This looks like the best idea ever. I used to eat peanut butter and butter as a child and this looks like a tasty alternative. Also, nothing is unhealthy is the right proportions. Lastly, the Japanese as a population are probably healthier than you, unless you are Greek and in Greece so don't hate just because you can't eat tasty food and be healthy.
Chef demonstrated how to make a paper otoshibuta (drop-lid). If you can't find a wooden, metal or silicone otoshibuta, you can make it yourself :) It helps the beans cook evenly while reducing the broth.
Son deliciosas, me encanatan!! yo los preparo en casa y quedan muy bien! muy ricos!! tienen un sabor muy delicado entre lo dulce de los frijoles y lo crujiente de las semillas de sésamo y la textura de la masa. Gracias por compartir su receta!
This reminds me of 'an-pan' that I had a really long time ago. I made an-pan once and it was decently labor intensive making the dough. Though the an-pan I had was more like a stuffed roll than a sandwich. This looks amazing though. Love your videos!
Una deliciosa receta.. Felicitaciones por el canal siempre lo hacen genial!!.. Lástima que siempre haya gente criticando que si le pusieron mucha azúcar o mucha mantequilla, yo pienso que de ves en cuando no cae mal pecar un poquito ;p
The anko can be stored in the fridge for 2 to 3 days and kept in the freezer for 1 month :) Divide the anko into portions, wrap each with plastic wrap and put them in a food storage bag.
I was just thinking the other day that they needed a new anko preparation video. You guys read my mind! I'm planning to try making it sometime very soon :)
YES! I've always wanted to know how to make red bean paste, I live in the U.S and All I have ever really found was red bean paste in a can which never tastes the same. >.< so thankyou for this video as soon as my check comes in I'm making some bean paste! woot lol!
I ate this. It is very delicious! Just chef said don'g eat too much. Because this bread is high calorie because of amount of butter. But Iit is really delicious. =)
I was planning to do the ankopan recipe where I have to bake the bread..,, since I can't bake a perfect bread, this recipe just made my life easier. :) ARIGATOU GOZAIMASU!
You know, I never thought about putting red bean paste and butter in a hotdog bun to eat it as a pastry... But it's so obvious now that I must try it!!!
Ahhh... the koppepan brings back a lot of childhood memories! :-) And in my opinion, the more butter the better, lol. I have to admit that even as a Japanese, I don't love anko (the sweet paste) but with butter it's a different story.
Not typical in the West. But in other countries, it isn't something out of the ordinary. In the Philippines for example, one of the most popular breads is one that is topped with butter, sugar, and grated cheese.
This looks so tasty! I'm so going to make this for my Japanese pen pal whose coming in 4 days! Arigatou Gozaimasu Chef-san Francis-San. I can't wait for the next recipe. I believe it's Ohagi....oh no Higurashi..OAO
Wow nice recipe chef! I have a few questions: Should the beans be dehulled first? Can I store the paste in the fridge for later use, if I can, how long will it last? And can I use this recipe to make mung bean paste? Thanks !! :)
Maybe thats the way they eat it in japan? if you dont want that much butter, simply add less butter. Same with the sugar. Thanks for Another wonderful video, chef and dog!
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Chef used salted butter. It goes great with the sweet anko bean paste :)
Yes. Whipped cream goes great with anko :) The butter and sweet bean paste is also delicious!
Whenever Chef says that last bit while eating a bite out of the food she makes, I can't help but smile! And I don't know why!
Aww... I love it when Francis says "Voila!"
For some reason, these videos just cheer me up when I watch them. Thank you, cookingwithdog. :)
Take out most of the liquid before adding the sugar. You can also continue reducing the liquid without discarding it :)
Thank you for this recipe! I love azuki bean paste and it's hard to find in the US. Now I can make it myself!
This looks like the best idea ever. I used to eat peanut butter and butter as a child and this looks like a tasty alternative. Also, nothing is unhealthy is the right proportions. Lastly, the Japanese as a population are probably healthier than you, unless you are Greek and in Greece so don't hate just because you can't eat tasty food and be healthy.
