Taiyaki
Complexity: easily
Servings: 6
Calories 144, total fat 2 G., saturated fats 1 G., proteins 5 G., carbohydrates 28 G., fiber 1 G., cholesterol 33 mg, sodium 202 mg, sugar 5 G.
Taiyaki are Japanese fish-shaped cookies with filling. They are cooked in a special pan on the stove. These pastries date back to the Edo period, when vendors began shaping ordinary round cookies into the shape of sea bream, a prized fish in Japan. Taiyaki (literally meaning "fried sea bream") quickly gained popularity, and today they can be found at markets, snack bars, and street festivals. Soft on the inside, they can be either soft or crispy on the outside. The fish made with this recipe are crispy-soft. Taiyaki are traditionally filled with sweet anko bean paste, but other fillings include Nutella, custard, matcha cream, chocolate, jam, ham, and cheese. Taiyaki fish can vary in size and shape, so you may need to experiment with the amount of dough and filling the first time you make them.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 0.5 tsp of soda
- Table salt
- 0.5 cups of milk
- 1 large egg
- 1/3 cup heaping anko (sweet bean paste)
- Vegetable oil to grease the pans
- Special equipment: taiyaki mold (our fish are 12x7 cm.)
We recommend
Cooking the dish according to the recipe:
- Sift flour, sugar, baking powder, baking soda, and a pinch of salt together into a large bowl. Set aside.
- In a medium bowl, combine the milk, egg, and 1/3 cup water. Slowly pour the egg mixture into the flour mixture and mix. Knead the dough until smooth (but do not over-beat), then cover the bowl and refrigerate for about 1 hour.
- Heat a covered taiyaki pan over low heat. Meanwhile, divide the anko into 6 portions and arrange them on a plate. Form each portion into a cylinder approximately 5 cm long and 1.5 cm wide, tapering each portion slightly at one end.
- Uncover the pan and lightly grease the tops and bottoms of the muffin tins with oil. Ladle or pour enough batter from a measuring cup to fill the bottom two muffin tins about halfway (about 2 tablespoons each).
- Place one anko portion in the center of each bottom mold, with the pointed end facing the tail. Coat the bean paste with another 1-2 tablespoons of batter. Close the pan and immediately flip it over the burner. Cook until golden brown on the bottom, 3-4 minutes.
- Flip the pan again and cook until golden brown and the batter is cooked through, another 2-3 minutes. Using tongs or chopsticks, carefully transfer the taiyaki to the wire rack. Repeat with the remaining batter and anko, lightly greasing the pans between batches. Let cool slightly before serving.
- Note
You can find both smooth and chunky anko paste. Use whichever you prefer. Try not to overfill the molds, but don't worry if some batter leaks out. You can trim or break off the excess when the taiyaki is done.
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