Best Zenzai Recipe Adzuki or Aduki Beans

The key to good color in zenzai is to agitate
the cooking bean liquid near the end of the process.
Ladling out some of the liquid while cooking
and letting it fall back into the pot,
which introduces air into the mixture.
Some people like their zenzai very sweet.
This recipe starts with half the weight
of the beans in sugar, and you may add
more as you cook to sweeten to desired taste.

Ingredients:
18 ounces adzuki beans
9 ounces sugar water

Directions:
Cover the beans in a good amount of water and soak
for anywhere from three to 24 hours.
Strain the beans and place in a large pot,
cover with water and bring to a boil.
When the water has come to a hard boil,
strain again, discarding this first water.
Again cover with water and bring to a boil
once more before reducing heat.
Simmer the beans until they begin to fall apart.
Add hot water to the pot if the water level falls below the beans,
taking care not to add too much hot water.
When the beans soften and begin to fall apart,
add half of the sugar and cook for 10 minutes,
then add the remaining sugar,
occasionally aerating liquid with a ladle.
Add more sugar if desired, to taste.
When beans are very soft and about half
of the volume has fallen completely apart, remove from heat,
cool and store, covered, in the refrigerator.