Simple Way to Make Homemade Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, zenzai basic sweet red bean soup (how to cook adzuki beans). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Great recipe for Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans). This is a really basic recipe for cooking adzuki beans. It's easy and tasty, so it's how I usually do it. I like to serve it as-is as sweet red bean soup, so I don't add any salt, but feel free to do so.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook zenzai basic sweet red bean soup (how to cook adzuki beans) using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans):

1. Get Dried adzuki beans
2. Take to 250 grams Sugar
3. Take refer to the directions Water

Oshiruko is generally referred to red bean soup made from cooked azuki beans served with toasted mochi or shiratama dango. In Kanto region, Oshiruko is cooked and sweetened azuki beans with either toasted mochi or dango whereas in Kansai region, it is the soup made with cooked, strained and smooth sweet azuki beans. Canned azuki beans take shorter to cook, and the quickest way to prepare zenzai is to dilute anko — sweet red bean paste which can be coarse or smooth. Hence, the texture of zenzai can vary — it can look like a dense soup with whole red beans in it; the beans can be partially smashed, or puréed completely.

Instructions to make Zenzai Basic Sweet Red Bean Soup (How to Cook Adzuki Beans):

1. Rinse the adzuki beans and add enough water or boiling water to cover. Heat on high.
2. After bringing the water to a boil, pour 400 ml of cold water and continue to boil over high heat.
3. After bringing it back to a boil, discard the water and drain the beans in a colander. Rinse quickly to get rid of the bitterness.
4. Cover with 4 to 5 times more water than beans and bring to a boil. Reduce the heat to low and continue to cook over low heat for 1 1/2 to 2 hours.
5. After the beans are tender, add the sugar.
6. Adding water several times if necessary, continue to cook for about 1 hour. When the liquid is the consistency you prefer, it's done!
7. If you let it stand for about 30 minutes after removing it from the heat, the flavor will become richer.
8. It's true comfort food.

Canned azuki beans take shorter to cook, and the quickest way to prepare zenzai is to dilute anko — sweet red bean paste which can be coarse or smooth. Hence, the texture of zenzai can vary — it can look like a dense soup with whole red beans in it; the beans can be partially smashed, or puréed completely. Bring to boil with high heat. Let it boil for a few minutes. Drain and wash the beans with water.

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