Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chunky adzuki bean paste and zenzai red bean soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This sweet red bean soup is served hot with mochi (rice cake) or shiratama dango (glutinous rice flour Slightly sweet, with a gentle fragrance from the red beans, the dessert soup has the instant magic of Chunky red bean soup OR soup-less chunky red bean over mochi is called Zenzai. Red bean paste is a sweet paste made from red beans like adzuki beans, and it's a popular filling for many Japanese, Chinese, and Korean confections. Making the paste at home is quite simple, and the process involves boiling the beans until soft, and then cooking them with sugar to sweeten the paste.
Chunky Adzuki Bean Paste and Zenzai Red Bean Soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Chunky Adzuki Bean Paste and Zenzai Red Bean Soup is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook chunky adzuki bean paste and zenzai red bean soup using 4 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chunky Adzuki Bean Paste and Zenzai Red Bean Soup:
- Make ready 360 grams Dried adzuki beans
- Prepare 330 grams Sugar
- Make ready 3/4 tsp Salt
- Get 1 refer to how to make Water
Red bean soup is both a popular snack and a sweet dessert soup made with azuki beans. Adzuki beans are a nutrition powerhouse and very versatile. Can be used in soups and stews as well as desserts. They are slightly sweet and chewy and In Japanese cooking adzuki beans are used to make Red Bean paste and in traditional celebration dishes for New Years.
Steps to make Chunky Adzuki Bean Paste and Zenzai Red Bean Soup:
- Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan. Discard any beans floating on the surface. Put on high heat and bring to a boil.
- After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes.
- Drain the beans through a colander and rinse in running water. Handle gently to not damage the beans.
- Return the beans to the pan and add 700 ml of water. Bring to a boil.
- After bringing to a boil, cover with a lid and reduce the heat to low. Cook for 20 minutes.
- Drain the beans through a colander and discard the cooking liquid. Repeat Steps 4 to 6 again.
- Return the beans to the pan and add 600 ml of water. Put on high heat and bring to a boil.
- After bringing to a boil, reduce the heat to low. Skim off any scum on the surface.
- Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender.
- Divide the sugar into 4 portions and add one after another. Stir well every time you add the portioned sugar. Add salt and mix well.
- At this point you've finished making the zenzai red bean soup. I halved the portion and made one into zenzai and another into anko.
- For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn.
- It's done when the adzuki beans start to look heavy and can be brought together into a thick paste.
The cultivars most familiar in East Asia have a uniform red color, but white, black, gray, and variously mottled varieties also are known. Red bean paste, called anko (餡子) in Japanese, is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. It's often used in Chinese, Korean and Japanese cooking, primarily in confections such as dango and dorayaki, and sometimes in soups. It is a paste made with Azuki (red beans) and sugar. It is used in a lot of different forms of dessert in Japan.
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