Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste)★recipe video★. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★ is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★ is something which I have loved my whole life.

[Low Sugar] Red Bean Paste 팥앙금 : 코지 kOzy. 코지kOzy. How To Make Red Bean Paste (Anko Koshian/Fine Red Bean Paste). If the red bean paste is not used immediately, put it in a zipper bag and store it frozen. Christy's Azuki Bean And Japanese Pumpkin Soup.

To get started with this recipe, we must prepare a few ingredients. You can have ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste)★recipe video★ using 4 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★:

1. Make ready ・250 g (8.75 oz / 1.5 cup) ''azuki'' beans
2. Get ・about 250 g (8.75 oz / 1.5 cup) sanding sugar
3. Take ・a dash of salt
4. Prepare ※1cup=235cc(USA)

Sweet red bean paste (anko) wrapped around with a thin soft mochi shell. It may have a strange name and alarming appearance, but Anko or Japanese Red Bean Paste, in all it's forms, is one of the most. Koshian (strained and smooth Anko paste) is used in many traditional Japanese desserts which have a more sophisticated feel. Red bean paste is a very common filling used for desserts and pastries.

Steps to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)★Recipe video★:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/bieCgwG3SzE
2. Wash ''azuki'' beans with water. Drain the water.
3. Boil the beans in plenty of water. Bring to a boil and turn off the heat. Let it sit as it is for 10 minutes.
4. Drain the hot water to remove bitter taste. Put the beans into a pot and add water until the beans are soaked. Bring to a boil on high heat and turn down the heat and simmer for over 1 hour.
5. Add water sometimes so that the beans don't come out of the water. Sometimes skim off the scum.
6. After about 1 hour, take a bean from the pot and crush it to check the softness of the beans. Simmer until it's easily crushed and the inside is almost translucent (3rd photo↓). The bean in the second photo needs to be boiled a little more.
7. Turn off the heat. Place a lid on and leave it for 30 minutes to uniform cooking. Strain it. Please don't take away the soup.
8. Crush it lightly. Add enough water to soak the beans. Mash beans into pulp.
9. Strain the soup with flour sifter. (Since the amount is large, strain it in several times.)
10. Take the rest of the skin away. Let the strained soup sit as it is for 15 minutes. Take upper water away.
11. Add water and mix well. Let it sit as it is 15 minutes again. - Take upper water away.
12. Add water again and repeat it in the same way. Strain it with a clean cloth.
13. Strain it with a clean cloth. Squeeze the cloth well.
14. ''NAMA-AN'' is ready. Add sugar to NAMA-AN and make sweet bean paste. Use sugar that is half the weight of NAMA-AN. (this time: 462 g NAMA-AN / 231 ｇ sugar)
15. Loosen the NAMA-AN. Put the sugar and 100ml (2/5 cup) water in a pot. Heat it and bring it to a boil and turn off the heat.
16. Mix well to melt sugar. Put all the NAMA-AN. Mix well until it gets smooth.
17. Heat it over medium or high heat. Before that, put on work gloves. Please be careful not to burn yourself as hot paste will splash. Heat it while slowly mixing the bottom to prevent scorching. Heat it until it becomes heavy.
18. Turn off the heat and add a dash of salt. Mix well. Put the paste out immediately and let it cool. It's all done!

Koshian (strained and smooth Anko paste) is used in many traditional Japanese desserts which have a more sophisticated feel. Red bean paste is a very common filling used for desserts and pastries. This recipe make smooth red bean paste (Adzuki bean). This video will show you how to make Koshian (or koshi-an), smooth red bean paste (Anko). It is used in a lot of Japanese sweets.

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