Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, easy pressure cooker tsubu-an (chunky sweet red bean paste), japanese confectionery style. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style. I had leftover adzuki beans from last year, so I created this recipe as a way to use them up. The secret ingredient makes it really good. If the adzuki beans in the tsubu-an are still hard.

Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have easy pressure cooker tsubu-an (chunky sweet red bean paste), japanese confectionery style using 5 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style:

1. Make ready 300 grams Adzuki beans
2. Prepare 800 ml Water
3. Take 240 grams Sugar
4. Prepare 2 tbsp Soy sauce
5. Get 1 tsp Salt

It is used as a filling for many Japanese sweets. I am going to explain an easy way to make this delicious paste, including some special tips. Sweet red bean paste is called anko (餡子) in Japanese. If beans are kept whole, it's called "tsubu-an." It beans are mashed and smooth, it's called "koshi-an." Both types of anko are used in desserts.

Instructions to make Easy Pressure Cooker Tsubu-an (Chunky Sweet Red Bean Paste), Japanese Confectionery Style:

1. Soak the adzuki beans in water overnight (at least 8 hours).
2. If you prefer to remove the scum that comes out of the adzuki beans, you can bring them to a boil 3 times, pouring out the water and adding fresh water each time. If the scum doesn't bother you, you can just go to step (3). I'm not bothered by it.
3. Put the beans and the water into the pressure cooker. Cover with a lid and heat, when the pressure increases, cook for 20 minutes, then turn off the heat and leave it for 30 minutes.
4. After 30 minutes, heat the beans over medium heat, stirring frequently. Alternately, you can let them cook on low heat with less stirring, but be careful not to let it burn.
5. When the liquid is reduced, add the sugar in 2 batches. The amount of liquid will increase. Add soy sauce.
6. Add the salt and taste, adjusting the amount of salt to your liking. The boiled adzuki beans are done at this point.
7. Next, boil it down. Even if there seems to still be a lot of liquid, it will become firm when you chill it, like in the picture.
8. Done!
9. Divide the tsubu-an that you're not using immediately into 200g portions, put in containers and freeze.
10. How to cook and store mochi rice and make mochi cakes -. - - https://cookpad.com/us/recipes/144323-how-to-pre-process-and-store-mochi-rice-and-make-mochi
11. Our family's easy microwave zenzai -. - - https://cookpad.com/us/recipes/144322-easy-zenzai-red-bean-and-mochi-soup-in-a-microwave
12. I made uiro (sweet rice jelly) It's so nice and chewy!
13. You can also make yokan (sweet bean jelly)

Sweet red bean paste is called anko (餡子) in Japanese. If beans are kept whole, it's called "tsubu-an." It beans are mashed and smooth, it's called "koshi-an." Both types of anko are used in desserts. You may have seen mochi with anko. I made like to eat kuzumochi (kudzu mocha) with anko. You can make a variety of desserts with anko.

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