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
Wide, hand-cut wheat noodles simmer briefly in a warm, sweet red bean soup, making a dessert that eats like a bowl of noodles.
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Coarse zarame sugar gives the beans a clean, pronounced sweetness, with a pinch of salt to round it out. Floating is not proof the noodles are done; the thickest strand gets split open to look for raw flour.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
岩手県食の匠松田ひろ子氏 · Checked: 2026-08-11
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