My mum’s Recipe : Anko – Japanese Sweet Red Bean Paste

My memory of Japanese sweets is my mum’s homemade Anko (Japanese Sweet Red Bean Paste).  Well…, it is not exactly the anko itself…. It is more like my mum and my sister.

They love anko. They sometimes had this sudden craving for anko (and I do not know why, but this happened always at night), and the next day, my mum would make it. When they ate it, they looked super happy… The homemade anko must have had some sort of magical power to make these 2 powerful Osaka ladies (especially if you know them…, you know what I mean) calm and speechless…

On the other hand, I have never been a big fan of Anko…. Somehow, I felt it was too sweet….That’s why I had never made it before. However, as I became older, I started missing the sweet anko – age does funny thing to humans!

So here it is! I recreated my mum’s happy Anko. As always, she gave me the instructions and tips  (well, of course she does not know the measurement…). I think it is quite good.

Anko Red Bean Paste 1 a little bit of soy

I made Dorayaki (Red Bean Pancake) by using this anko this time. You can use if for anything else – such as Zensai (Sweet Red Bean Soup), Daifuku (mochi rice cake filled with anko), or even western style sweets (cupcakes and pound cakes will be good!).

It takes time to make, but it is easy. Try it when you have time!

Ingredients:

220g Azuki Red Beans

1200ml of Water

140g of Caster Sugar

1/4 Teaspoon of Sea Salt

Method: 

  1. Soak Azuki red beans overnight (15 – 20 hours).
  2. Rinse the azuki red beans.
  3. Place the azuki red beans and 1200ml water into a big pot. Bring it to the boil. Once it is boiled, turn the heat to low. Skim the scum off the top.  Keep cooking over low heat for about 1 hour or until the azuki red beans become soft and tender.
  4. Add caster sugar and sea salt into the pot. Keep simmering until the liquid is evaporated. This will take about 1 – 1.5 hours.
  5. Once the liquid is evaporated, mix and mash the azuki red beans to the consistency of your liking. Cool it down to use. You can wrap and freeze the anko if you are not planing to use it straight away.

This is Dorataki (Japanese Red Bean Pancake Sandwich). I used this recipe.

http://www.ntv.co.jp/3min/recipe/20100923.html

Dorayaki_Anko_A little bit of soy

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Gari – Pickled Ginger

Today, I would like to share with you my mother’s Gari recipe.

Pickled Ginger Gari 2

Gari is Japanese Pickled Ginger, you might know it as the free side you get with sushi. It is perfect for refreshing and cleansing your palate. To make this pickle, it has to be young Ginger. Young Ginger has paler skin and pink tips. The flavour is much milder and juicier than the normal ginger. It is only around from late summer to early autumn. The season is short, so if you see young Ginger in the store, make the most of it! (if you are in Australia, it is now 🙂

Here is my mum’s recipe. The ginger will be quite spicy as she likes that way. If you would like to make it less spicy, you can boil ginger before pickling (see the method below).  Hope you enjoy!

Ingredients:

800g – 1kg of Young Ginger

30g of Sea Salt

1 liter of White Vinegar

200ml of Caster Sugar

5g of Dried Kelp (if it is too difficult to find, you do not need to use it)

Method:

  1. Wash young ginger. Using a spoon scrape off the brown hard skin part from the ginger.
  2. Slice the ginger VERY thinly. Soak the sliced ginger in water while you are working. ( if you prefer less spicy, boil the ginger for 1 minutes here)
  3. Remove the sliced ginger from the water. Sprinkle sea salt over the ginger and put it aside for 30 minutes.
  4. In the mean time, put white vinegar, caster sugar and dried kelp in a small pot. Heat it over a low heat until the sugar is dissolved. Put it aside until it is cooled down.
  5. Squeeze the excess water from the sliced ginger and place it into a clean jar. Pour the vinegar mixture (method 4) over it. Store the jar in the fridge for 4-5 days, and then it will be ready to eat.

 

This is before

Pickled Ginger Gari 1

This is after – PINK!

Pickled Ginger Gari 3