Anko Recipe — Japanese Sweet Red Bean Paste

Homemade anko — the sweet red bean paste that shows up in manju, mochi, shave ice, and zenzai across Local Hawaii. Made two ways: tsubuan (chunky) and koshian (smooth), both from just azuki beans, sugar, and salt.

Course Dessert

Cuisine Japanese, Local Hawaii

Keyword anko, azuki beans, koshian, sweet red bean paste, tsubuan

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 185kcal

Author Tani Nakamitsu

Equipment

Large pot
Fine-mesh sieve
Otoshibuta (drop lid)
Food processor (for koshian)
Flat baking sheet

Ingredients

Azuki Beans

7 oz dried azuki beans a bit less than 1 cup
water enough to cover beans by 1-2 inches

For the Anko

1 cup sugar start with 3/4 cup, adjust to taste
0.5 tsp kosher salt

Instructions

Cook the azuki beans

Add beans to a large pot and cover with water by 1 to 2 inches. Bring to a boil over medium-high.
Once boiling, drain in a fine-mesh sieve. Return beans to the pot.
Add fresh water to cover by 1 to 2 inches. Bring to a boil again.
Place an otoshibuta (drop lid) directly on the beans. Reduce heat to medium-low and simmer for 1 to 1½ hours, adding water as needed to keep beans covered. Beans are done when one mashes easily between your fingers.
Drain the cooked beans through a fine-mesh sieve.

Tsubuan (Chunky Anko)

Return drained beans to the pot over medium-low heat. Add half the sugar and stir until dissolved. Add remaining sugar and stir constantly. Add 1/2 tsp kosher salt.
Continue stirring as moisture evaporates. When you can draw a line on the bottom of the pot with a spatula and it holds, turn off heat. Don't worry if it looks a little loose — it thickens as it cools.
Spread onto a flat baking sheet to cool completely.

Koshian (Smooth Anko)

Reserve a little cooking liquid before draining (optional, helps with blending). Purée drained beans in a food processor until smooth, adding 1 to 2 Tbsp of reserved liquid if needed.
Return purée to the pot over medium-low heat. Add sugar in two rounds, stirring until dissolved each time. Add 1/2 tsp kosher salt. Stir constantly as it thickens.
When you can draw a line across the pot bottom and it holds, turn off heat. Spread onto a flat baking sheet and cool completely.

Video

Notes

Store anko in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Thaw overnight in the fridge and stir well before using.
The anko will thicken as it cools — don't overcook it in the pot.
For a less sweet anko, start with 3/4 cup sugar and taste before adding more.

Nutrition