Fish-shaped filled cakes (Taiyaki)

1. Rinse the adzuki beans, bring to the boil in 600 ml water, drain after 5 minutes, then cover with 300 ml fresh water and simmer for 60-80 minutes until soft, topping up with water as needed.

2. Add the sugar and salt and cook on low heat, stirring, into a thick, glossy, spreadable paste; cool completely.

3. Mix the flour with the baking powder and sugar, add the milk whisked with the egg and stir into a lump-free batter slightly thicker than pancake batter; rest for 30 minutes.

4. Heat both sides of the taiyaki mould and brush thinly with oil.

5. Half-fill the moulds on one side with batter, put 1 tablespoon of anko in the middle and cover thinly with batter; close the mould and cook for 2-3 minutes per side, turning, until golden brown.

6. Take out, trim the overflowing batter from the edges with scissors, cool briefly on a rack and serve while still warm.

Tip: Taiyaki is a favourite at Japanese fairs and street stalls, named after the shape of the red sea bream (tai). If you don't have a fish-shaped mould, a waffle iron or aebleskiver pan works too – the taste is the same.