Recipe of Eric Ripert ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★. This video will show you how to make Koshian (or koshi-an), smooth red bean paste (Anko). It is used in a lot of Japanese sweets. If the red bean paste is not used immediately, put it in a zipper bag and store it frozen.

''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste) using 4 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste):

1. Make ready ・250 g (8.75 oz / 1.5 cup) ''azuki'' beans
2. Make ready ・about 250 g (8.75 oz / 1.5 cup) sanding sugar
3. Take ・a dash of salt
4. Make ready ※1cup=235cc(USA)

The process of making it is very simple. You can not only make traditional Japanese sweets with Anko, but also spread Anko on a piece of bread just like you spread peanut butter. It also goes well with ice cream and cream. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think.

Instructions to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste):

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/bieCgwG3SzE
2. Wash ''azuki'' beans with water. Drain the water.
3. Boil the beans in plenty of water. Bring to a boil and turn off the heat. Let it sit as it is for 10 minutes.
4. Drain the hot water to remove bitter taste. Put the beans into a pot and add water until the beans are soaked. Bring to a boil on high heat and turn down the heat and simmer for over 1 hour.
5. Add water sometimes so that the beans don't come out of the water. Sometimes skim off the scum.
6. After about 1 hour, take a bean from the pot and crush it to check the softness of the beans. Simmer until it's easily crushed and the inside is almost translucent (3rd photo↓). The bean in the second photo needs to be boiled a little more.
7. Turn off the heat. Place a lid on and leave it for 30 minutes to uniform cooking. Strain it. Please don't take away the soup.
8. Crush it lightly. Add enough water to soak the beans. Mash beans into pulp.
9. Strain the soup with flour sifter. (Since the amount is large, strain it in several times.)
10. Take the rest of the skin away. Let the strained soup sit as it is for 15 minutes. Take upper water away.
11. Add water and mix well. Let it sit as it is 15 minutes again. - Take upper water away.
12. Add water again and repeat it in the same way. Strain it with a clean cloth.
13. Strain it with a clean cloth. Squeeze the cloth well.
14. ''NAMA-AN'' is ready. Add sugar to NAMA-AN and make sweet bean paste. Use sugar that is half the weight of NAMA-AN. (this time: 462 g NAMA-AN / 231 ｇ sugar)
15. Loosen the NAMA-AN. Put the sugar and 100ml (2/5 cup) water in a pot. Heat it and bring it to a boil and turn off the heat.
16. Mix well to melt sugar. Put all the NAMA-AN. Mix well until it gets smooth.
17. Heat it over medium or high heat. Before that, put on work gloves. Please be careful not to burn yourself as hot paste will splash. Heat it while slowly mixing the bottom to prevent scorching. Heat it until it becomes heavy.
18. Turn off the heat and add a dash of salt. Mix well. Put the paste out immediately and let it cool. It's all done!

It also goes well with ice cream and cream. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt! Here, I'll show you the two varieties: Tsubuan (chunky paste) and Koshian (fine paste). Once you master the basic Anko recipe, you'll be able to make many delicious Japanese sweets at home.

So that is going to wrap it up for this special food ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!