Traditional Taiyaki

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 284
• Protein: 8 g
• Carbs: 45 g
• Fat: 8 g

Ingredients

• 150 g Wheat flour ( sifted )
• 40 g White sugar
• 1 tsp Baking powder
• 1 piece Egg ( whole )
• 180 ml Whole milk
• 1 pinch Gray sea salt
• 1 tbsp Sunflower oil ( for the mold )
• 120 g Red bean paste (Anko) ( sweet red bean paste )

Instructions

1. Batter preparation

   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. Heating the mold

   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. Filling and cooking

   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.

Chef's tips

• 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.

Storage

Store for 2 days in a dry place. Reheat for 2 minutes in a toaster to regain the crispiness.