Anko, Japanese for azuki bean jam, is the crux of straightforward treats like oshiruko (azuki bean soup) and extra complicated recipes like wagashi. For a straightforward breakfast, anko is scrumptious (and classy) on toast, with or with no slick of butter. It’s additionally a basic topping for toasted mochi and a preferred filling for truffles and sweetened breads.
Traditional recipes for anko may be difficult, and infrequently embody cooking the beans a number of instances on the range. Nonetheless, up to date Japanese cooks look no additional than their rice cookers for a fast and straightforward hack. One cycle in a easy rice cooker turns the crimson beans tender. (In additional difficult cookers, probably the most primary white rice setting works simply advantageous.) After that, all that’s left to do is sweeten to style. This course of creates tsubuan (chunky anko) versus koshian (easy, strained anko). As soon as the beans are cooked, be sure that there’s sufficient water within the pot for the sugar to dissolve, including slightly extra as wanted; remember that the nice and cozy jam must be barely runnier than you wish to eat it as it should thicken considerably because it cools.
Do word that the standard of your beans is essential right here. Azuki beans which were sitting on the shelf for too lengthy may not cook dinner as shortly or evenly. Get them organized instantly from a trusted purveyor or purchase them out of your native Asian grocery retailer and for the perfect outcomes, don’t reduce the soak-time quick. Whereas extraordinary white sugar works simply advantageous, a deep muscovado sugar ends in an much more scrumptious adzuki bean jam.
Rice Cooker Anko
Improve your morning toast with this candy azuki bean jam.
Time:
24 hours, 50 minutes
Substances
- ½ cups azuki beans, rinsed
- ¼ cups muscovado sugar
- Pinch of salt
Directions
- To a medium bowl, add the beans and sufficient cool water to cowl by 2 inches. Put aside to soak for at the least 8 and as much as 12 hours.
- Drain the beans, discarding their soaking liquid; rinse nicely. Switch the beans to a rice cooker, then cowl with 1¼ cups of contemporary, cool water. Cowl with the lid and push the rice cooker button to cook dinner for 1 cycle in response to the producer’s directions.
- As soon as the cycle is finished, uncover the rice cooker and take a look at the beans with a spoon. They need to be delicate and tender all through. (If the beans are sitting in additional than ¼ cup of water, switch them, together with their cooking liquid, to a small pot, set on the range, and produce to a simmer over medium-high warmth. Prepare dinner till the liquid has diminished right down to about ¼ cup. Conversely, if the beans are dry once you open the cooker, add a number of tablespoons of water to moisten.) Add the sugar and salt. With a picket spoon, vigorously stir the beans till most of them have damaged aside and you’ve got the consistency of a chunky jam. Set the anko apart to chill to room temperature, then serve instantly or switch to an hermetic container. The jam will hold nicely within the fridge for as much as 1 week within the fridge or within the freezer for as much as 3 months.
