A recipe for red bean butter toast featuring easy-to-make chunky red bean paste (tsubuan) cooked in a rice cooker, replicating the taste of kissaten-style toast. Simply add the ingredients and press the start button on your rice cooker for perfect, delicious red bean paste without any hassle. It's also great for meal prep and can be enjoyed on toast in your desired amount.
Ingredients
Main Ingredients (2 servings)
- Adzuki Beans 200g
- Bread
- Butter
Seasonings
- Sugar 160g
- Salt (approx. 1/4 tsp)
Steps
- Rinse 200g of adzuki beans and drain in a colander.
- Place the rinsed adzuki beans and 600ml of water in the rice cooker pot.
- Set the pot in the rice cooker and select the normal cooking mode.
- After cooking, check if the adzuki beans are soft.
- If they are still firm, keep them on the 'keep warm' setting for about 30 minutes until they are soft throughout. **(Key Tip!)** Sugar prevents the beans from softening further, so ensure they are tender at this stage.
- Once the adzuki beans are soft, remove them from the rice cooker pot and drain in a colander.
- Return the drained adzuki beans to the rice cooker pot.
- Add 160g of sugar and 200ml of water, then mix everything together.
- Close the lid and cook again using the normal cooking mode.
- After cooking, add 1/4 tsp of salt and mix well.
- If the consistency is too thick, gradually add more water to adjust.
- Transfer the finished red bean paste to a storage container.
- Store in the refrigerator for up to 1 week, or freeze for up to 3 weeks.
- Spread butter on toasted bread.
- Generously spread the prepared red bean paste onto the buttered bread.
- If you prefer warm red bean paste, heat it in the microwave or toaster before spreading.
- Add extra butter as a topping, if desired.
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