Anko

Instructions

1. Tip 70 g of dried azuki beans into a sieve, rinse under cold running water and pick out any grit or split beans. There is no need to soak azuki overnight.
2. Put the beans in a small heavy saucepan, cover generously with cold water and bring to the boil over high heat. Boil 3 minutes, then drain in the sieve. Repeat the boil-and-drain once more with fresh cold water: this is shibukiri, and it takes away the harsh, astringent edge of the skins.
3. Return the drained beans to the pan with 400 ml of fresh water. Bring to the boil, skim any grey foam, then lower the heat to the barest simmer with the lid resting ajar. Cook 60-75 minutes, adding a little hot water whenever the beans peek above the surface, they must never be exposed or the skins toughen.