(musical intro) Hi. I'm am the host of this show; Cooking with Dog Okay, Lets start cooking! Add the washed red bean and enough water in a pot and bring to a boil at high heat. Simmer for 5 minutes at low heat. Drain the red beans and discard cooking water. Put the red beans back to the pot and add enough water Bring to a boil again. Simmer for 5 minutes and discard cooking water. This time add 3 cups of water and bring to a boil again, Simmer for 30 minutes at low heat When all the red beans get soft, transfer about half of the beans into a bowl by using a mesh strainer. add sugar to the rest of the red bean soup If cooking water gets less and the beans appear above the surface, and extra water to soak the beans. Thoroughly skim the scum during the simmering process. add a bit of salt. Simmer until the red bean soup becomes a little thick now lets make red bean paste for tofu dango add previously cooked red beans in another pot. add sugar. boil down the red bean mixture at medium heat stir continuously with a wooden spatula to avoid scorching. Add a bit of salt Drop the red bean mixture to check the thickness. this is enough, since it becomes firm when cold. here are tofu dango balls Please watch our previous video: Cooking skewered tofu dango, to learn how to make them. put red bean paste on the skewered tofu dango Now, here is the last part of making zenzai Pour hot zenzai into a cup and add three dango balls. Garnish the dango with powdered green tea Zenzai, red bean soup, is popular especially in winter. And anko, red bean paste is used in many Japanese sweets. It may be difficult to find some of the ingredients but i hope you try it yourself. Good luck in the kitchen!