Wash the red beans with water and drain once with hot water. Boil until soft, then rinse off any scum with water. Drain the water, then add the sugar and simmer.
Chop up the chestnuts and add to a small amount of the mixture from Step 1.
Heat the walnuts in the microwave at 500 W for about 1:30. Chop.
Mix together the gyuuhi (sweet rice cake) ingredients. Cook in the microwave at 1000 W for 1:30, then mix well.
Add the walnuts and mix.
Smooth the surface and let cool.
Mix together the dorayaki batter (eggs, sugar, salt, honey, mirin, baking soda mixed with water, flour), let rest for 30 minutes, then cook.
On a scale of 3-9, heat the frying pan between 3 and 5. Using a non-stick pan (no oil), fry the batter until holes start to break on the surface. Do a test run with the first.
Here's a tip for flipping them over. Slip the dorayaki onto the spatula, lightly support it with chopsticks, and flip over.
Wipe the pan down with a paper towel between each dorayaki. Cover the cooked dorayaki with a damp towel.
Sandwich the anko and gyuhii in the dorayaki.
Story Behind this Recipe
I wanted to eat some dorayaki. I consulted various recipes and created a subtly sweet version of my own.
The amount of sugar for the anko paste is not that sweet. If you want it to be a regular sweetness, increase the sugar to at least 600 g. This recipe makes a lot of anko. If you can't store it, make about 1/4 of the recipe. Wrap each one with plastic wrap and store in the refrigerator. The chestnut syrup needs to be refrigerated.