Home

Anko (sweet red bean paste) Recipe – Japanese Cooking 101

Mitch Gomez

March 6, 2015




Recipe here: http://www.japanesecooking101.com/anko/
Connect with us on Facebook: https://www.facebook.com/JapaneseCook…
This video will show you how to make Anko (sweet red bean paste), a sweet traditional Japanese confection. Used in many sweets or good by itself.
The recipe by Noriko & Yuko of Japanese Cooking 101 (http://www.japanesecooking101.com) We only use ingredients you can easily find!



Category: Japanese Recipe

RebWeva
- 5 Months ago
Your comment is awaiting moderation.

Amoxicillin Viral Reaction generic viagra Nexium Mups 40 Mg Dapoxetina Vs. Serotonina Online Prevacid Coupon

Reply   Like
twist12fly
- 5 Years ago

somehow when I simmered the beans they didn’t get the texture in the video
but smelled really burned. What did I do wrong?

Reply   Like
DesertArizona
- 5 Years ago

I blend them JUST before they are done cooking, with a small amount of
soybean oil. That seems to yield the best texture. The bean husks aren’t
even visible after that. Looks like peanut butter. Might have to put it in
a frying pan to get the moisture out. Let it set in the fridge before
using, its hard to stick in the mochi when its soft. Has to be fairly hard.
Palm sugar tastes a lot better than white sugar, its tastes and smells like
butterscotch. Relatively inexpensive at Asian grocers.

Reply   Like
Tomboy1Girl
- 5 Years ago

is it okay to use brown sugar?

Reply   Like
abrrar beroo
- 5 Years ago

Can i use any kind of beans ?? Like arabic red beans 

Reply   Like
sloththemighty
- 5 Years ago

How long does it keep?

Reply   Like
Zeph Bayliss
- 5 Years ago

Did she say azooki beans 

Reply   Like
Katelynn Zhang
- 5 Years ago

after the 2nd time boiled,when putting lid on,did you turn off the heat?

Reply   Like
JapaneseCooking101
- 5 Years ago

Thanks!

Reply   Like
Assad Ferdinand
- 5 Years ago

Always love watching your videos! Can I know the intro song?

Reply   Like
busyducklings
- 5 Years ago

too much sugar…..

Reply   Like
JapaneseCooking101
- 5 Years ago

We use Azuki beans.

Reply   Like
agnesdeque
- 5 Years ago

Hi Chefs ! Could you explain how to freeze anko please ?

Reply   Like
Shadow11
- 5 Years ago

so you need red beans or a specific type of red beans?

Reply   Like
Osmara Vilches
- 5 Years ago

how do you spell the beans name?

Reply   Like
Real Healthy Food
- 5 Years ago

How long does the process take in total?

Reply   Like
Silvia Borja
- 5 Years ago

I messed up on mine. I just poured the whole bag in the pot and added the
water. I think it was about 400 grams of Adzuki beans. They turned out half
done and over cooked.What should I do next time?

Reply   Like
Jazmin Morales
- 5 Years ago

Pongan los ingredientes en español please

Reply   Like
Justine Zeavran
- 5 Years ago

Can I use kidney beans for this? I’m not sure where I can azuki beans near
me so yeah..

Reply   Like
Lonelyeco
- 5 Years ago

I had to sub. I live making food of different cultures. And I love Japanese
food, along with Chinese food.!

Reply   Like
Elvia Cortes
- 5 Years ago

if I would like a smooth texture (no skins) in my an, what would your
suggestion be to remove the skins? Thank you so much for posting this video
I really enjoyed it and appreciate you sharing this knowledge!

Reply   Like
VictorianRabbit3456
- 5 Years ago

Every time I’ve done this the beans don’t get soft. Maybe I’m using bad or
old beans? My parents suggest a pressure cooker to make it easier. Anyone
have any thoughts? 

Reply   Like
littlehedonist
- 5 Years ago

We can’t wait to try this out. I shocked at how easy this is to make. My
mind is blown.

Reply   Like
chuckwalla
- 5 Years ago

I didn’t know so much sugar went into making it.

Reply   Like
Schillernd
- 5 Years ago

A cup is 240 grams/ml? Please help me out!

Reply   Like
Seth Omar
- 5 Years ago

i just made my first batch, turned out great thanks. now i gotta learn how
to make dorayaki

Reply   Like