Lifestyle magazine with azuki and Japanese sweets

Boiled azuki(red beans) recipe with Donabe(Japanese traditional pots)

約3分
Boiled azuki(red beans) recipe with Donabe(Japanese traditional pots)

 

You can start boiling azuki( red beans) immediately after washing them. If you use donabe(pots made of a special clay), you can turn the heat off and let it stand. It saves time using fire and therefore eco-friendly and also reduces the risk of azuki(red beans)’s skin ripped in comparison with boiling them from start to finish.

 

< Ingredients >    Serves: 800g boiled azuki(red bean pastes)

Azuki( red beans)   300g  ( 360ml)
Water                    6cup ( 1200ml)

< Instruction >

  1. 1 Rinse azuki( red beans) and put them in the pot. Add 6 cup water and turn the heat on without the lid.
  2. 2 When boiling, turn the heat down and leave it for 5 min. After that turn the heat off and cover with lid. Let it stand for 30 min.
  3. 3 After leaving them for 30 min, heat doesn’t go through them completely and their skin remains. Turn the heat on again and simmer them for 10~20 min.

Editor Naoko Okada.
Morita Farm（A-Net Farm Tokachi Co.,Ltd ）Rie Morita.
URL  http://www.azukilife.com/

ABOUT THE AUTHOR

Cook and writer about beauty and food.Naoko Okada
Cook and writer about beauty and food. She is very good at coming up with the ideas not only the flavor but also culinary performance. She also likes challenging and arranging the recipes, which are different from ordinary recipes in cooking books. When she come across the great Wagashi store, she can’t help spreading the informations and trying to make the same one.

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