Taiyaki

Ingredients

• 150 gBeans, adzuki, mature seeds, raw
• 500 gBeverages, water, tap, drinking not counted – removed
• 700 gBeverages, water, tap, drinking
• 130 gSugars, granulated
• 1 gSalt, table
• 200 gWheat flour, white, all-purpose, unenriched
• 6 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 30 gSugars, granulated
• 50 gEgg, whole, raw, fresh
• 220 gMilk, whole, 3.25% milkfat, with added vitamin D
• 20 gOil, canola editorial addition

Method

1. Rinse the adzuki beans, cover with 500 g water, bring to the boil and boil for 5 minutes; drain off the water.
2. Cover the beans with 700 g fresh water and simmer covered for 60 minutes, until they crush easily between the fingers.
3. Meanwhile sift the flour with the baking powder and 30 g sugar. Whisk the egg with 220 g milk, stir into the flour to a smooth thin batter and leave to rest until baking.
4. Add 130 g sugar and the salt to the beans and reduce uncovered for 25 minutes, stirring often, until a spoon leaves a trail on the bottom of the pot.
5. Spread the paste (about 400 g) on a plate, cool for 20 minutes and divide into 8 portions of 50 g.
6. Heat the taiyaki pan over medium heat and brush both halves with 5 g oil. Pour about 30 g batter into each fish, place 50 g paste in the centre and cover with another 30 g batter. Close the pan and bake for 3 minutes per side until golden. Repeat in 4 batches of 2 pieces.
7. Rest the fish on a rack for 2 minutes and serve warm.