簡単あんこ作り完成編! アク抜きなし小豆の栄養を逃さないレシピに舌鼓

簡単あんこ作り完成編! アク抜きなし小豆の栄養を逃さないレシピに舌鼓

Application of Boiled Azuki Bean Technique from NHK Program Azuki beans contain:
– Three times the dietary fiber of burdock root
– 2.7 times the iron of spinach
– Twice the polyphenols of red wine However,
traditionally boiling azuki beans requires multiple rinses,
which is tedious and results in over 60%
of the polyphenols being discarded. Professor Jun Kato from Nayoro City University,
known as the “Azuki Expert,”
discovered a method to retain these nutrients. **The Key Technique:**
By dry-roasting the azuki beans for 2–5 minutes before boiling,
the tannins (responsible for bitterness)
bind together at approximately 180°C,
preventing them from interacting with taste buds,
effectively removing the bitterness. Although the NHK program featured boiled azuki beans,
this method can also be applied to making
sweet red bean paste (anko).
By doing so, all the nutrients of azuki beans are preserved,
and the hassle of removing astringency is eliminated. Previously, I posted an experimental recipe, but this time,
I am sharing a finalized version. This time, we will use 1 kg of azuki beans.
They can be stored frozen. First, rinse the beans to remove surface dirt.
Repeat twice. Dry roasting eliminates the need for
the tedious process of removing scum. Roast over medium heat until the surface darkens. If using a 4mm thick aluminum waterless pot,
this will take about 5 minutes.
If using a thinner pot, it will take about 2–3 minutes. Add 3 liters of water (three times the amount of azuki beans). Bring to a boil over high heat. Once boiling, reduce to low heat and let it simmer. Stir gently every 10 minutes to prevent uneven heating. Check if the beans are cooked. Not yet… The water has been absorbed. Stir again and check. Still not ready… Looks good!
Taste three beans to confirm. After 60 minutes, they reach the perfect texture. The standard sweetness ratio is 1:1 (azuki to sugar).
So, add 1 kg of sugar in three separate additions. If you add all the sugar at once, the beans will turn hard. Due to osmotic pressure, moisture will be released.
Increase the heat from low to medium. Then, reduce to low heat and simmer for 10 minutes.
This completes the process! Add a little salt to enhance the flavor.
It deepens the taste and gives a well-rounded finish. Use five pinches of salt (about 5g, or half a teaspoon). Once cooled, the perfect anko (sweet red bean paste) is ready! Transfer to a tray and let it cool immediately. In winter, it cools quickly.
In summer, it takes longer and dries out easily,
so cover it with plastic wrap. Even on marble, heat is retained and may act as insulation.
Leaving space around the paste helps it cool faster. This anko has the perfect texture! By adding two to three times more water,
you can make zenzai or oshiruko (sweet red bean soup). If not using immediately, divide it into portions and freeze.
When using, adjust the water content according to your needs. It can be stored frozen for up to six months. The flavor is amazing!
It has richness—not light or plain.
This is anko for true black bean paste lovers. If it’s delicious, you might finish 1 kg of anko in one go!
As an anko lover myself, I guarantee it! I’d be happy if you subscribe to my channel! ☞

前回投稿の実験動画から
今回はレシピ完成動画として
投稿致します!
工程は非常にシンプル

洗って
高温で数分炒る
小豆3倍の水を加え強火で煮沸したら
火力を弱に落とし
40分後まぜ
50分後まぜ
60分後～小豆が程良い固さになったら
※注意、砂糖を入れたらそれ以上柔らかくなりません
最適な固さになるまで煮てから砂糖投入です
小豆同量の砂糖を3回に分け入れ
煮詰める事10分で加熱終了
バットに移し冷ませば
あんこの出来上がり(*´▽｀*)

アク抜き不要の簡単あんこ作り圧力鍋編

和の饗宴カラフルおはぎ作り方動画

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