150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary
1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
120g brown sugar or more (100g if you prefer not so sweet)
1. Wash azuki beans and drain. Set aside.
2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.
If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.