Dorayaki with Homemade Tsubuan

Method

1. Rinse the beans, put them in a 16 cm pot and cover with water by 3 cm. Bring to the boil on high heat, boil for 5 min, then tip into a sieve, discard the water and rinse. This first boil removes the beans' astringency.

   Add in this stepDried adzuki beans 80 g

   high heat

2. Return the beans to the pot, cover with fresh water by 3 cm, bring to the boil on high heat, then turn down to low heat and simmer gently for 55 min. Top up with water as needed so the beans stay covered. They are done when one crushes easily between your fingers.

   high heat→low heat

3. Pour off the water until it is just level with the beans. Add the sugar in two lots, plus the salt, and cook on medium-low heat for 12 min, scraping the bottom with a spatula. When a line drawn across the bottom stays open for 2–3 seconds, turn off the heat; it thickens more as it cools, so stop while it is still a little loose. Spread on a wide tray, press cling film onto the surface and leave to cool.

   Add in this stepSugar (for the bean paste) 70 gSalt (for the bean paste) 1 pinch

   medium-low heat

4. While the paste cools, make the batter. Whisk the eggs, sugar, honey, mirin and soy sauce for 2 min until the sugar dissolves and the mixture is foamy. The soy sauce isn't for saltiness; it adds a toasty aroma and deeper browning.

   Add in this stepEggs 2Sugar (for the batter) 70 gHoney 1 tbspMirin 1 tspSoy sauce ½ tsp

5. Sift in the flour and baking powder and mix only until no dry flour remains, then cover and rest at room temperature for 30 min.

   Add in this stepCake flour 110 gBaking powder 1 tsp

6. Whisk in the water a tablespoon at a time until the batter falls in a slow ribbon, like thick yoghurt.

   Add in this stepWater 2 tbsp

7. Heat a non-stick pan on medium-low for 2 minutes, wipe with a little oil and then wipe almost all of it off. Turn down to low heat, pour 2 tablespoons of batter from 10 cm high onto one spot to make a 9 cm circle, and cook in 4 batches. After 2 min, when the bubbles have popped and the edges look dry, flip and cook for 30 sec. Keep the cooked pancakes under a damp cloth.

   Add in this stepNeutral oil (for greasing the pan) ½ tsp

   low heat

8. Sandwich a generous mound of the cooled bean paste between matched pairs, domed in the centre, and press the edges together. Wrap each in cling film and leave for 10 min so the pancake and filling meld and turn extra moist.