Rich-Flavored Japanese-Style Red Bean Rusk
Rich-Flavored Japanese-Style Red Bean Rusk

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rich-flavored japanese-style red bean rusk. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Recipe by Karun Stir beans and sugar together in a saucepan over medium-high heat. Immediately transfer the paste to a container to cool. Sekihan (Japanese Azuki Bean Rice) is steamed rice cooked with azuki red beans, topped with black sesame seeds.

Rich-Flavored Japanese-Style Red Bean Rusk is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Rich-Flavored Japanese-Style Red Bean Rusk is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rich-flavored japanese-style red bean rusk using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Rich-Flavored Japanese-Style Red Bean Rusk:
  1. Prepare 1/2 loaf when using sliced bread, use 2 from an 8-slice loaf A bread of your preference (you can also use sliced bread)
  2. Make ready Spread for the rusk:
  3. Prepare 100 grams Boiled adzuki beans (I used canned adzuki)
  4. Make ready 150 ml Heavy cream (I used Meiji Hokkaido Tokachi Fresh 100)
  5. Prepare 1/2 tsp Salt
  6. Make ready 1 dash A) Brandy or rum

Add beans, water, and bay leaf. The adzuki bean is a highly desirable bean because of its rich red color. Dried adzuki beans are soaked and then cooked with rice. The adzuki bean is primarily grown in Japan and China, but can also be found in Korea, New Zealand, India, Taiwan, the Philippines and Thailand.

Steps to make Rich-Flavored Japanese-Style Red Bean Rusk:
  1. [Bread preparation] Cut the bread (baguette) into 5 mm slices. If using sliced loaf, cut into 4 equal squares.
  2. Dry the bread from Step 1 in the oven for 5-10 min (using a toaster oven is fine too). Cool the bread.
  3. [Spread for the rusk] Mix ingredients marked with (A) well until fully mixed. Mash the beans lightly as you mix.
  4. Soak the bread from Step 2 in the rusk spread from Step 3. Then top with red beans. *Don't soak the bread for too long!
  5. Put Step 4 on a baking pan with baking sheet spread. Bake the bread in an oven preheated to 375°F/190°C for about 30 minutes. *See the hints.
  6. Bake until crunchy, then cool. It's done when the bread cools.
  7. I whipped the remaining cream, adding in the remaining boiled red beans to make red bean cream. Spread on the rusk and enjoy.
  8. Version 1: I made this with sliced bread (with the crust removed).
  9. Version 2: Use matcha and make Ujikintoki-style rusk.

Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. "Going back to the way my Mom cooked red beans, soaking them overnight, saute' onion, celery, garlic in bacon fat, add pickle meat, drain beans put in pot, add water, season with salt & cayenne pepper, add bay leaf and let cook until creamy. She didn't add all that stuff you buy today and the were delicious!" Anpan (あんパン), or sweet red bean bun, is my favorite Japanese bread growing up. It's no secret that I absolutely love anko (red bean paste), and I love this Japanese bun that has a hint of sweetness, wrapped in a soft delicious bun. Watch How To Make Anpan, Japanese Sweet Red Bean Bun あんパンの作り方 Osekihan (お赤飯) means "red rice" (actually, 'honorable red rice' would be a literal translation, since the o makes it honorable).

So that’s going to wrap it up with this exceptional food rich-flavored japanese-style red bean rusk recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!