Tsubuan

Red beans that burst on the palate, bound by a glossy purple molasses. The texture is dense and rustic, with bean skins that remain tender to the bite.

• Prep time: 10 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 264
• Protein: 4 g
• Carbs: 62 g
• Fat: 0 g

Ingredients

• 200 g White sugar ( granulated )
• 1.4 L Mineral water ( for cooking )
• 1 pinch Fleur de sel ( at the end of cooking )
• 200 g Azuki Beans ( rinsed and sorted )

Instructions

1. Blanch the beans

   Place the azuki beans in a pot with 600 ml of water. Bring to a boil, let boil for 5 minutes, then drain to remove the initial bitterness.

2. Slow cooking

   Return the beans to the pot with 800 ml of fresh water. Cook over low heat until the beans crush easily between two fingers with no resistance.

3. Sweeten and reduce

   Add the sugar in three stages. Stir gently so as not to break all the grains. Let reduce until the spatula leaves a clear trail at the bottom of the pot.

Chef's tips

• Never rush the cooking: high heat will burst the skins before the core is tender.
• Salt at the end is crucial; it acts as an enhancer for the sugar.
• The paste thickens significantly as it cools; stop cooking while it is still slightly fluid.

Storage

Keeps for 4 days in the refrigerator in an airtight container or 3 months in the freezer.