Homemade Tsubuan (Chunky "Anko" Sweet Red Bean Paste)

Pour 100 g dry adzuki beans into a bowl and fill it with water until the beans are fully covered. Swill the beans around and then drain the water. Repeat 2-3 times to wash.

Transfer the adzuki beans to a pot and fill with cold water until the beans are submerged. (The water should be 3-4 times the amount of beans.) Bring to a boil over a medium heat and cook for 10-15 minutes.

Drain the water and discard.

Rinse out the pot and pour the beans back. Pour 750 ml fresh water into the pot until the beans are fully submerged once more. Again, the water should be 3-4 times the amount of beans.

Bring to a boil over a medium heat once more and scoop out any foam that forms on the surface of the water.

Once it's boiling, lower the heat slightly and place a drop lid on top. Gently boil until the beans are fully softened (usually about 1 hour). Check the beans occasionally, stir them and top up the water as necessary so that they're always submerged.

After 45 minutes, take a few of the larger beans, run under cold water and press them between your thumb and forefinger. If they're soft enough to spread like a paste, the beans are fully cooked. If it's a little hard in the middle, continue to cook. Check every 10 minutes until they're soft to the core.

Once soft, turn off the heat and save a few tablespoons of the leftover cooking liquid in a bowl. Pour the beans through a sieve to drain the rest of the water.

Return the beans to the pot and add a 1-2 tbsp of the cooking liquid. Save the rest for later just in case.

Measure out 100 g sugar and add about one-quarter of it to the pot. Mix thoroughly and turn the heat on medium-low.

Stir over the heat while lightly crushing the beans (don't crush too much). As it starts to thicken, add more sugar one-quarter at a time. Repeat until all the sugar is added.

Continue to stir over the heat until slightly thickened. The consistency should be a little loose (but not watery). If it gets too thick, you can add a little more of the leftover cooking liquid.

Remove from the heat and add 1 pinch salt. Mix thoroughly.

Transfer to a wide container and cover with plastic wrap touching the surface to prevent it from drying out.Cool to room temperature, then seal the container with a lid and store in the fridge for up to 3 days. Alternatively, divide into portions and freeze for up to 1 month.

Use your homemade tsubuan chunky red bean paste to make a variety of Japanese desserts!