Japanese Red Bean Buns
If you've got dried azuki red beans and active dry yeast, you're most of the way to this vegetarian: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make the filling first: rinse the azuki beans, cover them generously with water, bring to a boil, drain, then cover with fresh water and simmer for about 60 to 90 minutes until very soft, adding water as needed.
- Drain the cooked beans, return them to the pot, and stir in the sugar, starch syrup, and salt, then mash and cook over low heat for 10 to 15 minutes, stirring constantly, until you have a thick paste; let it cool and divide into 8 portions.
- For the dough, stir the yeast and a pinch of the dough sugar into the lukewarm water and let it stand for 5 to 10 minutes until foamy.
- In a large bowl, combine the flour and remaining sugar, add the yeast mixture and oil, then mix and knead for 8 to 10 minutes until you have a smooth, elastic dough; cover and let it rise in a warm place for about 1 hour until doubled.
- Punch down the dough, divide it into 8 equal pieces, and flatten each into a small round; place a portion of red bean paste in the center, then gather and pinch the edges together to seal completely and roll into a smooth ball seam-side down.
- Arrange the buns on squares of parchment, cover loosely, and let them proof for 30 to 40 minutes until puffy.
- Steam the buns over rapidly boiling water for 12 to 15 minutes until risen and set, then turn off the heat and wait 2 minutes before lifting the lid so they do not collapse; serve warm.
You'll use: Large pot · Saucepan · Steamer
Ingredient substitutions
- Honey
- maple syrup · agave
Tips & common questions
How long does Japanese Red Bean Buns take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of honey?
Try maple syrup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Japanese Red Bean Buns vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Japanese Red Bean Buns is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Anpan 001.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.