Azuki Battou (Noodle with Red Beans) ｜ Our Regional Cuisines

1. Rinse red beans and put into a pan. Boil with water. Once boiled a little, dump water, then rinse the beans to remove scum.

2. Add water (three times amount of beans) and boil. Simmer until beans get soft. (You can use a pressure cooker.)

3. Once beans become soft, add 200cc of water and boil. Add ‘zarame’ and salt.

4. Put wheat flour into a bowl, and add warm water (about 55C) little by little with checking the balance of water and flour. Knead until it gets as soft as an earlobe.

5. Wrap the dough with plastic wrap and leave it for 30 minutes.

6. Sprinkle flour on a board and roll out [5] with a stick to a thickness of about 3 mm.

7. Cut 6 into 8cm (3 inches) of length, 8mm (0.3 inch) of width. (Sprinkle flour not to stick dough on the pan.)

8. Boil lots of hot water in a pan. Once boiled, put 7 and leave 1~2 minutes once they flow. Pick noodles up and put into water and rinse them.

9. Add noodles into 3 and simmer lightly, then serve.