Tsubu-an From Canned Azuki
Tsubu-an From Canned Azuki

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, tsubu-an from canned azuki. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Tsubu-an From Canned Azuki is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Tsubu-an From Canned Azuki is something that I have loved my whole life. They’re nice and they look fantastic.

Since the discovery of Canned Azuki Beans at a local supermarket, my 'Tsubu-an' making has become very easy. Sweet Azuki Paste is available from Asian Grocery stores but they are quite pricey. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think.

To begin with this particular recipe, we must first prepare a few components. You can have tsubu-an from canned azuki using 3 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Tsubu-an From Canned Azuki:
  1. Make ready 1 can (400 g) Azuki Beans *You get about 260g Azuki Beans from 1 can
  2. Get 1/3 cup Sugar *add extra 1-2 tablespoons if required
  3. Take 1 pinch Salt *if canned Azuki beans are not salted

Koshi-an is an a smooth paste made only from the inside parts of the bean combined with sugar. 'Tsubu-an' (Sweet Azuki Paste) is the most popular 'An' (Bean Paste). Canned Tsubu-an, that contains a lot of sugar and additives, is available from most Japanese or Asian grocery stores, but they are pricey. Tsubu-an is very easy to make. If you have never made it by yourself, try it just once. 'Tsubu-An' has Azuki bean's skin left and not sieved so it's got more of a coarse texture among all the other 'Anko'.

Steps to make Tsubu-an From Canned Azuki:
  1. Drain the canned Azuki Beans and taste a few beans. I often notice unpleasant bitterness. In that case, cook the beans in boiling water for a few minutes, then drain.
  2. Place drained Azuki Beans in a saucepan, add Sugar and Salt. Bring to the simmer over medium low heat, and cook, occasionally stirring with a wooden spoon, until thick and paste like texture is achieved.

And maybe because of this coarseness it is tended to be used for more casual Sweets. It needs less procedure to make Tsubu-An but that is not the reason I make this type more often. I like Tsubu-An's texture the most. 大納言小豆 （ だいなごんあずき ） (Dainagon Azuki) made in Japan has soft skin and great flavor, which is the most suitable to make Tsubu-An. However, it is tough to get it in Champaign-Urbana. Here is a recipe of Tsubu-An which uses baking powder to make bean skin soft, even though the beans are not made in Japan.

So that’s going to wrap this up with this exceptional food tsubu-an from canned azuki recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!