Traditional Taiyaki
Ingredients
- 150 gWheat flour (sifted)
- 40 gWhite sugar
- 1 tspBaking powder
- 1 pcEgg (whole)
- 180 mlWhole milk
- 1 pinchGray sea salt
- 1 tbspSunflower oil (for the mold)
- 120 gRed bean paste (Anko) (sweet red bean paste)
Method
A golden, crispy fish-shaped pastry hiding a hot, melting heart. The crust should be well-marked, with a uniform tobacco-brown color and a light waffle texture that snaps under the teeth.
- 1
In a mixing bowl, whisk the egg with the white sugar until slightly pale. Gradually whisk in the whole milk. Sift the wheat flour with the baking powder and a pinch of sea salt over the mixture. Whisk until smooth. Let rest for 30 minutes in the fridge.
- 2
Heat the taiyaki mold over medium heat. Lightly grease the cavities with sunflower oil using a brush. The mold should be hot enough for the batter to sizzle slightly upon contact.
- 3
Pour the batter into the cavities until half full. Place a tablespoon of anko in the center. Cover with more batter to hide the anko. Close the mold and flip it immediately. Cook for 2 to 3 minutes on each side until the edges are brown and crispy.
Frequently asked questions
How do you get this dish right?
- Do not overfill the cavities, the baking powder will make the batter rise and it might overflow.
- To keep them crispy, place the taiyakis on a wire rack after cooking to prevent steam from softening the crust.
How long does this dish keep?
Store for 2 days in a dry place. Reheat for 2 minutes in a toaster to regain the crispiness.
