Jamie Oliver's Adzuki Beans Recipe: Sweet-Savory Paste for Dumplings and Buns

Jamie Oliver’s adzuki beans recipe transforms humble beans into a versatile sweet-savory paste that elevates dumplings, buns, and even desserts. 💛 I first discovered this technique while adapting traditional Japanese anko for modern dishes—its rich, balanced flavor bridges savory and sweet seamlessly.

The secret lies in slow cooking the beans until they break down into a velvety consistency, absorbing aromatics like ginger and soy sauce without overpowering their natural sweetness.

This recipe delivers restaurant-quality results with just five core ingredients and minimal effort. Unlike store-bought pastes, homemade anko develops deeper flavor through controlled simmering, and the texture remains smooth yet substantial—perfect for stuffing into bao buns or slathering on toast.

The process is forgiving: even if you skip soaking (though I recommend it), the beans still tenderize beautifully with patience.

By the final spoonful, you’ll have a paste that’s irresistibly versatile—sweet enough for mochi but savory enough for dumpling fillings. The aroma alone will draw everyone to the kitchen, and the taste?

A perfect harmony of caramelized beans, aromatic spices, and just the right touch of umami. Let’s make it together—this paste is the kind of ingredient that turns simple meals into showstoppers.

Use it as a filling for gyoza, a topping for rice bowls, or even a dessert spread with red bean cakes. The possibilities are endless, and the process is simpler than you’d think. Here’s how to create it step by step.

Ingredients for adzuki beans recipe jamie oliver

Five ingredients transform simple adzuki beans into restaurant-quality sweet-savory paste for dumplings and buns.

Adzuki beans are the star here—look for dried beans at specialty stores like Trader Joe's or Asian markets for the best quality. Soak them overnight if you can, but even without soaking, they'll tenderize beautifully with slow cooking. The ginger should be fresh and aromatic, not fibrous or shriveled. For soy sauce, Kikkoman or Yamasa brands add authentic depth, though any good-quality light soy works. The mirin adds that signature sweetness—skip it if you're avoiding sugar, but it's worth tracking down for authentic flavor.

No mirin? Substitute 1 tbsp honey or maple syrup for the same sweetness. Fresh ginger too spicy? Use half the amount and add 1 tsp honey to balance. Short on sesame oil? Toast regular sesame seeds and grind them into a paste with a pinch of oil. The sugar can be adjusted to taste—reduce by 1 tbsp if you prefer less sweetness. For a deeper umami kick, add 1 tsp miso paste with the soy sauce. The paste thickens as it cools, so don't worry if it seems loose while hot.

Store the paste in an airtight container in the fridge for up to 2 weeks, or freeze for up to 6 months. It thickens as it sits, so stir in a splash of water if it gets too stiff. I always make a double batch—one for immediate use and one to freeze. Perfect for stuffing bao buns, spreading on toast, or even mixing into desserts. The aroma alone makes the kitchen smell like a Tokyo bakery.

Step-by-step instructions for sweet-savory adzuki paste

This is how you transform simple beans into a velvety, aromatic paste perfect for filling dumplings or slathering on buns.

First, rinse the 1.5 cups adzuki beans thoroughly under cold water to remove any debris, then pick over to eliminate stones or shriveled beans. Soak them in plenty of cold water for at least 4 hours or overnight—this ensures they soften evenly and prevents a gummy texture later. I like to use a large bowl and cover them with about 2 inches of water to prevent floating.

Drain and rinse the soaked beans again. In a medium saucepan, combine them with the 3 cups water and bring to a boil over medium-high heat. Once boiling vigorously, reduce heat to medium-low and simmer for 45-60 minutes until the beans are fork-tender but not falling apart. You'll know they're ready when the skins start to split slightly—this is crucial for achieving that signature smooth paste texture. Drain and set aside, reserving ½ cup of the cooking liquid for later.

