Taiyaki with Anko

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup whole milk
• 1 tablespoon neutral oil (such as vegetable or canola oil), plus more for greasing
• 1/2 teaspoon vanilla extract
• 1 cup store-bought or homemade anko (sweet red bean paste)
• 1 cup dried adzuki beans (if making anko from scratch)
• 3/4 cup granulated sugar (if making anko from scratch)
• 1/4 teaspoon salt (if making anko from scratch)

Instructions

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. 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. 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. In a separate bowl, whisk together 1 egg, 3/4 cup milk, 1 tablespoon oil, and 1/2 teaspoon vanilla extract until smooth.
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. 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. Pour enough batter to fill one half of each fish mold about two-thirds full, approximately 3 to 4 tablespoons per mold.
8. Place 2 tablespoons of anko in the center of each filled mold, being careful not to let the filling touch the edges.
9. Pour a thin layer of batter over the top of the anko filling in each mold to seal it, approximately 1 to 2 tablespoons.
10. Close the taiyaki pan, flip it immediately, and cook over medium heat for 2 to 3 minutes per side until the outside is golden brown and the batter is fully cooked through.
11. Open the pan carefully, remove the taiyaki using a spatula or tongs, and place on a wire rack. Repeat with remaining batter and anko to make 8 taiyaki total.
12. Serve the taiyaki warm on their own or with a dusting of powdered sugar. Leftovers can be stored in an airtight container and reheated in a toaster oven for 3 to 4 minutes to restore crispiness.