Crispy Taiyaki Recipes

TAIYAKI

Steps:

• Put the flour, sugar, baking powder, baking soda and a pinch of salt in a fine-mesh sieve set over a large bowl. Sift the ingredients into the bowl and set aside.
• Whisk together the milk, egg and 1/3 cup water in a medium bowl. Slowly pour the egg mixture into the dry ingredients while whisking. Whisk just until the batter is smooth (don't overmix), then cover the bowl and let rest in the refrigerator for about 1 hour.
• When you're ready to make the taiyaki, heat a closed taiyaki pan over low heat. Meanwhile, divide the anko into 6 portions and place them on a plate. Shape each portion into a cylinder roughly 2 inches long and 2/3 inch wide, tapering each slightly at 1 end.
• Open the pan and lightly brush the molds on the top and bottom with oil. Ladle in or pour from a measuring cup enough batter to fill the 2 bottom molds about halfway (about 2 tablespoons each). Place 1 portion of anko in the center of each bottom mold, putting the tapered end toward the tail. Cover the bean paste with 1 to 2 more tablespoons of batter (see Cook's Note). Close the lid and immediately invert the pan on the burner, holding it firmly shut. Let cook until golden brown on the bottom, 3 to 4 minutes.
• Invert the pan again and cook until the bottoms of the fish are golden brown and the batter is cooked through, 2 to 3 minutes more. Using tongs or chopsticks, gently and carefully transfer the taiyaki to a wire rack. Repeat with the remaining batter and anko, lightly greasing the molds between batches. Let cool slightly before serving.

TAIYAKI (たいやき)

Steps:

• Add the dry ingredients to a bowl and mix. (25g corn starch, 125g cake flour, 1/2 tsp baking soda and 1/2 tsp baking powder.)
• In a separate bowl add 20g sugar, 1/2 tbsp honey, pinch of salt, 1 egg and a drop vanilla essence and whisk them together.
• Sift the dry ingredients into the wet mixture one third at a time, whisking between each addition.
• Pour in 150ml milk one third at a time and whisk well.
• Add 1 tsp veg oil and whisk until the batter is smooth.
• Cover the bowl and rest in the refrigerator for 30 minutes.
• Divide the anko red bean paste into 6 cylinders, approx 40g each.
• After 30 minutes have passed, grease both sides of the taiyaki pan with a thin layer of vegetable oil. Spread it around with a paper towel.
• Place one side of the mold onto the stove and turn the heat on low/medium-low. Warm up for a minute or two.
• Add 1 tbsp of batter to each side of the mold on the bottom half and spread it around using the back of a spoon. Make sure to go over edges of the taiyaki shape to stop it falling when you flip the mold.
• Once it's set (cooked enough that it doesn't run out), flip the mold so that the empty one is on the stove and repeat step 10.
• Place an anko cylinder into the centre of each taiyaki.
• Drizzle another tbsp of the batter over the top of the anko filling to act as a glue.
• Close the mold and heat for 1 1/2 to 2 minutes on each side. (This varies from stove to stove so make sure not to leave unattended, you can flip when you can smell the sweet, baked smell of taiyaki.)
• Repeat process until you have 6 taiyaki in total.
• Enjoy!