Dorayaki

Rinse the Adzuki beans thoroughly. Place the Adzuki beans in a large pot with plenty of cold water, bring to a boil, then drain immediately. This initial blanching helps remove bitterness.

Return the blanched Adzuki beans to the pot with fresh water (about three times the volume of beans). Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the Adzuki beans are very tender and easily mashable.

Drain most of the cooking water from the Adzuki beans, leaving just enough to barely cover them. Add 150 grams of Granulated sugar (for anko) and the Salt. Continue to cook over medium-low heat, stirring constantly, until the Granulated sugar dissolves and the mixture thickens into a paste. Mash some of the Adzuki beans with a spoon or potato masher for a smoother consistency, leaving some whole for texture. Remove from heat and let the anko cool completely.