Hakko Anko (Fermented Sweet Red Beans) 発酵あんこ

Ingredients

• 100 g azuki beans
• 3 cups water
• 100 g dry rice koji
• a pinch salt(optional)

Steps

1. 1

   Rinse the azuki beans well.

2. 2

   Add the azuki beans to a pot and cups of water at three times the volume of the beans.

3. 3

   Bring to a boil without the lid. Boil for 5 minutes, then drain to remove bitterness.

4. 4

   Put the beans into the pressure cooker and add fresh water again at three times the bean volume.

5. 5

   Secure the lid and cook on high pressure for 10 minutes.

6. 6

   Turn off the heat and allow the pressure to release naturally. The beans are ready when they can be easily crushed between your fingers.

7. 7

   Let the cooked azuki beans cool with their cooking liquid until the temperature drops below 60°C.

8. 8

   Add the crumbled rice koji and salt, then mix evenly into the warm bean paste. Adjust the moisture so the mixture becomes a thick, spoonable paste.

9. 9

   Transfer the mixture to a clean yogurt maker container. Set the yogurt maker at 60°C for 8 hours stirring every 2 to 3 hours during fermentation to ensure even sweetness.

10. 10

    If desired, add a small pinch of salt to balance the sweetness and also blend it with an immersion blender if you prefer a smooth texture.

11. 11

    Let it cool completely, then store in the refrigerator for up to one week or freeze for longer storage.