Recipe : White An Paste

Ingredient

Makes 750g Shiro an paste
Dried Lima/White kidney beans　300g
Granulated sugar 200～250g
Water　1,600 ml (1,6 liters)

*If you use canned / prepared white beans instead of dried beans, start from step 6. Sugar: 60% of beans weight, Water: 10% of beans weight.

※約750gの仕上がり
白いんげん豆（LIMA, White Kidney Beans）　…　300g
グラニュー糖　…　250～300g
水　…　1,600 ml (1,6 liters)

What you need

Strainer, Pan/Saucepan, Spatura, Bowl, Food Processor, Flat tray

ざる、鍋、ヘラ、ボウル、フードプロセッサー、トレー

Instructions

1.

Rinse white beans and put into the bowl. Soak the white beans in the water for 8 hours. Peel the skin of beans with fingers.

豆を洗い、たっぷりの水に8時間程度つける。（Large Lima、White Kidney Beansは皮をむく。）

2.

Pour white beans into the pot and add 600 ml water. Turn the heat on medium high. Bring to a boil. Then, add 200 ml water.

豆を厚手なべにいれ、水を800ml注ぎ、中強火で煮る。沸騰したら水200mlを注ぐ。

3.

Bring to a boil again. Allow to boil for 2 minutes. Use the strainer to drain the water from the white beans. Then rinse the white beans with tap water.

再び沸騰したらそのまま2分煮て、ざるにあげて湯を捨て、流水をかけて洗う（渋きり）。

4.

Pour the white beans (from step 3) into the pot again and add 800 ml water. Turn the heat on medium high. Bring to a boil. Skim off foam while boiling. Turn the heat to medium low. Simmer the white beans for about 30 - 60 minutes. Do not stir the white beans. If the white beans rise to the surface of the water, then add more water. The white beans should always be below the surface of the water.

鍋に水850mlと(3)を入れて、中強火にかけ、再び沸騰させる。灰汁が出てくるので取り除きながら、差し水をする。豆が柔らかくなるまで1時間～1時間半（LIMAの場合は30～60分）程度煮る。かき回さないこと。

5.

Simmer until it is easy to mash a bean with your fingers. Be careful as the white beans are hot – run a bean under cool water before touching. If the beans are capable of being mashed, then turn off the heat. Use the strainer to drain the water from the white beans, and while the beans are still wet immediately pour the white beans into a mixing bowl, making sure that there is some water with the beans.

指でつぶせるくらいまで煮えたら火を止める。茹で汁を半分程度残し、豆をざるにあげて、ボールに移す。

6.

Pour the white beans (from step 5) into the Food Processor. Mash until the white beans become a smooth paste. ( If you need, you can add some water from step 5 to make this process easier.)

数回に分けて、なめらかになるまで、フードプロセッサーにかける。（フードプロセッサーが回りづらい場合は、ステップ5で残しておいた茹で汁を足す。）

7.

Pour half of the paste (from step 6) into the pot. Add the granulated sugar. Turn the heat on high. Stir with the spatula until the sugar has dissolved. Pour the other half of the paste into the pot and stir together.

鍋に水70mlとグラニュー糖を入れて熱し、混ぜてグラニュー糖を溶かす。（6）の半分量を入れて、強火で手早く練る。沸騰してきたら残りの生あんを加え、鍋底からかき混ぜ、鍋肌のあんを落としながら練る。へらをひくと鍋底が見えるくらいまで水分を飛ばす。

8.

Continue stirring while using the spatula to lift the white bean paste from the base of the pot to prevent burning. Lift some white bean paste with the spatula and allow them to fall back into the pot. If the white bean paste stand like a pile, the paste is done.

へらであんをすくって落としたとき、あんが山形になって立つくらいの状態になったら火をとめる。

9.

Transfer white bean paste onto the flat tray in small piles and allow to cool. The white bean paste is then ready to eat as a spread, a filling of manju, nerikiri dough , or any other Japanese sweets.

The white bean paste can be stored in the refrigerator for a week and freezer for a month. Seal in a container, saran wrap or Ziploc baggie.

バットの上に少量ずつ落とし、冷ます。完全に冷めたら、密閉容器やラップなどに入れて冷蔵庫・冷凍庫で保存する。