Recipe of Bobby Flay ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste)

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Koshian (or koshi-an) is a kind of sweet red bean paste (Anko) used in a lot of Japanese sweets. While Tsubuan Anko is bean paste containing whole beans, Koshian is a strained and smooth paste. Koshian is used in many traditional Japanese desserts which have a more sophisticated feel. Sweet Red Bean Paste (Anko) is a versatile ingredient that is used to make many Japanese sweets.

''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste) is something which I’ve loved my entire life. They are fine and they look fantastic.

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

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

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

Anko is typically made from azuki beans which have been boiled, mixed with sugar and then mashed and thickened into a paste. Stir beans and sugar together in a saucepan over medium-high heat. Immediately transfer the paste to a container to cool. Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans.

Instructions to make ''ANKO / KOSHI-AN'' (Smooth and Sweet Red Bean Paste / Azuki Bean Paste):

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!

Immediately transfer the paste to a container to cool. Sometimes known as An (餡), Anko (餡子, あんこ) is a Japanese sweet red bean paste made from azuki beans. It is the most common filling used in many Japanese sweets. In fact, you can find sweet bean paste in many other Asian pastries and desserts. It is a paste made with Azuki (red beans) and sugar.

So that is going to wrap it up with this special food ''anko / koshi-an'' (smooth and sweet red bean paste / azuki bean paste) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!