Today one of my colleagues asked me if I am interested in Japanese traditional candies. I thought to myself that I was not interested in traditional candies rather peckish enough to try one of them. Of course I said I was very interested indeed and I got a few candies to taste.
Now, the main ingredient is a simple, not pretentious little bean. And yet the final result turns out to be the best candy one could ever taste, delicious and so delicately made! How the Japanese can elevate simplicity to its highest...
AMANATTO RECIPE:
Best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floaty skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them. Frozen edamame works really well - just make sure you get shelled ones!
Special Equipment: heavy, baking sheet(s) lined with parchment/Silpat
4 c cooked beans (edamame, black bean, azuki, lima, etc.)
3 c water
4 c sugar
1 tsp salt
1 c sugar (preferably superfine)
AMANATTO RECIPE:
Best if started from dried beans that you cook yourself to control the consistency of the beans. You want them cooked but not mushy, picking out any floaty skins, beans without skins and cracked beans. Canned beans are usually too mushy and have all sorts of preservatives in them. Frozen edamame works really well - just make sure you get shelled ones!
Special Equipment: heavy, baking sheet(s) lined with parchment/Silpat
4 c cooked beans (edamame, black bean, azuki, lima, etc.)
3 c water
4 c sugar
1 tsp salt
1 c sugar (preferably superfine)
1. Dissolve water, sugar & salt in heavy pot over medium heat. Bring to simmer.
2. Add cooked beans to pot. Simmer for 1.5 hours.
3. Drain beans.
4. Toss drained beans in superfine sugar. Coat very well.
5. Spread sugared beans on prepared baking pan(s).
6. Bake at 350 degrees for about 10-12 minutes, stirring beans halfway through.
7. Turn off oven, crack door open & keep beans in oven until completely cool. If you live in a dry area, you can skip this step and just remove the pans from oven and cool completely on the pans. 8. Store in airtight container.
Amanatto were developed by Hosoda Yasubei during the Bunkyu years (1861–1863) in the Edo period. He opened a wagashi store in Tokyo: Eitaro. This store continues to operate and I've got to find it!
2. Add cooked beans to pot. Simmer for 1.5 hours.
3. Drain beans.
4. Toss drained beans in superfine sugar. Coat very well.
5. Spread sugared beans on prepared baking pan(s).
6. Bake at 350 degrees for about 10-12 minutes, stirring beans halfway through.
7. Turn off oven, crack door open & keep beans in oven until completely cool. If you live in a dry area, you can skip this step and just remove the pans from oven and cool completely on the pans. 8. Store in airtight container.
Amanatto were developed by Hosoda Yasubei during the Bunkyu years (1861–1863) in the Edo period. He opened a wagashi store in Tokyo: Eitaro. This store continues to operate and I've got to find it!
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