Imobera Azuki (Kochi Dried Sweet Potato and Azuki Sweet)
Quick answer
- Total time
- 355 min
- Level
- Easy
- Servings
- 5 servings
- Ingredients
- 5
About this dish
In Ino, Kochi, dried sweet potato goes by hera, and yudebera means whole potatoes boiled for a long time, dried, sliced into rounds, and dried again.
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Rehydrated and simmered with azuki and sugar, they bring a chewy bite against the soft, mealy beans. Unlike sweet red bean soups with flour dumplings, this one is finished just moist enough to scoop with a spoon.
Ingredients
Instructions
- 1
Rub and rinse 300g yudebera thoroughly.
Mix 1200ml water with 1g salt in a large pot, submerge the yudebera completely, and soak for 4 to 5 hours.
- 2
Put 150g cooked unsweetened azuki in a small pan with the remaining 300ml water.
Heat almost to a boil, then simmer for 10 minutes, stirring minimally so the centers soften without splitting the skins.
- 3
Set the yudebera over medium heat without discarding its soaking liquid.
Once boiling, reduce to low, leave the lid slightly ajar, and simmer for 35 to 40 minutes until the centers yield easily to a spatula.
- 4
If much liquid remains, ladle it out and reserve it.
Mash the yudebera with a spatula while retaining small pieces, add 65g sugar, and stir over low heat for 3 minutes.
- 5
Drain the azuki and fold it into the yudebera.
Add the remaining 65g sugar and 1g salt and cook gently for 5 to 8 minutes. If too stiff, add reserved sweet-potato liquid 1 tablespoon at a time; stop when softly scoopable.
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
「おいしい風土こうち 食べることは学ぶこと」（高知県） · Checked: 2026-08-11