Anko Recipe

I make quick, authentic Japanese Red Bean Paste using just adzuki beans, granulated sugar and a pinch of sea salt, no overnight soak required. With optional mirin or a little oil for gloss, this simple anko becomes the pantry shortcut you’ll use in mochi, dorayaki and other classic Japanese desserts.

I love the feeling when something that looks fussy turns out to be stupidly simple, and this anko is exactly that. With just 250 g (about 1 1/4 cups) dry adzuki beans, 900 ml to 1 L (about 4 to 4 1/4 cups) water for cooking, and 150 to 200 g (3/4 to 1 cup) granulated sugar you can make a buttery smooth Japanese Red Bean Paste that tastes like it spent all day simmering.

I usually add 1/2 teaspoon fine sea salt to balance the sweetness and sometimes a splash of mirin or a bit of oil for shine, but even without those it’s insanely good. Making your own Anko changes how you think about mochi with red bean filling and all the little Japanese bean desserts you’ve tried, because you can tweak texture and sweetness exactly how you want.

Follow a few tricks and you’ll wonder why you ever bought it jarred, honestly.

Why I Like this Recipe

1. I love how simple it is, only a few real ingredients so it never feels overwhelming.
2. I like that theres no soaking overnight, I can make it the same day I decide to.
3. I enjoy how easy it is to tweak the sweetness and texture to whatever I want.
4. I like that homemade anko tastes way better than jarred, and it makes all my desserts feel special.

Ingredients

• Small red beans, high in protein and fiber, gives earthy sweetness and creamy texture.
• Plain cooking water hydrates beans, controls texture, no calories or notable nutrients.
• White sugar sweetens anko, adds simple carbs and calories, use sparingly to taste.
• Tiny amount of salt balances sweetness and brings out flavor, but too much hurts health.
• Optional oil or butter for shine and richness, adds calories and a smoother mouthfeel.
• Optional mirin or maple syrup for rounder sweetness, mirin adds umami, maple adds minerals.

Ingredient Quantities

• • 250 g (about 1 1/4 cups) dry adzuki (red) beans

• • 900 ml to 1 L (about 4 to 4 1/4 cups) water for cooking, plus extra for rinsing and water changes

• • 150 to 200 g (3/4 to 1 cup) granulated sugar, start on the lower side and adjust to taste

• • 1/2 teaspoon fine sea salt (about 2.5 g), or 1 teaspoon kosher salt, to balance the sweetness

• • Optional: 1 tablespoon neutral oil (vegetable or light olive) or a knob of butter for a glossy finish

• • Optional: 1 tablespoon mirin or a little maple syrup if you want a rounder, more complex sweetness

How to Make this

1. Pick through 250 g adzuki beans to remove stones or shriveled bits, then rinse well under cold water.

2. Put the beans in a large pot, cover with fresh cold water and bring to a rolling boil for 2 to 3 minutes, then drain and rinse the beans again to get rid of that bitter foam.

3. Return beans to the pot, add 900 ml to 1 L fresh water, bring to a boil, lower heat to a gentle simmer and cook uncovered or with the lid slightly ajar for about 45 to 75 minutes until the beans are tender and skins start to split, skimming foam and adding a little hot water if the level gets too low.

4. When beans are soft enough to squish between your thumb and finger, drain most of the cooking liquid but reserve a few tablespoons to adjust texture later.

5. Put the pot back on low heat, add 150 to 200 g granulated sugar gradually starting on the lower side and stir constantly until the sugar dissolves and the mixture thickens, this usually takes 8 to 15 minutes; dont add sugar before the beans are soft or they can toughen.

6. Mash the beans to your desired texture with a potato masher or wooden spoon for tsubuan style; for smooth koshian, press the cooked beans through a fine sieve or blitz briefly in a blender then simmer a bit more to reach the right thickness.

7. Stir in 1/2 teaspoon fine sea salt to balance the sweetness, then if you want a glossy richer paste add 1 tablespoon neutral oil or a knob of butter and/or 1 tablespoon mirin or a little maple syrup, cook 1 to 2 minutes more, taste and adjust sugar or salt.

8. Cool the anko to room temperature, transfer to airtight containers and refrigerate for up to 4 to 5 days or freeze in portions for longer storage.

Equipment Needed

1. Large heavy‑bottomed pot with lid (for boiling and simmering)
2. Large bowl or tray (for picking through beans)
3. Fine mesh colander or sieve (for rinsing and draining)
4. Measuring scale or dry measuring cups (for 250 g beans and sugar)
5. Liquid measuring jug (for 900 ml to 1 L water)
6. Wooden spoon or heatproof stirring spoon (for cooking and stirring)
7. Skimmer or slotted spoon (to remove foam)
8. Potato masher or sturdy wooden spoon (for tsubuan texture)
9. Fine mesh sieve and spatula or blender/food processor (for koshian smoothness)
10. Small silicone spatula or spoon (to scrape pot and taste)
11. Kitchen timer (or watch) and oven mitts or pot holders (for safety)
12. Airtight containers or freezer bags (for refrigerating or freezing portions)

FAQ

Anko Recipe Substitutions and Variations

Anko (Sweet Red Bean Paste)
This is my favorite easy anko. It’s cozy, not too sweet, and perfect for mochi, dorayaki, or just a spoon. It’s forgiving, so don’t stress if your beans are a little more broken up or you like it chunkier.

Substitutions

• Adzuki beans: use canned adzuki beans (drain and rinse, reduce cooking time, you may need to mash more), or small red kidney beans in a pinch though flavor will differ
• Granulated sugar: swap with light brown sugar or coconut sugar for deeper flavor, or use maple syrup or honey but reduce added water and cook a bit less
• Neutral oil or butter: use coconut oil for a touch of richness, or omit entirely for a purer bean flavor
• Mirin: use a splash of sake plus 1/2 teaspoon sugar, or just a little extra maple syrup if you want a similar sweet roundness without alcohol

Pro Tips

– If your beans are old or stubborn, add a very small pinch of baking soda while they simmer to help them soften faster. Use it sparingly though, it can make the paste taste soapy or too mushy if you overdo it.

– Always save some of the cooking liquid and use it to tune texture instead of water. It keeps the flavor and lets you go from tsubuan to koshian without drying the paste out. Warm liquid blends in easier than cold.

– When sweetening, keep the heat low and add sugar only after the beans are fully soft. High heat will scorch and make the mixture grainy, and adding sugar too early can toughen the skins.

– For a glossy, rich finish and deeper flavor, stir in a little neutral oil or butter and a splash of mirin or maple at the end. Cool quickly and portion before freezing so thawed portions reheat evenly and stay smooth.