Taiyaki

Ingredients

Instructions

1. 1

   Preheat a taiyaki pan over medium-low heat on both sides for 1-2 minutes. In a small bowl, whisk together the flour, baking powder, and sugar so the leavening is evenly distributed.

2. 2

   In a second bowl, whisk the egg, milk, and oil until smooth. Add the dry ingredients and whisk just until no dry streaks remain; a few tiny lumps are fine. Overmixing can make the cakes tough.

3. 3

   Lightly brush the hot taiyaki mould with oil, including the edges and tail details, to prevent sticking. Fill each fish cavity about halfway with batter, spreading quickly so the head and tail are covered.

4. 4

   Place about 30 g of sweet red bean paste in the centre of each fish, keeping it away from the edges so the batter can seal. Spoon a little more batter over the top to cover the filling.

5. 5

   Close the mould firmly and cook for about 2 minutes on the first side. Flip and cook 2-3 minutes on the other side until both sides are golden brown and the cakes feel set. If batter leaks out, that is normal; trim it off after cooking.

6. 6

   Open the mould carefully and check that the taiyaki release cleanly and are evenly browned, especially around the thicker centre. Cook the remaining batter and filling the same way to make 4 small taiyaki total.

7. 7

   Let the taiyaki rest for 1 minute so the filling is not scorching hot, then serve warm. The crust should be lightly crisp outside and tender inside.

Nutrition per serving

Notes

• •If you do not have a taiyaki pan, use a stovetop waffle mould or sandwich the batter and filling in a non-stick pan as small pancakes, though the shape will differ.
• •Medium-low heat is best; high heat browns the outside before the centre cooks through.
• •For a crispier shell, leave the cooked taiyaki on a rack for 1-2 minutes instead of stacking them.
• •Classic taiyaki is often served plain with anko, but it also pairs well with green tea.

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