Black-eyed peas (ササゲ) can be used instead of the azuki beans to make the sweet bean paste :)
This is so delicious! Thank you for this recipe!
I love you guys even though I’m 10 years late! Blessings upon you and your family. Love from Las Vegas!
Yes :) If you place only anko in the bread, it is basically Anpan, another popular sweet in Japan!
Nice, this is like baked beans with bread and butter (one of my favorite comfort foods). Thank you for sharing!
I love watching these video, they make me feel happy.
Chef demonstrated how to make a paper otoshibuta (drop-lid). If you can't find a wooden, metal or silicone otoshibuta, you can make it yourself :) It helps the beans cook evenly while reducing the broth.
Wow, it looks devilishly yummy. The bread bun looks so soft.
Son deliciosas, me encanatan!! yo los preparo en casa y quedan muy bien! muy ricos!! tienen un sabor muy delicado entre lo dulce de los frijoles y lo crujiente de las semillas de sésamo y la textura de la masa.
Gracias por compartir su receta!
Que rico!
Great food! Cute dog!
thank you! Someone who actually gets it! People probably wont freak out if she used Buttercream
A bean and butter sandwich on a butter roll? Paula Dean would cry tears of joy
This reminds me of 'an-pan' that I had a really long time ago. I made an-pan once and it was decently labor intensive making the dough. Though the an-pan I had was more like a stuffed roll than a sandwich. This looks amazing though. Love your videos!
It is melted salted butter :) Microwave the batter for a short time to soften and then put it in a pastry bag.
The "Voila" was so charming :>
Currently drooling.. Thank you for that, Chef :)
this is really recommended! absolutely delicious. and if you're iffy about the butter, use less or omit it. or try it with whipped cream --yummy!
Oh looks sooo delicious...I can't wait to try out this recipe and the matcha roll cake recipe! Thank you for sharing!!
Ahhhh, it looks good!
I tried to make this, and it's just so delicious
This was published on my birthday, I have to eat it!
I love how she tells us not too eat too much ;u; she cares
Una deliciosa receta.. Felicitaciones por el canal siempre lo hacen genial!!.. Lástima que siempre haya gente criticando que si le pusieron mucha azúcar o mucha mantequilla, yo pienso que de ves en cuando no cae mal pecar un poquito ;p
You can store the sweet bean paste (anko) in the fridge for 2 to 3 days :)
Japanese bread look so good!
The anko can be stored in the fridge for 2 to 3 days and kept in the freezer for 1 month :) Divide the anko into portions, wrap each with plastic wrap and put them in a food storage bag.
the dish is delicious but the cook is more sweeter than that..God bless the sweet woman
looks good! thanks Francis and chef!!
I really love how you give an explanation for each step. Its really useful :)
Anko with salted butter tastes good but you can also use unsalted butter :)
The dogs voice is very soothing......!!!
Azuki beans would be perfect for shaved ice topping as well! Yummmmmm ♥
Any type of sugar can be used for the sweet bean paste but regular white sugar is popular because it only brings out the sweet flavor of anko :)
I was just thinking the other day that they needed a new anko preparation video. You guys read my mind! I'm planning to try making it sometime very soon :)
Wow love it Do you have a favorite soup when you're sick and makes you feel better
Love this guys voice!
i'm going to attempt to make anko tonight with this recipe--wish me luck!
Paula Dean would sure love this!
4:50 Francis looked excited, so cute
You don't need to soak the azuki beans to make the sweet bean paste (anko) :)
Red bean , sweet red bean , Asian 's favorite dessert material ;)
I like the way he said 'voila'
I've had Odango before with Sweet Red Azuki Bean paste and I loved it.....my sister made it
then VOILA~ :D Chef and Francis are both amazing!
I always get so excited when I see a new video from cookingwithdog :D
I love Anko. Its really fun to make also.
