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1
Cook the adzuki beans.
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2
Rinse the beans carefully.
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3
Put in a pot with 4 times their volume in water and bring to a boil.
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4
When it comes to a boil, drain the beans into a colander or sieve, return to the pot with fresh water, and bring to a boil again.
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5
When it comes to a boil, turn the heat down to low and simmer until the beans are soft enough to mash with your hands.
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6
If the water boils down too much, add more.
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7
Combine the sugar and light brown sugar, and add to the beans in 3 batches.
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8
Add the salt and continue simmering.
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9
If you want to enjoy zenzai (sweetened adzuki bean soup) too, take a portion out at this point.
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10
When the beans have thickened, stir with a wooden spatula as you simmer to make firm anko.
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11
Make the taiyaki batter.
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12
Combine the cake flour, sugar and baking powder in a bowl.
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13
Add water little by little to form a paste.
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14
Add an egg and beat well.
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15
Mix in vegetable oil.
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16
Pour the batter into a preheated hot sandwich maker.
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17
Be careful not to overfill.
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18
Spread out the anko as flat as possible over the batter.
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19
Pour more batter over the anko, and close the lid of the sandwich maker.
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20
Cook for 10 minutes, and they're done.
