Hi Rizmu,your zensai looks so delicious,it just happens I was going to make this today,but I am convinced yours has much more work then mine,I was only using ready made 小豆あん. May I know what type of red bean is best for this?Did it take long to made this from dried beans? It was a cold day in Kyoto last winter,I was there sitting in an old and small sweet house,the couple sitting next to me were having zensai,the atmosphere was very warm...I have been wanting to make this for a long time!Thanks for posting this! Oh by the way,someone left handed in the family?
Hi! Rick (* '∇ `) ❤ Thank you for your comment! You made it too! I think that it is also good to use 小豆あん！I don't like being too sweet and ,don't like beans being too crushed. So always cook from dried beans. I am using 大納言小豆 of Hokkaido. The grain is a little big and it is difficult to crumble.
『茹でこぼし』を2回します。 →Simmer beans until it can be crushed with fingers (about 1 h, low heat)→Add some sugar and a bit salt and boil a while.→蓋をして、予熱を利用する。Total about 3hour.
And . . You ate it in Kyoto. . . On a cold day... ✨ It is a nice scene.I think If you hope it yourself, it will come true someday ...✨