Homemade Taiyaki Recipe - Japanese Fish Shaped Pastry

By No Recipes · 60 min

Ingredients

Instructions

1. Roll a paper towel into a tight ball and soak it in the 2 teaspoons of vegetable oil.
2. Sift together the 75 g cake flour, 25 g shiratamako, 1/4 teaspoon baking powder and 1/4 teaspoon baking soda over a bowl.
3. Microwave the 1/2 cup milk, 2 tablespoons butter, 1 tablespoon honey and 1/2 teaspoon vanilla at 600 watts for 50 seconds, then whisk until the butter has fully melted.
4. Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free.
5. Heat both sides of the taiyaki pan to about 140°C (285°F) on the lowest stove setting.
6. Lightly grease the mold with the oiled paper towel, leaving no oil pooling on the surface.
7. Add 1 tablespoon of batter to each side of the mold, then brush it up into the tail and sides.
8. Once set, turn the top half of the mold over the flame.
9. Add another 1 tablespoon of batter to each side and spread it as before.
10. Place about 1 heaping tablespoon of the 120 g anko down the center and press it flat.
11. Pour over a generous tablespoon of batter and brush it out to the edges.
12. Close and lock the lid, flip the pan immediately, and cook 2 minutes. Flip again and cook 2 minutes more.
13. Open and check the colour. If still pale, keep cooking until golden and crisp. If it sticks, warm the sticking side over the flame and loosen with a skewer or toothpick.

Summarized from No Recipes's video. Watch it for the details.

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