2 cups Japanese red beans azuki beans are smaller than kidney beans)
1/2 brown sugar
1/2 white sugar
2 Tbsp Light soy sauce
mochi ( garnish )
chestnuts
Preparation:
Check the beans remove any small rocks.
Rinse the beans in cold water several times and then soak overnight in plenty of cold water to soften. Soak overnight so that the cooking of the beans can take less time .
Add the soaked beans in a pot of fresh water bring to a boil than discard the water and start over by adding fresh water. Repeat boiling( twice ) of water and discard the water. Bring the beans and water to the boil and skim off any foam that forms on the surface.
Boil gently until the beans are cooked through, being careful not to overcook them (usually about 1 1/2 to 2 hour).When the beans are ready pour off the excess cooking water leaving just enough to cover the beans.
Add both the white and dark brown sugar and the soy sauce. Bring to the boil, stirring so that the sugar is mixed in well.
Turn down the heat and simmer for another 15 minutes.
If more sugar is needed it can be added at this point. ( according to taste). If adding sugar then continue to simmer until the sugar is dissolved.
After the beans are cooked you can eat at once or wait until the next day for a tastier flavor.( Refrigerate)
. If you have mochi grill the mochi and place on top of the red bean, serve piping hot.
For Mochi recipe check my recpies: Cooked chestnuts can be added instead of mochi.
| Yield: | 4 servings |
| Prep Time: | 0 hr 15 mins |
| Cook Time: | 2 hr 15 mins |
| Ready In: | 2 hr 15 mins |
| Category: | Desserts |
| Main Ingredient: | Beans & Legumes |
| Cooking Method: | Boiling |
| Nationality: | Japan |
Chef's Note & Story
This Japanese dessert is a favorite snack during cold winter days.
