A: Sugar (whatever you prefer, such as castor sugar or raw cane sugar)
B: Corn Starch (or katakuriko)
B: Water for dissolving the cornstarch
Dissolve the cornstarch in 2 tablespoons water. ＊Do the same if using katakuriko.
Combine all the A. ingredients (canned azuki beans, soy sauce, sugar and water) in a pan and stir well.
Start heating the pan over medium heat. After it comes to a boil, turn the heat down to low and simmer for about 3 minutes.
Add cornstarch dissolved in water to the pan (mixing briskly). Remove from the heat once it has started to thicken.
Pour the mixture into an ice tray or microwave safe container, and let it chill in the fridge to solidify. I used an ice tray as shown in the photo.
This is made using a different ice tray. I stuck wooden ice cream spoons into half of the cubes.
When the ice cream has frozen and solidified, remove from the mold, and it is done. If they are difficult to remove from the compartments, leave it for a while (at room temperature) and they'll come out easily.
Version 1: I stuck ice cream spoons to make mini adzuki bean ice cream bars.
"Version 2": I used a container and made adzuki bean ice cream cups.
Additional note: I made this with a bit less water this time for richer tasting ice cream bars. Add more water for a light, refreshing finish.
Story Behind this Recipe
This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.
①Please adjust the amount of sugar to suit your tastes. (Since it's frozen, make it on the sweet side for better flavor.) ②You can use katakuriko potato starch flour in place of the cornstarch, but I think cornstarch is better. Potato starch flour loses its texture when cold, so the ice cream won't have as smooth a texture.