Today, I would like to introduce "Urawaza Boiled Azuki" which was broadcast on NHK Asaichi last December.
Boiled azuki beans is troublesome to supply water for a long time and to remove the bitterness. January 11th is also “Kagami Biraki “ which is the event of eating “ Kagami Mochi “ at the end of the New Year, so I actually made it before that.
To boil azuki beans, change the water several times to remove the lye, but this process seems to throw away polyphenols that are good for the body. So, this time, instead of changing the water, we will start by roasting azuki beans. With this, polyphenols remain without changing the water, and there is no bitterness.
ウラワザ煮あずきの作り方（How to make Urawaza boiled azuki beans）
1. Put the red beans in a frying pan and roast on medium heat for 2-3 minutes. It's OK if the surface becomes a little black.
2. Transfer the roasted red beans to a pan, add 500 ml of water, and heat over high heat.
3. When it boils, reduce the heat and add water. When it boils again, cover it and reduce the heat to low.
4. Boil for about 30 minutes until the broth runs out. When the broth is running low, mix the red beans above and below so that the whole simmers well.
5. Boil for about 30 minutes, and when the broth runs out, it's done. As a guide, it should be hard enough to be crushed when pressed strongly with your finger. (It may take 30 minutes or more for the broth to run out.)