This deep red homemade anko is made by boiling soaked azuki beans until tender and mashing them with sugar. It is stored in a jar in the refrigerator and served with mochi or dorayaki at celebrations.
Drain the soaked azuki beans, put them in a pot with fresh water, and bring to a boil. Reduce the heat and cook for 20 minutes, until the beans are soft enough to mash between your fingers.
Drain the excess water from the beans. Add the sugar and salt, then mash with a wooden spoon and cook over low heat for 15 minutes, stirring until it reaches your desired consistency.
Fill clean jars with the paste while it is hot and close the lids. Let it cool to room temperature, then refrigerate.
Remember to soak the beans in plenty of water the night before; unsoaked beans will not soften within the suggested cooking time. The mixture thickens as it cools, so it is normal for it to look a little runnier than you want while it is still on the stove.
İlk kez azuki fasulyesiyle ezme yaptım, 20 dakikalık haşlamanın sonunda fasulyeler tam istediğim kıvamda yumuşamıştı. Ezme aşamasında biraz sabır gerekiyor ama sonuç gerçekten mochi'nin yanında harika durdu.
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