Botamochi (Kansai Style)

Rinse Azuki beans thoroughly and place them in a large pot. Add enough water to cover the beans by at least 5 cm, bring to a boil, then drain immediately. This removes bitterness.

Return the Azuki beans to the pot with 1000g of Water for beans. Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the beans are very soft and can be easily crushed between your fingers. Add more water if needed to keep beans submerged.

Once soft, drain the Azuki beans, reserving a small amount of the cooking liquid. Mash the beans with a potato masher or back of a spoon to your desired consistency (some prefer smooth, others chunky).