this video is fantastic!! thank you for being so thorough and not only explaining how things are done but also actually explaining WHY they're done that way!! i just finished making my tsubu-an and it turned out soooo yummy (or should i say oishii hehe) thanks to this video!! thank you!! 🥰
Exquisite offerings. Your explaining is clear and trustworthy. I enjoy learning from you and your life experiences with the glorious adzuki. My children adore anything with "sweet beans" . You have given me insights and courage I never expected such a glorious tutorial about Adzuki or experienced before about Adzuki . Thank you for your efforts and the lovely sharing you created.
I'm so thankful for this video! I tried making bean paste with a different recipe and it ended up as beans in molten sugar, I ended up throwing it away, but now I know it's probably because of the temperature of the water which I boiled them at
@@SimplyOishiiChannel thank you, thank you ❤️ I am a little hesitant to use paper towel and emerge it in boiling water, so I might try the rice cooker. Thanks for the recipe ❤️
Can you explain the reason behind the baking soda? I found it not only added a chemical alkaline taste to the paste and it seems also hand turned the paste to a very dark color.. Almost like black bean ...
The baking soda makes the skin of the beans soft, but you should not add too much. Like I explained in the video, do not add more that 0.7% of the dry beans which is like a pinch or two. ( or it makes an unpleasant taste) Omitting it will not affect the outcome greatly.
Hi, this looks great! Does the baking soda at all affect the taste of the anko? Is it better to do it without it or should u wait a certain amount of time before eating it if you have used baking soda?
Yes, if you put too much baking soda, it will not taste good. You can make it without baking soda. It just helps to make the skin soft faster. You do not need to wait before eating, there is no difference.
Hi! I really enjoyed your tutorial. I was wondering why we have to add shock water to make is lower than 60° instead of just keeping it at 60° and not letting it go higher? Is there a reason we need to boil it instead of letting it cook under 60°? Sorry if my question is unclear.
Thank you for watching. Adding shock water will reduce the water temperture in the pot at once which enables the center of the beans to absorb the water better and prevent from cooking unevenly. It will also cook faster. This also helps if you are using old on not so good beans. Never cooked below 60C so I can't say what happens, maybe it will take longer to cook.
Wondering what style of pot is this? It is quite different to the types of pots available in stores in Australia. Does it have a round bottom like a wok?
This is a bozu-nabe a round bottom pot available only in Japan. You can use any pot, but stainless steel may burn easily. A glass coated iron pot like Le Crusset, or not stick pot is recommended if you don't have this aluminum pot.
The cold water brings the temperature down, which enables to cook the beans evenly as the temperature of the center of the beans and the skin will become similar.
Two reasons 1. maybe you are not using azuki beans, If so, please soak in water before boiling. 2. maybe your azuki beans are very old? Just keep in mind, the azuki will not become soft just by soaking. You will need to cook it to get it soft.
@@SimplyOishiiChannel You're welcome. Your videos are very detailed and good. Thanks for sharing 😍 Ok, then i try red kidney with your shiroan recepie. Just have another question. I made shiroan with white beans, the taste was good but very mellow. Is there a way to make the flavor stronger?
It depends on how old your beans are. If you want to omit the hassle of shocking the beans so many times, you can do only once and boil for 15 - 20 minutes until the beans are fully swollen, the go on to boiling them until soft. Or you can use a pressure cooker if you want to save time. Just make sure the beans are soft before you add sugar or else, the will not get any softer no matter how long you boil them.
@@SimplyOishiiChannel Thank you for your answer... To be honest i really appreciate your method and explanation, really professional and lots of knowledge
Yes, sadly if you do shibukiri too many times the minerals may rinse off toghter with the Thanin. You can shock only once and keep boiling for about 15 to 20 minutes if you want to keep the nutrition, make sure the beans are fully swollen before you start the second boiling.
