Basic Tsubu-an Chunky Adzuki Bean Paste

• 300 grams or 250 grams Dried adzuki beans
• 230 grams or 180 grams Sugar (light brown sugar)
• 1 tsp or 1/2 heaping teaspoon Salt
• 1 tbsp Mizuame

1. Rinse the adzuki beans, then heat them in a pot with plenty of water over high heat.
2. Bring to a boil, then stew for 5-6 minutes over medium heat.
3. Drain in a colander to remove the scum.
4. Return the adzuki beans to the pot, fill it with plenty of water, then bring to a boil over high heat.
5. Reduce to low heat and simmer for 40-60 minutes.
6. Once the liquid boils down, add enough water to keep the adzuki beans covered.
7. Turn off the heat once the beans are soft enough to mash between your fingers.
8. Drain out the liquid, mix in the sugar, cover with a lid and let sit for 1-1 and 1/2 hours.
9. Return to heat and simmer while stirring from the bottom of the pot with a wooden spatula.
10. When the beans become thick, reduce to low heat, stir in the mizuame, and add the salt.
11. Transfer to a bowl after it feels cool to the touch.
12. Use the leftover liquid from Step 5 to add sweetness to other dishes.
13. To store the tsubu-an, cool it, wrap individual portions in plastic wrap, then place in a ziplock bag and freeze.
14. Press out the air before freezing.

adzuki beans, sugar, salt, mizuame

Taken from cookpad.com/us/recipes/143421-basic-tsubu-an-chunky-adzuki-bean-paste (may not work)