Anko Nabe

Instructions

1. Prepare the azuki beans
   Drain the soaked azuki beans and place in a large pot with 8 cups of fresh water. Bring to a boil, then reduce heat and simmer for 5 minutes. Drain the beans, discarding the water (this helps reduce bitterness).
2. Cook the beans
   Return the beans to the pot with 8 cups of fresh water and the kombu piece. Bring to a boil, then reduce heat to low. Simmer uncovered for about 1 hour, or until beans are very tender, adding more water if needed. Remove and discard the kombu once beans are soft.
3. Create the anko base
   Add sugar, salt, and mirin to the pot. Stir well and continue to simmer for 15 minutes, allowing the mixture to thicken slightly. The consistency should be like a thick soup, not a paste.
4. Add sweet potatoes
   Add the sweet potato chunks to the pot and cook for about 15 minutes until they are tender but not falling apart. Stir occasionally to prevent sticking.
5. Prepare the mochi and dango
   While the sweet potatoes are cooking, prepare the shiratama dango according to package instructions (usually by boiling for 1-2 minutes until they float). Drain and set aside. Grill or toast the mochi pieces until they puff up slightly.
6. Combine all ingredients
   Add the prepared shiratama dango and toasted sesame seeds to the pot. Stir gently to combine all ingredients. Simmer for another 5 minutes to let the flavors meld together.
7. Serve
   Transfer the hot anko nabe to a large serving bowl or individual bowls. Top each serving with a piece of mochi, allowing it to soften in the hot soup. Sprinkle with kinako and additional toasted sesame seeds as garnish.