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Anko (sweet red bean paste) Recipe. In a clean pot, place red beans and 4-5 cups of water, cover, and let it simmer at low heat for 1 1/2 to 2 hours (add more water to keep above the beans). The beans should now be very soft, easily crushed between fingers. Discard water again, put soft beans back in the pot with sugar at medium high heat…
Yes, the Japanese have a long history of affection for red bean. Kind of like the Americans’ love for peanut butter, we even have two types of red bean pastes: tsubuan (chunky) and koshian (smooth). However in the recent years, we are seeing more variety of fillings being offered.
In a clean pot, place red beans and 4-5 cups of water, cover, and let it simmer at low heat for 1 1/2 to 2 hours (add more water to keep above the beans). The beans should now be very soft, easily crushed between fingers.
Put azuki beans into a saucepan, fill it with water to 3-4cm / 1¼-1½” above the azuki beans and bring it to a boil. Cook for 15 minutes, turn the heat off and leave for 30 minutes with a lid on. Drain using a sieve.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…