Its amazing how they cook
A type of raw sugar Sensoto 洗双糖 was used but regular refined sugar is normally recommended for anko :)
YES! I've always wanted to know how to make red bean paste, I live in the U.S and All I have ever really found was red bean paste in a can which never tastes the same. >.< so thankyou for this video as soon as my check comes in I'm making some bean paste! woot lol!
Omg can't wait for the next episode!
Refined sugar is popular for making anko since it only brings out the sweet flavor :)
I love how he says Voila! HAHAHAA :')
Chef, your hair looks so nice!
OOOOOOOOOOOH :3 I didn't know that! Yum!
this looks very interesting. i would love to try it
OMG, this looks amazing. If you are all worried about the butter, just use cream.
That easy o-o" never had that before. Thank you for replying :)
This looks super tasty, and easy to make! :D
It is salted butter :) Chef softened the butter with microwave and put it in the pastry bag :)
I love this and I want it NOW!
"it is very delicious, so be careful not to eat too much" oh chef, you are too cute
That looks delicouse im gona totally make that!!!
chef!!! this looks amazing!!! and francis, you look good today ;)
Ladling out the foam will remove any unwanted flavor :)
Now that looks very yummy for a nice snack
I miss the oshibuta with the buta-chan embossed in the middle. It's so cute!
It's ok to indulge once in a great while, in my opinion. It's all about making the right choices and keeping portions reasonable. Bon appetite!
YAKIMESHI RECIPE!!
I ate this. It is very delicious! Just chef said don'g eat too much. Because this bread is high calorie because of amount of butter. But Iit is really delicious. =)
It looks soooooo tasty! I would probably have a hard time NOT eating too much XD
I was planning to do the ankopan recipe where I have to bake the bread..,, since I can't bake a perfect bread, this recipe just made my life easier. :) ARIGATOU GOZAIMASU!
As a french girl, the "and... VOILA !" joyfully surprised me. (:
You know, I never thought about putting red bean paste and butter in a hotdog bun to eat it as a pastry... But it's so obvious now that I must try it!!!
looks AMAZING!
Ahhh... the koppepan brings back a lot of childhood memories! :-) And in my opinion, the more butter the better, lol. I have to admit that even as a Japanese, I don't love anko (the sweet paste) but with butter it's a different story.
Looks great. will make this soon.
ついに小倉バターという魔性のコンボを、世界に紹介してしまいましたね…ｗ
At last, you revealed Ogura-butter the great enchanting combo to the world...lol
Not typical in the West. But in other countries, it isn't something out of the ordinary. In the Philippines for example, one of the most popular breads is one that is topped with butter, sugar, and grated cheese.
Dulce de habichuelas!!! jejeje jelly beans !!! Thanks for making meatless meals
Very fattening yet delicious.
It looks delicious. Im gonna make it
Anko with artificial sweeteners doesn't taste good so Chef recommends using real sugar. Just be careful not to eat too much anko :)
This looks so tasty! I'm so going to make this for my Japanese pen pal whose coming in 4 days! Arigatou Gozaimasu Chef-san Francis-San. I can't wait for the next recipe. I believe it's Ohagi....oh no Higurashi..OAO
hahaha! I loved that part!
Cant wait for the next video!!!!!!!!!!!
Wow nice recipe chef! I have a few questions: Should the beans be dehulled first? Can I store the paste in the fridge for later use, if I can, how long will it last? And can I use this recipe to make mung bean paste? Thanks !! :)
Dear chef! I would love to see the "Behind the scenes" Of these videos one day!
i am starving!!!!!!!!!!!!!! this looks so good
美味しそう。作ってみたいです！
Maybe thats the way they eat it in japan? if you dont want that much butter, simply add less butter. Same with the sugar.
Thanks for Another wonderful video, chef and dog!
小豆を煮る所から始めるとは思いもよりませんでした。
小豆とか豆類は煮るのが難しいですね
NOM NOM NOM, NOM NOM
THAT WAS DELICIOUS!