Amanattō

Whole azuki beans, slowly simmered in a sweet syrup until soft and glossy. In Japan they're served as a side dish, at breakfast, or in desserts.

1 h 40
4 servings
Medium
Budget-friendly
🇯🇵 Japan

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Rinse the azuki beans, then soak them for 6 hours or overnight in cold water.
Drain them, put them in a large saucepan with the water and bring to the boil.
Skim the surface, lower the heat and simmer, covered, for about 1 h 30, until the beans are very tender.
Add half the sugar and the salt, then simmer for 15 minutes.
Add the rest of the sugar in three goes, letting the syrup thicken between each addition.
Let it cool off the heat. The beans soak up the syrup as they cool. Keep in the fridge for several days.

Variations and tips

Using what's available here. Azuki beans can be found in Asian or organic grocery stores; dried red kidney beans can stand in, but they taste more floury.