Imagawayaki

Name: Imagawayaki
Ingredients: 2 cups All-Purpose Flour; 1 cup Bread Flour; 1 cup Granulated Sugar; 1/4 tsp Salt; 1 tsp Instant Dry Yeast; 1 cup Warm Water; 1/4 cup Unsalted Butter; 1 cup Red Bean Paste; 1/2 cup Scallops; 1 tsp Sesame Seeds

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesdessertsweetjapaneseStylebreadseafoodimagawayaki

Nutrition (per serving)

950Calories

100 gProtein

140 gCarbs

50 gFat

100 gSugar

1200 mgSalt

Ingredients

2 cups All-Purpose Flour
1 cup Bread Flour
1 cup Granulated Sugar
1/4 tsp Salt
1 tsp Instant Dry Yeast
1 cup Warm Water
1/4 cup Unsalted Butter
1 cup Red Bean Paste
1/2 cup Scallops
1 tsp Sesame Seeds

Method

In a large mixing bowl, combine all-purpose flour, bread flour, granulated sugar, and salt, then stir in instant dry yeast, then gradually add in warm water while stirring with a wooden spoon until a dough forms, about 10 minutes.
Knead the dough on a floured surface for 10 minutes until smooth and elastic, then place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, until doubled in size.
Preheat the oven to 375°F, then punch down the dough and divide into 8 equal pieces, then roll each piece into a ball and flatten slightly into a disk shape, about 1/4 inch thick.
Place a spoonful of red bean paste in the center of each disk, then top with a few pieces of scallop, then fold the dough over the filling to form a triangle or square shape, pressing the edges together to seal.
Brush the tops with unsalted butter, then bake for 15-20 minutes, until golden brown, then allow to cool on a wire rack for 10 minutes before serving.
To make the red bean paste, cook azuki beans in water until tender, then mash and mix with sugar and salt, then cook over low heat, stirring constantly, until the mixture thickens, about 10 minutes.
For a crispy crust, bake the imagawayaki for an additional 5 minutes, then brush with egg wash and sprinkle with sesame seeds, then serve immediately and enjoy.
To add flavor, mix in some grated ginger or cinnamon into the dough before kneading, then knead until well combined.
To make the scallop filling, sauté the scallops in butter until cooked through, then season with salt and pepper to taste, then set aside to cool before using.
To serve, serve the imagawayaki warm, garnished with a sprinkle of sesame seeds and a drizzle of kuromitsu syrup, if desired.