Taiyaki

Name: Taiyaki
Total time: 20 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup cake flour; 1 tsp baking powder; 1 tsp baking soda; 1 large egg; 3/4 cup milk; 3 tbsp sugar; 1 cup anko (sweet red bean paste); neutral oil; a cast-iron taiyaki pan

A fish-shaped cake typically filled with red bean paste, custard, or chocolate.

20 minutes

Serves 8

Snack/Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
In a bowl, whisk the egg and sugar until pale. Stir in the milk.

2
Sift the cake flour, baking powder, and baking soda into the wet ingredients. Whisk until smooth, being careful not to overmix. Transfer to a spouted pouring cup.
3
Heat both sides of the taiyaki pan over a gas burner on medium heat. Brush both fish molds generously with neutral oil.
4
Pour the batter into one side of the mold, filling it about halfway.
5
Immediately place a thick, 2-tablespoon log of sweet red bean paste squarely in the center of the batter. Pour a little more batter directly over the filling to cover it.
6
Close the pan tightly and flip it immediately. Cook for 2-3 minutes per side, flipping frequently, until the fish are deeply golden brown and crispy. Let steam escape for a minute before serving.

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