Description
This anko rarely stays confined to dorayaki in my kitchen. Once it’s made, it tends to wander.
- Toast or Sourdough – Warm slightly and spread thick, finished with flaky salt or vegan butter
- Oatmeal or Cream of Rice – Swirled in while hot for a deeply comforting bowl
- Rice Cakes or Mochi – A simple, traditional pairing
- Stuffed Pastries – Spoon into puff pastry, phyllo, or brioche-style vegan dough
- Swirled into Yogurt – Especially good with plain coconut or soy yogurt
- Layered Desserts – Use as a component in trifles, parfaits, or layered jars
- With Fruit – Especially pears, apples, persimmons, or citrus segments
- Straight from the Spoon – Warm or cold, standing at the counter (no rules)
Ingredients
Scale
Part I: Slow-Simmered Chunky Anko (Tsubuan) with Agar
- 1 cup dried adzuki beans
- 3–4 cups water (for simmering)
- ¾ cup organic cane sugar (adjust to taste)
- Pinch of fine sea salt
- ½ tsp agar powder (kanten)
- ¼ cup water (for dissolving agar)
Part II: Vegan Dorayaki Pancakes
- 1 cup all-purpose flour
- 2 tbsp organic cane sugar
- 1 tsp baking powder
- ⅛ tsp fine sea salt
- ¾ cup plant milk (soy or oat preferred)
- 1 tbsp neutral oil
- 1 tbsp maple syrup or agave
- 1 tsp vanilla extract
- (Optional) 1 tsp mirin or rice syrup for subtle elasticity
Instructions
Slow-Simmered Chunky Anko (Tsubuan) with Agar
- Rinse beans thoroughly. Soak overnight or at least 6 hours if time allows. This step isn’t about speed — it’s about even softness and respect for the beans.
- Drain beans and place in a pot with fresh water. Bring to a boil for 5 minutes, then drain completely. This releases bitterness before the long simmer begins.
- Return beans to the pot with 3–4 cups fresh water. Bring to a boil, then reduce immediately to a low, steady simmer. Simmer uncovered for 60–90 minutes, stirring occasionally and adding hot water as needed to keep beans just submerged.
- Beans are ready when they crush easily between your fingers and skins are tender but intact. Do not rush this — the beans decide.
- Lower the heat. Add sugar in 2–3 additions, stirring gently and allowing each addition to dissolve fully before adding the next. This keeps skins supple and preserves the chunky texture. Simmer another 15–20 minutes, until naturally thickened. Finish with a pinch of salt.
- In a small saucepan, whisk ½ tsp agar powder into ¼ cup water. Bring to a gentle boil, whisking constantly, and simmer 1–2 minutes until fully dissolved. Agar must boil to activate.
- Lower heat under the beans. Slowly pour in the dissolved agar, stirring gently. Simmer 2–3 minutes, just to integrate. Remove from heat.
- The anko will set as it cools.
Method
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In a separate bowl, whisk plant milk, oil, maple syrup, vanilla, and mirin (if using).
- Gently combine wet and dry ingredients. Do not overmix. Batter should be smooth and slightly thick.
- Rest batter 10–15 minutes — this matters for tenderness.
- Heat a nonstick pan over low–medium heat. Lightly oil, then wipe excess away.
- Pour about 2 tbsp batter per pancake. Cook until bubbles form and the surface looks matte.
- Flip gently; cook second side just until set.
- Transfer to a towel and keep covered while cooking remaining pancakes.
- Dorayaki should stay pale golden — never browned.
Assembly
- Place 1–1½ tbsp anko on the flat side of one pancake.
- Top with a second pancake, flat side down.
- Gently press the edges. Do not overfill.
Storage
Anko: refrigerate 5–7 days or freeze up to 3 months
Pancakes: store covered at room temp for a day or refrigerate and rewarm gently
Notes
Texture
This is tsubuan:
- Some beans whole
- Some softened into the base
- Cohesive, glossy, spoonable — never stiff
- Agar (kanten) gives structure without heaviness — use a light hand.
- Keep heat lower than you think you need. Patience beats force every time.
- This is not a multitasking recipe. Stay nearby. Stir with intention.
- Perfect winter cooking — when slowing down is the nourishment.
- If the anko feels loose when hot, don’t panic. Agar sets as it cools.
- Best enjoyed quietly, with warm tea, and no agenda.