• Azuki beans250g
• Sugar180g or more
• Salta pinch

1. 1

   Rinse 250g of azuki beans thoroughly by rubbing them with your hands, as if washing rice.

2. 2

   Add water to the rinsed beans and bring to a boil. Once boiling, simmer over low heat for about 2 minutes, then drain the water and rinse again to remove any bitterness.

3. 3

   Add the blanched azuki beans and water to the pressure cooker. Use about 3 times as much water as the beans. Place an otoshibuta (drop lid) on top and bring to pressure. Cook under pressure for about 15 minutes, then allow the pressure to release naturally.

4. 4

   Open the pressure cooker lid and confirm the beans are soft. Add 180g or more of sugar in three batches while simmering and reducing the mixture.

5. 5

   Once the mixture reaches a slightly softer consistency than your desired firmness, add a pinch of salt to taste and remove from heat.

6. 6

   When cooking, you can use aluminum foil as a drop lid instead, and the azuki beans will turn out just as delicious.

Blanching the beans before adding them to the pressure cooker makes the anko taste cleaner and more refined. Wait until the beans are completely soft before adding the sugar for a smooth, creamy texture. Adjust the sugar amount to your preference.

• Calories180 kcal
• Protein3.5 g
• Fat0.3 g
• Carbs41 g
• Sodium0.2 g