Adzuki Anko (Chunky Sweet Bean Paste)

Adzuki Anko (Chunky Sweet Bean Paste)

Rinse the adzuki beans, cook them and voilà, you have chunky sweet bean paste! You can make this within 2 hours. Fresh, hot, homemade anko is the best.

Ingredients: 300 g

Dried adzuki beans
2 cups (300 g)
Sugar (soft light brown sugar, if possible)
300 g
as needed (1/2 teaspoon plus)


1. Briefly rinse the adzuki beans, and remove the beans eaten by insects or floating in the water. Pour the adzuki beans and water 3 times that amount (about 3 to 5 cm higher than the beans) in a pot and turn on the heat.
2. Cover with some space beneath the lid to prevent from boiling over. Simmer for about 10 minutes at about the level of heat where the beans will dance around quietly, and drain.
3. Pour in the same amount of water you used at Step 1 and turn on the heat again. Once boiled, reduce the heat again to about the level where the beans will dance around quietly, and simmer for 40 to 50 minutes while skimming off the scum as necessary.
4. Bring to a boil once again and pour water to prevent it from boiling water. Reduce the heat to low and simmer.
5. Pick out a bean and if it has softened to a point where it is easily crushed, add the sugar in 3 portions and simmer.
6. Once it turns shiny, thick, and you can draw a cross at the bottom of the pot, mix in salt and it's done.

Story Behind this Recipe

My mom used to make this chunky anko, but before I knew it I started making it on my own, and now it's become one of my standard homemade dishes.