Taiyaki (Fish-Shaped Pastry with Red Bean Paste)

Red bean filling

• 200 g Adzuki beans
• 80 g Caster sugar
• 1.2 liters Water

Batter and cooking

• 40 g Unsalted butter
• 200 g Plain flour
• 2 tsp Baking powder
• 30 g Caster sugar
• 1 Egg
• 260 ml Whole milk
• 1 tsp Vanilla extract

1. Put the adzuki beans in a saucepan with the water and bring to the boil. Boil for 5 minutes, then drain and return the beans to the pan with fresh water to cover. Simmer for 35 to 45 minutes until the beans are very tender, topping up with water as needed.
2. Drain the beans well, return them to the pan, then add the caster sugar for the filling. Cook over a low heat for 5 to 8 minutes, stirring, until thick and jammy and the spoon leaves a trail. Tip into a bowl and cool until just warm so it is easy to portion.
3. Melt the unsalted butter and set aside to cool slightly. In a mixing bowl, whisk together the plain flour, baking powder and caster sugar for the batter. In a jug, whisk the egg with the whole milk and vanilla extract, then whisk into the dry ingredients until smooth and pourable.
4. Whisk the melted butter into the batter, then rest the batter for 10 minutes so it cooks up tender. While it rests, warm your taiyaki mould or a heavy frying pan over a medium heat. If using a frying pan, you will make small filled pancakes rather than fish shapes.
5. Heat the taiyaki mould over a medium-low heat, then add a little batter to fill each fish cavity about one-third full. Spoon a line of the red bean filling down the centre, leaving a small border, then top with more batter to cover. Close the mould and cook for 2 to 3 minutes per side until golden with crisp edges and a tender centre.
6. Transfer the taiyaki to a plate and repeat with the remaining batter and filling. Serve warm for the best texture. If needed, keep cooked taiyaki warm in a low oven at 120°C (250°F) while you finish the batch.

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