese tradition :) daisuki anko japanese 101 cooking arigatomazaimasta
+Rohini Hemalatha your "japanese" killed me
if I would like a smooth texture (no skins) in my an, what would your suggestion be to remove the skins? Thank you so much for posting this video I really enjoyed it and appreciate you sharing this knowledge!
Elvia Cortes Smooth An without skin is called Koshian, and you need to strain the beans using fine mesh strainer before adding sugar. It's a bit of a complicate process, so we probably need another recipe video for that!
Thank you!
use a blender before adding sugar
I know we are talking here about azuki beans and they might be different than other beans but ..
All the videos I see about beans in general and azuki beans specially people soak the beans over night or between 12 to even 24 hours!
Firstly, soaking allows the beans to release indigestible sugars that make for some uncomfy gaseous situations.
Soaking also makes the beans more digestible. It cleans them more thoroughly (since beans cannot be washed before being sold or they can turn moldy).
Finally, soaking beans helps them to cook up in about half the time.
You did not soak them! why??
I am not trying to say that you are doing it wrong. I am hear to learn. I love Japanese food and I really enjoy your videos.
Please answer. Thanks a lot.
Gonna make ohagi today!
Thanks for the recipe!
tthank you so much for teaching us, this is making me happy to learn and i LOVE your MUSIC in background, does it have a NAME? i love it !!!
thank you so much for teaching !
This is so helpful! Thank you for uploading.
Hi guys if you are having trouble finding Azuki beans look in whole foods, they have several different brands there :)
Not yet. Simmer at low heat.
I love your Channel!!!
red beans is very sweet here in France
red kidney beans need to be soaked overnight, boiled for ten minutes to get rid of the toxin in them, drained and cooked again. red kidney beans actually take longer to cook until soft. I will buy these beans at my local asian food store since my husband likes red bean paste and I am trying to substitute candy for better things to help him loose weight. I'll sneak a treat into his bento :3
i just made my first batch, turned out great thanks. now i gotta learn how to make dorayaki
We're the beans you used dried?
@JapaneseCooking101
How long can the paste be kept in the freezer before it expires?
very nice video i like your outro music!!11
looks and sounds delicious, I've got the recipe for both, so shall give those pancakes and ban sauce a try xx
How long does this last in the fridge?
How about using pressure cooker. Do you add the sugar in the pressure cooker?
can i thicken the bean soup with pectine if i want it less sweet yet still firm?
thank you Mam
Question please: did you soak the beans overnight? I can't believe the beans got cooked for only 2 hours without soaking.
can you use any other bean?
Changed it but thank you I really like Japanese food and I'd like to try this
listening to this is like cooking mama replay
It is Azuki and not the same as other red beans.
Anko as with many Asian cultures use red beans in confectionaries. Any idea how this ingredient was chosen for sweets?
Always love watching your videos! Can I know the intro song?
Hi there, I'm making these as we speak! Is it normal for the beans to lose their red colour after the first boil? The majority of the colour seems to have disappeared.
I've never had Anko, but on a whim I bought a Taiyaki griddle and 5 lbs of adsuki beans. Gonna try it out in a few days when I have time.
Sean TwentyFour I got a takoyaki griddle for Christmas and bought some anko today but wanted to see how it's made. I'm going to try making takoyaki tonight! 😊
When I was at my local market, there Were two different azuki beans, the difference was in the size only. Will something like that affect my paste? Thanks :)
Hello. Other videos and recipes mention soaking the beans overnight, yours doesn't mention this. Did you use a different kind of bean for this?
I tried to find these red beans in the market but couldn't 😑 I found something similar called red kidney beans is that okay will it taste similar to this 😧
not at all sorry
If you are in england, waitrose does them under the name “adzuki beans” £1.55
can we use red kidney beans instead red beans
If i start with dry beans do I have to rehydrate them in water for 24 hours? Or is your recipe using dehydrated beans? I can't tell from the video
I tried the recipe today but I improvised some of the ingredients and it turned out great my parents said it was good
Can i find mochiko rice flour in a normal supermarket?? I need mochiko to make dango
Would I need to pre-soak the beans in water before I boil them?
Do you recommend that we soaked the bean in water for a period of time before boiling?
Can i use any kind of beans ?? Like arabic red beans
Do you not soak the beans overnight first?
after the 2nd time boiled，when putting lid on，did you turn off the heat?
Can I blend the beans before adding the sugar for a soothier paste?
How long does the process take in total?
anko can be made with pinto or red beans are the same?
i do not know the exact measurements would be great to know.anyways i made dorayaki with anko paste and it tastes good really good is it another video that you have put forth the measurements
+Thisya Shashidhara the measuremnts are on their website, it's always the first link in the description
Thanks aladeen!
i am from india can i use red kidney beans there is no sweet red beans in my city
Is it possible to simply double the amount?
can you make a video how to make goma dango
we can use this in jajjangmyun?
Is there any way i can make anko with red bean powder?
Is it any different from Red mung beans?
Love the recipe only one concern after I cook the beans with the sugar for some reason it always like hardens almost immediately am I missing something
Jeremiah Dupie too much starch in the beans
How long does it keep?
Thank you.
Can I use red kideney beans or it has to be regular red beans
Aaliya whyte Whyte I'd definitely use adzuki beans
Thank you for posting this~! I can now prepare a childhood favorite treat~!
(Daisuke, anko~!) .^ v ^.
Can I used any kind of red beans?
What if you were to use a some brown sugar?
can i use pre cooked beans?
Hi! Looking forward do try it, I just came back home from an amazing trip in Japan and loved dorayaki!! Do I have to soak the beans for a while or just rinsing them is ok? Thank you!
The recipe on their website uses dry beans so you should be fine without soaking them.
Meanwhile, in the Philippines , they eat beans every Friday
Can I use red kidney beans
Hi Chefs ! Could you explain how to freeze anko please ?
+agnesdeque in the freezer
+Axis Of course ! I'm so stupid !!!!!
ahaha jks jks I'd probs just wrap it in some glad wrap or glad warped bowl
+Axis You're smart my friend ! It was absolutely the sense of my question and you answered it !!! Thanks
agnesdeque
Good too hear mate, glad I could help :D figured that was what you were asking was just checking if you were still an active account with my smart-arsed first comment ^.^
just made some myself for the first time not 10 min ago ahaha turned out great, just waiting for it to cool a bit before I stick it in the fridge and hit the sack ahaha what ever I dont use in the next couple of days I'm going to wrap it up and put the left overs in ther freeze for next time XD gonna make an-pan tomorro... errr later today ahaha