Chunky Adzuki Bean Paste and Zenzai Red Bean Soup

Directions

1. 1
   Rinse the dried adzuki beans and put with 700 ml of water in a sauce pan.
2. 2
   Discard any beans floating on the surface.
3. 3
   Put on high heat and bring to a boil.
4. 4
   After bringing to a boil, cover with a lid and reduce the heat to low and cook for 10 minutes.
5. 5
   Drain the beans through a colander and rinse in running water.
6. 6
   Handle gently to not damage the beans.
7. 7
   Return the beans to the pan and add 700 ml of water.
8. 8
   Bring to a boil.
9. 9
   After bringing to a boil, cover with a lid and reduce the heat to low.
10. 10
    Cook for 20 minutes.
11. 11
    Drain the beans through a colander and discard the cooking liquid.
12. 12
    Repeat Steps 4 to 6 again.
13. 13
    Return the beans to the pan and add 600 ml of water.
14. 14
    Put on high heat and bring to a boil.
15. 15
    After bringing to a boil, reduce the heat to low.
16. 16
    Skim off any scum on the surface.
17. 17
    Add 3 tablespoons of cold water several times to lower the temperature and keep on cooking until the beans are tender.
18. 18
    Divide the sugar into 4 portions and add one after another.
19. 19
    Stir well every time you add the portioned sugar.
20. 20
    Add salt and mix well.
21. 21
    At this point you've finished making the zenzai red bean soup.
22. 22
    I halved the portion and made one into zenzai and another into anko.
23. 23
    For the anko, simmer the adzuki beans over low to medium heat while stirring with a heatproof plastic spatula so that the bottom doesn't burn.
24. 24
    It's done when the adzuki beans start to look heavy and can be brought together into a thick paste.