Ingredients
250 grams Dried adzuki beans
250 grams Sugar
1/2 tsp Salt
1 1/2 rice cooker cup White rice
1 1/2 rice cooker cup Mochi rice
1 tsp Salt
Method
Sources
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Electric pressure cooker for stocks, beans, braising, sterilization
Fine mesh sieve for silky purees, dusting, straining
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasty soybean powder — dust on mochi, warabi mochi, ice cream
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Fine mesh sieve for silky purees, dusting, straining
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On the previous night, combine the beans and three times the amount of water in a saucepan and bring to a boil. Continue to cook for about 10 minutes. Discard the water and the same amount of fresh water and bring to a boil again. Cook for 30 minutes and turn off the heat. Leave to stand overnight. You will see the beans plump the next day. Cook until very tender (when you can easily crush them with your fingers). After cooking for 15 minutes, the beans will be very tender. Drain the beans in a colander and return to the pot. Add sugar to Step 3. After the sugar dissolves, add salt. Ensuring that the bottom of the pan does not burn, mash the adzuki beans with a wooded pestle and keep on cooking and stirring for 10 to 15 minutes. When you add sugar, it will draw out the water, but keep on cooking until a line can be drawn when you run a wooden spatula along the bottom of the pan. Rinse the rice and mochi rice and put in a rice cooker with salt. Fill with water up to the mark for making 3 rice cooker cups of rice. Cook. After the rice is cooked, mash the rice with a wooden pestle. Prepare the kinako, anko and water. Make ohagi while the rice is still hot. Make rice balls and flatten into rounds. Place a small portion of aduki bean paste on the flattened rice and shape into balls. If you make the surface of the rice balls smooth, the result will look better after dusting with kinako powder. Dust the rice balls with kinako powder (use chopsticks when you do this by yourself). After this, make small rice balls with the leftover rice and make adzuki ohagi. Place a rice ball on your palm and cover with anko. All done!