Sweet Red Bean Paste and Ogura Butter Sandwich Recipe (How to Make Anko Bean Paste)
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- Опубликовано: 18 окт 2024
- We are making delicious anko, sweet bean paste. It goes great with bread so I will also introduce a simple sweet recipe, Ogura Butter Sandwich. It’s very delicious so be careful not to eat too much.
How to make Sweet Red Bean Paste and Ogura Butter Sandwich
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(1 batch (600g/1.3 lb)) Cook Time: 90 minutes
Time for letting cooked beans sit in the pot and cooling the anko on the tray is not included in cook time.
200g Azuki Beans (7 oz)
180g Sugar (6.35 oz)
700ml Water (2.96 cups)
A pinch of Salt
Butter
Koppepan - a type of bread roll
Butter Roll
1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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#anko #oguratoast #recipe
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Chef used salted butter. It goes great with the sweet anko bean paste :)
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!
Yes. Whipped cream goes great with anko :) The butter and sweet bean paste is also delicious!
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.
Aww... I love it when Francis says "Voila!"
For some reason, these videos just cheer me up when I watch them. Thank you, cookingwithdog. :)
You can store the sweet bean paste (anko) in the fridge for 2 to 3 days :)
Take out most of the liquid before adding the sugar. You can also continue reducing the liquid without discarding it :)
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.
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!
I love you guys even though I’m 10 years late! Blessings upon you and your family. Love from Las Vegas!
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.
This is so delicious! Thank you for this recipe!
I love watching these video, they make me feel happy.
Yes :) If you place only anko in the bread, it is basically Anpan, another popular sweet in Japan!
thank you! Someone who actually gets it! People probably wont freak out if she used Buttercream
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 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!
Nice, this is like baked beans with bread and butter (one of my favorite comfort foods). Thank you for sharing!
The dogs voice is very soothing......!!!
Black-eyed peas (ササゲ) can be used instead of the azuki beans to make the sweet bean paste :)
A bean and butter sandwich on a butter roll? Paula Dean would cry tears of joy
You don't need to soak the azuki beans to make the sweet bean paste (anko) :)
Great food! Cute dog!
Wow, it looks devilishly yummy. The bread bun looks so soft.
It is melted salted butter :) Microwave the batter for a short time to soften and then put it in a pastry bag.
Anko with artificial sweeteners doesn't taste good so Chef recommends using real sugar. Just be careful not to eat too much anko :)
Currently drooling.. Thank you for that, Chef :)
Ahhhh, it looks good!
the dish is delicious but the cook is more sweeter than that..God bless the sweet woman
Azuki beans would be perfect for shaved ice topping as well! Yummmmmm ♥
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!
The "Voila" was so charming :>
This was published on my birthday, I have to eat it!
Japanese bread look so good!
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've had Odango before with Sweet Red Azuki Bean paste and I loved it.....my sister made it
Love this guys voice!
OMG, this looks amazing. If you are all worried about the butter, just use cream.
I love how she tells us not too eat too much ;u; she cares
Oh looks sooo delicious...I can't wait to try out this recipe and the matcha roll cake recipe! Thank you for sharing!!
I like the way he said 'voila'
I really love how you give an explanation for each step. Its really useful :)
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
I tried to make this, and it's just so delicious
Red bean , sweet red bean , Asian 's favorite dessert material ;)
then VOILA~ :D Chef and Francis are both amazing!
Paula Dean would sure love this!
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 :)
How did it turn out for you?
I'm going to make it myself soon and curious what others think of it.
YAKIMESHI RECIPE!!
looks good! thanks Francis and chef!!
Its amazing how they cook
Anko with salted butter tastes good but you can also use unsalted butter :)
Chef, your hair looks so nice!
Refined sugar is popular for making anko since it only brings out the sweet flavor :)
i'm going to attempt to make anko tonight with this recipe--wish me luck!
4:50 Francis looked excited, so cute
It is salted butter :) Chef softened the butter with microwave and put it in the pastry bag :)
I love Anko. Its really fun to make also.
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
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. =)
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.
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!
I miss the oshibuta with the buta-chan embossed in the middle. It's so cute!
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!!!
I love how he says Voila! HAHAHAA :')
I always get so excited when I see a new video from cookingwithdog :D
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!
Wow love it Do you have a favorite soup when you're sick and makes you feel better
OOOOOOOOOOOH :3 I didn't know that! Yum!
this looks very interesting. i would love to try it
Now that looks very yummy for a nice snack
Ah, thank you! I didn't catch what the paper was for either, and had been wondering where to find a drop-lid.
I love this and I want it NOW!
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!
It looks soooooo tasty! I would probably have a hard time NOT eating too much XD
As a french girl, the "and... VOILA !" joyfully surprised me. (:
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.
"it is very delicious, so be careful not to eat too much" oh chef, you are too cute
Very fattening yet delicious.
Chef I recently read that there are two kind of ways to make anko. One is Tsubuan which is what I think you've been using by boiling and sweetening with sugar, and Koshian which is passed through a sieve to remove the bean skin. Can one of your future videos be about how to make Koshian anko?
This looks super tasty, and easy to make! :D
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
That looks delicouse im gona totally make that!!!
A type of raw sugar Sensoto 洗双糖 was used but regular refined sugar is normally recommended for anko :)
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 !! :)
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!
That easy o-o" never had that before. Thank you for replying :)
mmmm que rico, torta de frijol, acá en méxico comemos mucho eso
Omg can't wait for the next episode!
My dad sometimes makes 'red bean sand' which is practically a watered-down and warm version of anko. It's funny to see it's also called sand in Japanese ^^
chef!!! this looks amazing!!! and francis, you look good today ;)
looks AMAZING!
"Voila" + "otoshibuta!" @ 2:30 LOL
OHAGI?! Can't wait! XD
Dulce de habichuelas!!! jejeje jelly beans !!! Thanks for making meatless meals
hahaha! I loved that part!
xD the "voila" at 2:24 made me laugh
Ladling out the foam will remove any unwanted flavor :)