Anko (Azuki Red Bean Paste) is an indispensable ingredient in Wagashi (Japanese confections) found in a wide array of Japanese sweets.
This video will show you how to make Anko from Scratch. Anko filling and topping can be used to make so many healthy Japanese desserts!!!
https://www.youtube.com/watch?v=fyE9a8gejHA
Sweet Azuki Red Bean Paste with Skins is called "Tsubu-an". "Koshi-an" (Sweet Azuki Red Bean Paste without Skins) is prepared by passing through a sieve to remove all bean skins to make it smooth.
It takes over an hour to make it, so if you are in hurry, it is much faster to use store-bought one ;) hehe
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Anko (Azuki Red Bean Paste) from Scratch
Difficulty: Easy
Time: 1.5hr
Number of servings: about 750g (1.65lb)
Ingredients:
300g (10.6oz.) Azuki beans
250g (8.8oz.) soft brown sugar
a pinch of salt
Directions:
1. Put Azuki beans in a pot, add plenty of water, bring to a boil, then drain well. You want to repeat this for 2-3 times to remove the harsh taste if you have time. But just once is okay.
2. Add 3 times as much water in the pot, bring to a boil, then simmer on medium for an hour, removing the foam and adding enough water to cover if necessary, until the beans become soft enough to break by pressing with your fingertips.
3. Drain excess water, add sugar, then cook until the mashed-potato-like consistency. Add salt to taste and stop the heat. It is bit soggy when it is hot but it hardens when it becomes cold.
You can keep it in an air-tight plastic wrap, or a zip-lock bag, in the fridge for a week, in the freezer for a month.
レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_7.html
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