Macrobiotic: Anko (Sweet Adzuki Bean Paste)
- 100 ml Dried adzuki beans
- 1 5 x 10 cm strip Kombu
- 800 ml Water
- 1/2 tsp Salt
- 60 grams Raisins
- 1 Dried persimmons (optional)
- Rinse the adzuki beans and add to a thick pot with the kombu and water, and bring to a boil on high heat.
- After it comes to boil, reduce to low heat and simmer for 10 minutes.
- To cook off the smell, don't cover the pot with a lid.
- After 10 minutes, cover with a lid and continue to simmer.
- Simmer until soft.
- Add more water if it boils out.
- Once the beans are soft, add the salt and minced raisins.
- Heat the adzuki and raisins together and mix with a wooden spatula while mashing down on the beans.
- If you like, use a blender for strained bean paste.
- You could also make zenzai if you don't mash the beans; just add more water, and serve with omochi!
adzuki beans, water, salt, raisins, persimmons
Taken from cookpad.com/us/recipes/156109-macrobiotic-anko-sweet-adzuki-bean-paste (may not work)