In the same saucepan (no need to wash it—the bean flavor clings to the bottom), add the 0.5 cup granulated sugar, 2 tbsp soy sauce, 1 tbsp mirin, and 0.5 tsp kosher salt. Stir to dissolve the sugar completely, then add the drained beans and ½ cup reserved cooking liquid. The mixture should be thick but pourable—this is your ideal consistency for blending.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Let it cook for 15-20 minutes, stirring frequently, until the liquid reduces by about ⅓ and the beans begin to break down. Here's the thing—you want the paste to thicken but still maintain some body. If it looks too dry, add 1-2 tablespoons of water to loosen it. The aroma should be rich with ginger and soy notes—this is where the magic happens.

Transfer the bean mixture to a blender or food processor. Add the 2 tbsp finely grated fresh ginger and pulse a few times to incorporate. Here's where it gets fun—blend on high until completely smooth, scraping down the sides as needed. You're aiming for a velvety texture with no visible bean chunks. If the paste is too thick, add 1-2 tablespoons of water at a time until it reaches a spreadable consistency—think of it like a thick jam but with bean body.

Taste and adjust seasoning if needed. I usually add a touch more soy sauce or salt to balance the sweetness. The paste should be sweet, savory, and subtly spicy from the ginger. Real talk: if it tastes bland now, it'll taste bland later—don't skip this step. Once perfectly seasoned, transfer the paste to a clean bowl and let it cool to room temperature.

When the paste has cooled slightly, stir in the 1 tsp toasted sesame oil. This final step elevates the flavor profile with a nutty aroma and depth. The oil should be fully incorporated, giving the paste a glossy sheen and an irresistible fragrance. Here's the moment that matters: the paste should be thick enough to hold its shape when spooned but still spreadable—like a cross between jam and hummus.

For best results, use the paste within 3-4 days when stored in an airtight container in the refrigerator. It keeps well, but the flavor peaks when fresh. This versatile paste works equally well stuffed into dumplings, slathered on steamed buns, or even stirred into grain bowls. The balance of sweet, salty, and umami makes it a crowd-pleaser every time.

Wine and beer pairings for these flavors

Japanese Sake Pairing

For a truly authentic experience, pair this adzuki paste with a dry junmai sake like Hakkaisan Junmai from Japan. The crisp acidity and subtle sweetness of the sake cut through the paste’s richness while complementing its umami depth.

I love serving it chilled—around 45°F—to enhance the refreshing contrast. The delicate floral notes in the sake also highlight the ginger’s warmth in the paste. 🍶

Light White Wine

A dry Riesling from Germany or Alsace brings out the paste’s natural sweetness without overpowering it. Look for a Kabinett-level Riesling with bright citrus notes—it mirrors the ginger’s zing while balancing the soy’s saltiness.

Serve it slightly cooler than room temperature (50-55°F) to let the wine’s acidity shine through. A glass of this wine elevates the dish from a simple spread to a sophisticated bite.

Hoppy IPA Balance

If you prefer beer, a session IPA like Allagash White offers a surprising match. The beer’s floral hops and citrusy bitterness contrast beautifully with the paste’s sweet-savory profile.

The light body of the beer ensures it doesn’t compete with the adzuki’s texture, while the hoppy finish cleanses your palate between bites. I recommend serving the IPA at 45-50°F to enhance its hop aroma without muting its flavor.

Sparkling Wine Spark

For a celebratory touch, a dry Prosecco or Spanish Cava adds effervescence that brightens the paste’s earthy notes. The bubbles create a playful contrast, making each spoonful feel lighter. Opt for a brut-style sparkling wine with green apple or pear flavors—these notes harmonize with the ginger and soy.

Serve it well-chilled (40-45°F) to keep the bubbles lively and the flavors crisp. 🥂

Tea Pairing

If alcohol isn’t your thing, a jasmine green tea or sencha offers a refreshing match. The tea’s floral and vegetal notes complement the paste’s sweetness and umami without clashing. Brew it lightly (160-170°F for 2-3 minutes) to avoid bitterness.

The tea’s subtle astringency also helps balance the richness of the paste, making it a perfect palate cleanser.

Frequently asked questions