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1
Drain the soaked azuki beans and place in a saucepan covered generously with cold water. Bring to the boil, drain, and refresh. Return to the pan with fresh water, bring to a simmer, and cook until the beans are completely tender and yield without resistance when pressed between finger and thumb — 60 to 90 minutes, topping up water as needed.
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2
Drain the cooked beans, reserving a little of their liquor. Return to the pan with the caster sugar — equal weight to the cooked beans. Cook over medium heat, stirring constantly, until the mixture thickens to a paste that holds its shape when a spoon drawn through it leaves a clear channel that closes slowly. This is the step on which the dish lives or dies: insufficient cooking leaves the anko wet and structurally loose; overcooking produces bitterness and a gummy set. The finished paste should be deeply sweet, earthy, and never merely beany.
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3
Transfer the tsubuan to a tray, press a sheet of cling film directly onto the surface, and leave to cool completely. The cooled paste will firm further; it should hold a dome when scooped.
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4
Whisk together the eggs, caster sugar, honey, and mirin until the sugar is fully dissolved and the mixture is pale and slightly thickened. Sift in the flour and bicarbonate of soda and stir to a smooth batter. Add the water and stir until the batter falls from the spoon in a slow, even ribbon.
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5
Heat a non-stick pan over medium-low heat. Lightly oil and wipe out any excess with a folded cloth. Pour a small ladleful of batter to form a round of approximately 9 cm. Cook until bubbles break across the entire surface and the edges are set — the upper face should appear just dry. The colour on the underside must be pale gold only; deep browning at this stage is a mistake and will produce a tough exterior.
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6
Flip the pancake and cook for a further 30 seconds until the second side is pale gold and the pancake is just firm to a light touch. Transfer to a clean cloth, cover to prevent drying, and repeat with the remaining batter. All pancakes should be uniform in diameter and colour.
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7
Lay half the pancakes flat-side up. Place a generous dome of tsubuan at the centre of each — the filling should be prominent and, once sandwiched, visible beyond the pancake edge. Restraint in filling is a quality deficit. Press a second pancake flat-side down onto the anko. Wrap each assembled dorayaki loosely in cling film and rest for a minimum of 30 minutes. The moisture from the anko softens the pancake edges to the correct, yielding texture — eating immediately is the common error that denies the dish its character.