Shiro Koshi-an (Smooth White Sweet Bean Paste)
Shiro Koshi-an (Smooth White Sweet Bean Paste)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, shiro koshi-an (smooth white sweet bean paste). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Shiro Koshi-an (Smooth White Sweet Bean Paste) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Shiro Koshi-an (Smooth White Sweet Bean Paste) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook shiro koshi-an (smooth white sweet bean paste) using 2 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Shiro Koshi-an (Smooth White Sweet Bean Paste):
  1. Take 400 grams White kidney beans
  2. Take 1 Granulated sugar (60% of the weight of bean paste)
Steps to make Shiro Koshi-an (Smooth White Sweet Bean Paste):
  1. Remove any broken beans.
  2. Plan to soak the beans in water for 1 night in the summer and for 2 nights in the winter, until the beans lose their wrinkles and become smooth. Change the water twice a day.
  3. Put the beans in a pot, bring to a boil, and drain.
  4. Peel off the thin outer skins.
  5. The beans are all peeled.
  6. Put the peeled beans back in the pot with water to cover, and simmer until tender with a small lid that fits right on top of the pot contents (drop lid or otoshibuta). It took about 40 minutes.
  7. Put a sieve over a bowl filled with water, put the cooked beans and press through the sieve using the back of a ladle.
  8. Pass the bean paste through a fine mesh sieve again into a bowl filled with water.
  9. Strain the water from the bean paste using a clean cotton cloth (or cheesecloth).
  10. This is nama-an (unsweetened fresh bean paste).
  11. Weigh the nama-an (the unsweetened paste), and measure 60% of its weight in granulated sugar. (I had 656 g of nama-an, and 393 g of granulated sugar.)
  12. Put the nama-an and the granulated sugar in the pot and mix together over low heat.
  13. When it's well blended, add remaining granulated sugar and keep on mixing and kneading with a wooden spatula over low heat. It will be very hot, so be careful not to burn yourself!
  14. It will be creamy and loose to start, but keep on simmering and stirring until it reaches your desired consistency. It'll change texture in about 20 minutes.
  15. The photo above shows "sticky" bean paste. It's the right consistency for firm foundation like a mochi ball or on a dorayaki pancake.
  16. The photo above is a "moist" bean paste, or simmered about midway. It is nice and shiny, and can be used for a lot of things, such as filling mochi dumplings.
  17. The photo above is a 'floury' bean paste. It's quite stiff and potato-like in consistency. It's used for things like kashiwa-mochi (oak leaf-wrapped mochi cakes eaten in May) and sakura-mochi (cherry leaf-wrapped mochi cakes eaten in March to April). If you dry it out even further, it becomes the right consistency to use for nerikiri (a dough made with shiro-an and mochi).

So that is going to wrap it up for this exceptional food shiro koshi-an (smooth white sweet bean paste) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!