Dried adzuki beans (use whatever variety you like, such as Dainagon)
as needed (I used 250 g this time)
Water to brew the tea
500 ml (for 3 tablespoons of beans)
Different ways to enjoy the tea
Yuzu, milk, rice, etc.
Rinse the beans and drain them. I used regular adzuki beans this time.
Put the rinsed and drained beans in a frying pan or sauce pan, and dry roast over low-medium heat.
Roast for about 10 minutes and they are done. The beans should become darker.
To compare, here is how the beans look before roasting (right) and after roasting (left).
Put the roasted beans and water in a pot (500 ml of water to a bit less than 3 tablespoons of roasted beans) and simmer for 5 to 6 minutes to brew the tea.
Store the roasted beans in an airtight container.
Float some yuzu peel on top.
Enjoy it as iced tea when it's hot.
Add milk or soy milk to strong brewed tea to make adzuki bean au lait. Enjoy hot or cold (add sugar or honey to taste).
Combine cooked plain rice (about 1 rice bowl full) with the roasted beans (1 tablespoon) and salt (a pinch), simmer and turn into porridge.
Roast the beans after brewing the tea, mix with sugar and enjoy as bean snacks. The ones in the photo are coated with sugar.
Story Behind this Recipe
The adzuki bean tea I drink every day is good for your health.
1. If you roast the beans too much they will become bitter, so be careful. Brew the tea to the degree you like in Step 5. 2. Adzuki beans are health food that contain "adzuki bean saponin", "anthocyanin", minerals such as zinc and B-vitamins.