Taiyaki with Anko

Instructions

1. 1

   If making anko from scratch, rinse 1 cup dried adzuki beans and place them in a medium saucepan. Cover with water, bring to a boil, then drain to remove bitterness. Add fresh water to cover the beans by 2 inches, bring to a boil again, then reduce heat and simmer for 45 to 60 minutes until beans are very soft and easily mashed between fingers.

2. 2

   Drain the cooked adzuki beans, reserving a small amount of liquid. Return beans to the saucepan over medium-low heat, add 3/4 cup sugar and 1/4 teaspoon salt, and stir constantly for 10 to 15 minutes, mashing the beans partially until the mixture thickens into a paste. Remove from heat and let the anko cool completely before using.

3. 3

   In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons sugar, and 1/4 teaspoon salt until combined.

4. 4

   In a separate bowl, whisk together 1 egg, 3/4 cup milk, 1 tablespoon oil, and 1/2 teaspoon vanilla extract until smooth.

5. 5

   Pour the wet ingredients into the dry ingredients and whisk gently until just combined with no large lumps remaining. Do not overmix. Let the batter rest for 5 minutes.

6. 6

   Heat a taiyaki pan over medium heat. Brush both sides of the molds generously with neutral oil using a pastry brush or paper towel.

7. 7

   Pour enough batter to fill one half of each fish mold about two-thirds full, approximately 3 to 4 tablespoons per mold.