Azuki Batto (Wide Noodles in Sweet Red Bean Soup)
Quick answer
- Total time
- 140 min
- Level
- Medium
- Servings
- 5 servings
- Ingredients
- 6
About this dish
Azuki batto is a Sanriku Coast dish from Iwate.
Read more
Wheat dough rests for 30 minutes, is rolled to 3mm, and cut into short wide noodles 8cm long and 8mm wide. The noodles are boiled separately, rinsed, then brought once to a boil in red bean soup sweetened with coarse crystal sugar. Batto is said to be a regional form of the word hoto. Large bowls were shared as farm snacks and at topping-out ceremonies, harvest-end celebrations, and winter gatherings, with an August 7 custom in some communities. Boiling noodles separately keeps the bean soup smooth and relatively clear; cooking them directly in it creates a thicker local variation.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Rinse 150 g azuki beans, place them in a pot, and add 600 ml from the measured 900 ml cooking water.
Boil for 5 minutes over high heat, discard the water, and rinse the beans briefly to remove bitter foam.
- 2Control
Return the beans to the pot with the remaining bean-cooking water, bring to a boil, then lower the heat.
Cover and cook for 50 to 70 minutes, until a bean crushes easily between the fingers.
- 3Control
When the beans are soft, add 120 g coarse sugar in three portions, dissolving each addition.
Add 0.25 teaspoon salt and keep the mixture over low heat until the beans and syrup combine evenly.
- 4Prep
Mix 150g flour with 50ml of the 55C water in four additions.
Knead by hand 5 minutes; if cracking, add the remaining 5ml. Make it earlobe-soft, wrap, and rest 30 minutes.
- 5Prep
Dust the work surface very lightly with flour and roll dough to a 3mm rectangle.
Cut noodles 8cm long and 8mm wide and spread without overlap.
- 6Heat
Boil ample water and shake in the noodles.
After they float, cook 2 minutes more. Split the thickest strand to confirm no raw flour, rinse twice in cold water, and drain.
- 7Finish
Bring the bean soup back to a boil, add cooked noodles, and stir the bottom gently for 1 minute.
Divide beans and noodles evenly among five bowls and serve warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tender adzuki sweetened with 120g crystal sugar
- Finish cue
- Make it earlobe-soft, wrap, and rest 30 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
140min, 6 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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