Easy Homemade Taiyaki Recipe (How to Use Taiyaki Pan At Home)

By Sudachi · 45 min

Ingredients

Instructions

1. Sift the cornstarch, cake flour, baking soda and baking powder into a bowl and mix.
2. In a second bowl, whisk the brown sugar and egg until combined. Add the honey, salt, vanilla, oil and mix well. Then whisk in the milk until smooth.
3. Make a well in the dry ingredients. Add the wet mixture in three parts, whisking gently after each addition until smooth.
4. Cover and refrigerate the batter for 30 minutes.
5. Divide the red bean paste into about 40 g pieces, roll each into a cylinder, cover and refrigerate.
6. After the 30 minutes, grease both sides of the taiyaki pan with a thin film of oil, spreading it into the moulds with kitchen paper. Heat one side on low to medium-low for a few minutes.
7. Once hot, add 1 tbsp batter to each heated mould and spread it with the back of a spoon, going over the edges so the shape holds when flipped.
8. When the batter has set enough not to run, flip the pan so the empty side is on the heat. Add 1 tbsp batter to each mould and spread evenly.
9. Place an anko cylinder in the centre of each taiyaki, then drizzle another tbsp of batter over the filling to seal it.
10. Close the pan and cook for 1½ to 2 minutes per side. Times vary by stove, so watch it and flip when you smell a sweet, baked aroma.
11. Remove the taiyaki from the mould and repeat until all batter and anko are used.
12. Optionally, trim the edges with kitchen scissors to tidy the shape.

Summarized from Sudachi's video. Watch it for the details.

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