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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the anko, sweet azuki bean paste.

  • Place the azuki beans into a large amount of water.

  • Turn on the burner

  • and bring it to a boil on high heat.

  • When it comes to a boil,

  • reduce the heat to low

  • and simmer for 5 minutes.

  • Then, using a strainer,

  • discard the cooking water into a bowl.

  • Put the beans back into the pot

  • and add another large amount of water.

  • Bring it to a boil and simmer for 5 minutes.

  • Discard the cooking water again.

  • This will help remove the bitter taste from the azuki.

  • Now, add 700ml or 3 cups of water

  • and turn on the burner.

  • Use a drop-lid known as otoshibuta,

  • which helps the beans cook evenly while reducing the broth.

  • When it comes to a rolling boil, reduce the heat to low.

  • Carefully remove the foam.

  • Simmer until the beans completely soften.

  • Measure out the radius of the pot.

  • Fold the parchment paper into a wedge

  • and trim off the end and the tip.

  • Unfold... and voila!

  • Use a light plate as a weight for the paper otoshibuta.

  • If the beans appears above the surface of the broth,

  • add the extra water to cover.

  • Simmering time depends on the size

  • and harvest time of the beans

  • and it varies from 30 minutes to 1 hour.

  • Now, pinch a couple of beans

  • and check if they can be easily crushed.

  • If they are soft enough, cover with the otoshibuta

  • and let the beans sit for 10 to 15 minutes.

  • This will make sure that all the beans are completely cooked.

  • Then, discard most of the broth into a bowl.

  • The broth can be reused later in case the anko is too firm.

  • Reheat the beans

  • and add one third of the sugar.

  • Mix with a spatula and reduce the liquid for about 5 minutes.

  • Then, add another third of the sugar.

  • Mix and reduce the liquid for another 5 minutes.

  • Finally, add the rest of the sugar.

  • Adding the sugar in 2 to 3 steps will help soften the azuki beans.

  • Mix continuously to avoid burning

  • and reduce the liquid on medium heat.

  • Add a pinch of salt.

  • Anko will become firmer when cooled.

  • When it reaches the desired consistency as shown,

  • turn off the burner.

  • Place the anko onto a tray and let it sit to cool.

  • And now, let’s make the ogura butter sand.

  • Spoon the anko into the koppepan, a type of bread roll.

  • Then, squeeze out the butter onto the anko.

  • Make a cut in the butter roll and place the anko

  • and the butter into it.

  • Now, ogura butter sand is ready to serve.

  • In this video, Chef used a type of raw sugar called Sensoto

  • but regular refined sugar is normally recommended for making anko.

  • When you mix the hot anko, it will easily splatter

  • so make sure to wear food preparation gloves

  • to avoid burning yourself.

  • Please make sure that the azuki beans completely soften

  • before adding the sugar.

  • Good luck in the kitchen.

Hi, I’m Francis,

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B1 中級

小倉牛油砂 (Ogura Butter Sand)

  • 33 17
    阿多賓 發佈於 2021 年 01 月 14 日
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