Tsubu-an is a version of anko, or red bean paste, that still includes whole beans. It can be used as a filling in various Japanese sweets or as a topping for shaved ice! I plan to share some dessert recipes throughout January using tsubu-an as an ingredient, so keep an eye out. For now, you can get started by making a batch of anko in your pressure cooker!

Happy 2020 everyone! I hope you all are having a wonderful start to the new year. This year was one of the first that my mother and I didn’t attend a party with おせち料理 (osechi-ryori), or traditional Japanese New Year foods. In the past, we would get together with our local Japanese friends and participate in a day of cooking a traditional New Year meal. This meal would be comprised of foods such as:

-栗きんとん (candied chestnut & sweet potatoes)

-酢れんこん (pickled lotus root)

-お餅 (mochi)

and so much more!

Osechi is kind of like Japanese Thanksgiving in that there are a lot of foods only eaten at this New Year meal. It’s also like Thanksgiving in that a lot of these traditional recipes aren’t exactly crowd favorites. As a kid, there were only a few foods at Osechi that I thoroughly enjoyed, mainly desserts made with anko, or sweet red bean paste. For instance, shiruko is a soup made with adzuki beans and mochi, basically a watered-down version of anko. Anko can also be used as a filling in dorayaki, where the red bean paste is sandwiched between two castella pancakes, or in daifuku, where it is stuffed inside a ball of mochi. No matter how it is served, I am always a fan of this delicious red bean paste.

There are 2 main types of anko used in Japanese desserts. One is koshi-an, which is blended and passed through a sieve to remove the bean skins. This smoother version is commonly used as a filling for various sweets. My favorite, however, has always been tsubu-an, the chunkier version with whole beans still in the mix. It’s great as a topping on shaved ice or as filling inside a pan (“an” from anko and “pan” meaning bread). The only issue with red bean paste is that it’s hard to find. It can only be purchased at Asian grocery stores, which you may not have near you. It also takes forever to make on the stovetop. Thankfully, with the invention of the Instant Pot, tsubu-an can now be made with the press of a button!

If you happen to own an Instant Pot (or other pressure cooker), and you’re interested in trying out this Japanese dessert staple, I recommend this recipe. I will also be posting different Japanese desserts that you can make with your homemade anko throughout the month, so be sure to keep an eye out for those!

How to Make Instant Pot Tsubu-An (Japanese Red Bean Paste)

Japanese Red Bean Paste Ingredients:

• 1 1/2 cups uncooked adzuki beans 300 grams
• 5 cups water
• 1 1/4 cups granulated sugar 240 grams
• Pinch kosher salt

Instructions:

1. In a large strainer, rinse the adzuki beans under running water until water is clear. Drain and set aside.
2. Combine the beans with 5 cups of fresh water in the Instant Pot. Cover and lock the lid.
3. Press the “Bean/Chili” button on the pressure cooker and decrease the default time from 30 minutes to 25 minutes. Ensure the steam release handle is set to “sealing.”
4. When the beans are done cooking, allow to pressure to slowly release on its own for 15 minutes. Then, turn the steam release handle to “venting” to release any remaining pressure.
5. Use a ladle to scoop out and discard any foam on the surface of the liquid, then drain the liquid from the beans through a fine sieve.
6. Return the drained beans to the Instant Pot along with the granulated sugar and pinch of salt. Press the “Saute” button and set it to low heat. Cook, stirring with a wooden spoon, until sugar has dissolved and the mixture has thickened. You should be able to see the bottom of the pot for 2 seconds after scraping the spoon against it before the beans return to cover it.
7. Turn off the Instant Pot and transfer the tsubu-an to a rimmed baking sheet to cool and thicken even further. Use immediately or store in fridge or freezer (see notes).

Notes:

• Store unused tsubu-an in an airtight container for up to 1 week in the refrigerator, or freeze 100-gram portions wrapped in plastic wrap for up to 1 month.

FAQ

Can I use canned adzuki beans instead of uncooked beans for this recipe?

• While it’s possible, using uncooked adzuki beans is recommended for the best texture and flavor. Canned beans may result in a different consistency.

How do I ensure the beans are cooked properly in the Instant Pot?

• Follow the recommended cooking time and allow the pressure to release naturally for 15 minutes after cooking. This ensures the beans are thoroughly cooked and tender.

Can I adjust the sweetness of the Tsubu-An according to my taste?

• Absolutely! Feel free to adjust the amount of granulated sugar based on your sweetness preference. Add more or less sugar during the sautéing stage to suit your taste.

What should I do if there’s foam on the surface of the liquid after cooking the beans?

• Use a ladle to scoop out and discard any foam on the liquid’s surface. This helps achieve a smoother texture in the final Tsubu-An.

How long does it take for the Tsubu-An to thicken after transferring it to a baking sheet?

• The Tsubu-An will continue to thicken as it cools on the baking sheet. Allow it to cool for an additional period after transferring to achieve the desired consistency.

Can I freeze Tsubu-An for future use, and how should I store it?

• Yes, you can freeze Tsubu-An for up to one month. Portion it into 100-gram portions, wrap it in plastic wrap, and store it in an airtight container. In the refrigerator, it can be stored for up to one week.

Feel free to explore and enjoy the versatility of your homemade Instant Pot Tsubu-An in various Japanese desserts!