How to make Anpan from Soreike! Anpanman |

Name: Anpan

Inspired by: Soreike! Anpanman

Secret Ingredient: Azuki (red bean) paste

"I see! Anpan-man, is it?" - Uncle Jam

Chef's Note

Anpan is a type of Japanese sweet roll. You can choose to buy the azuki (red bean) paste filling or make your own as below.


Making the Azuki Paste

You will need:

  • 1 cup azuki beans
  • 1 cup white sugar
  • 1 tsp salt
  • Water (enough to cover the beans)


  1. Pour azuki beans into a pot, and fill with enough water to cover.
  2. Allow beans to soak overnight (at least six hours).
  3. Pour out the water and rinse the beans a few times.
  4. Pour clean water into the bowl to cover the beans (about 1 or 2 inches above).
  5. Bring to a boil at high heat.
  6. Turn off the heat and cover. Let stand 5 minutes.
  7. Drain beans and put back in pot with fresh water, again covering the beans.
  8. Bring to a second boil, then simmer on medium heat until softened (about 1 hour).
  9. Pick up a bean with a slotted spoon, and gently cool it off with cold water. Then, squeeze it between your fingers - does it easily crush? If so, the beans are done!
  10. Add the sugar gradually, while stirring.
  11. Drain most of the liquid, then turn the heat back to high and stir until consistency is more like a paste.
  12. Mix in salt, then turn off heat.
  13. Pour paste in a container, like a bread pan. Cover with plastic wrap or seal whole pan in a large Ziplock bag.
  14. Keep in fridge until ready to use. Can be stored in the freezer for 2-3 weeks, but requires sufficient time to thaw (at least 30 minutes).

Making the Anpan

You will need:

  • 1 cup flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 egg
  • 4 tablespoons warm water
  • 2 tablespoons milk
  • 1 tablespoon melted butter
  • 1 cup azuki paste
  • Black sesame seeds, for sprinkling (optional)
  • Egg wash or olive oil, for brushing (optional)


  1. Proof the yeast: add yeast to warm water and a little sugar. Wait until nice bubbles form.
  2. In a separate bowl, combine melted butter, milk, and beaten egg. Add to proofed yeast.
  3. In another bowl, combine flour, remaining sugar, and salt. Combine with wet ingredients.
  4. Knead until dough is smooth and elastic (about 5 minutes by electric mixer).
  5. Cover and and let rise in a warm place until doubled (about 1 hour).
  6. Divide the dough into about 8 balls, then cover again and let rise briefly to regain good shape (about 15 minutes).
  7. Preheat oven to 375 degrees (F).
  8. Roll azuki paste into a ball. Then, flatten a ball of dough, place the azuki paste in the center, and wrap the dough around it to seal.
  9. Flatten slightly, to doughnut height. Flip so the sealed side is on the bottom, then press your finger in the center (not all the way through!) to make a slight dent.
  10. Optional: sprinkle black sesame seeds in the center.
  11. Bake until golden brown (about 15 minutes).
  12. Remove from oven. Optional: brush olive oil or egg wash on top.

More Pictures

How to make Anpan from Soreike! Anpanman |

How to make Anpan from Soreike! Anpanman |