Taiyaki - Japanese Fish-Shaped Pancake with Sweet Filling

Ingredients

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 3/4 cup (180ml) milk 3/4 cup (180ml) milk
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 cup (150g) sweet red bean paste (anko) 1/2 cup (150g) sweet red bean paste (anko)
• Optional fillings: chocolate, custard, matcha, cheese, sausage Optional fillings: chocolate, custard, matcha, cheese, sausage

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, beat the egg and then add the milk and vanilla extract. Mix well.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and free of lumps.
4. 4.
   Preheat the Taiyaki pan over medium heat and lightly grease the molds with cooking spray or melted butter.
5. 5.
   Pour a spoonful of batter into each fish-shaped mold, filling it halfway.
6. 6.
   Add a spoonful of sweet red bean paste or your desired filling on top of the batter in each mold.
7. 7.
   Cover the filling with another spoonful of batter, filling the mold completely.
8. 8.
   Cook for 2-3 minutes or until the bottom is golden brown, then carefully flip the Taiyaki using a spatula.
9. 9.
   Cook for an additional 2-3 minutes until the other side is golden brown.
10. 10.
    Remove the Taiyaki from the pan and repeat the process with the remaining batter and filling.
11. 11.
    Serve the Taiyaki warm and enjoy!

Treat your ingredients with care...

• Sweet Red Bean Paste (Anko) — If you prefer a smoother texture, you can strain the red bean paste before using it as a filling. This will remove any coarse bits and create a smoother filling for your Taiyaki.

Tips & Tricks

• To prevent the Taiyaki from sticking to the pan, make sure to grease the molds adequately before pouring the batter.
• If you don't have a Taiyaki pan, you can use a regular pancake pan and shape the batter into fish shapes using a fish-shaped cookie cutter.
• Experiment with different fillings to find your favorite flavor combination. Try Nutella, fruit preserves, or even savory fillings like ham and cheese.
• Serve Taiyaki with a dusting of powdered sugar or a drizzle of chocolate sauce for an extra touch of sweetness.
• Taiyaki is best enjoyed fresh and warm, but you can store any leftovers in an airtight container and reheat them in a toaster oven for a few minutes to regain their crispiness.

Serving advice

Serve Taiyaki as a delightful snack or dessert. Enjoy them warm, straight from the pan, to experience the contrasting textures of the crispy exterior and the soft, sweet filling.

Presentation advice

Arrange the Taiyaki on a plate, with their fish-shaped design facing up. Dust them with powdered sugar for an elegant touch, or drizzle them with chocolate sauce for a more indulgent presentation. Serve them alongside a cup of green tea for an authentic Japanese experience.