How to Make Basic Shiro-an
Introduce
Chef :
cookpad.japan
How to Make Basic Shiro-an
I made this recipe for those who cannot buy shiro-an at store easily.
Cooking instructions
* Step 1
I used oofuku-mame this time. Take the oofuku-mame out of the bag, rinse well in plenty of water to clean them, and remove any beans eaten by insects.
* Step 2
Soak the oofuku-mame in fresh water overnight. In summer, it's preferable to change the water in the middle.
* Step 3
The oofuku-mame will about triple in size overnight.
* Step 4
Drain the oofuku-mame, transfer to a small sauce pan, add plenty of fresh water, and cook over strong heat.
* Step 5
Once it has come to a boil, bring down to low heat, and cook for 5 minutes.
* Step 6
Turn off heat and let steam for 5 minutes with a lid on.
* Step 7
Drain the oofuku-mame and soak in fresh water. Prepare another bowl of fresh water.
* Step 8
Peel the oofuku-mame skins. An easy way of removing skins is to squeeze the beans from the back toward the indent. The bean will pop out from the indent. Soak the peeled beans in water.
* Step 9
Drain the peeled beans, transfer to a small sauce pan, add plenty of fresh water, and cook over strong heat.
* Step 10
Once it comes to a boil, skim off the scum carefully.
* Step 11
Turn down the heat to low and boil until tender (don't cover with a lid). The cooking time is depending on the condition of beans, but about 1.5 hours.
* Step 12
After the beans are tender, carefully mash with a wooden spatula etc., and pass through a strainer while wetting with water.
* Step 13
Leave for a few minutes, and skim the top layer of water with a ladle carefully.
* Step 14
Pass the beans through a strainer in water by gently stroking the beans with your hand. (The beans will pass through easily this time, so you don't need to use the wooden spatula).
* Step 15
Repeat Step 14 three times.
* Step 16
Pass the beans through a bleached cotton cloth, and wring out tightly.
* Step 17
Transfer the beans to a small sauce pan, add the sugar, and mix well with the wooden spatula.
* Step 18
Keep mixing until the sugar is dissolved and the paste is quite watery.
* Step 19
Knead the paste in one direction on medium heat. The cooking time depends on the heat and how watery the paste is. It is usually about 5 to 10 minutes. Be careful not to burn it.
* Step 20
Professional chefs usually use 'bozu-nabe' (a lightweight hammered pot, made of copper) etc. You can also use 'yukihira-nabe' (a lightweight hammered pot, made of aluminum) but be careful not to burn the paste.
* Step 21
The paste is ready when it falls and forms a mound when lifted with the wooden spatula. Turn off the heat.
* Step 22
Line a tray with plastic wrap or a moistened cotton cloth. Divide the paste into small portions, place them on the tray, and cool them down.
* Step 23
When the paste has cooled, it's done.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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