117min 4 ppl
Taiyaki
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
240 kcalper person
Protein 6g
Carbs 46g
Fats 4g
About this dish
A crisp, fish-shaped cake with a thin golden shell and a warm pocket of sweet red bean paste at its centre, cooked in a hinged mould over direct heat. Popular from Japanese street stalls for exactly the reason it looks fun to eat.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs1
- Milk180 ml
Tins & Jars
- Ready-made red bean paste200 g
Dried Goods
- Plain flour150 g
- Caster sugar40 g
- Baking powder5 g
Oils & Condiments
- Vegetable Oilfor greasing10 ml
Utensils
- Mixing bowl
- Taiyaki pan
- Wire rack
Method
1
Whisk the flour, sugar and baking powder together in a mixing bowl.
Approx. 3 minutes
2
Whisk in the egg and milk until you have a smooth, pourable batter.
Approx. 4 minutes
3
Lightly oil a taiyaki pan and set it over medium heat on the hob.
Approx. 2 minutes
4
Spoon batter into one side of each fish mould, add a spoonful of red bean paste, then top with more batter to cover and close the pan.
Approx. 10 minutes
5
Cook for 3 minutes on each side, turning the pan over, until deep golden and crisp.
Approx. 6 minutes
6
Lift out the taiyaki and cool briefly on a wire rack before serving warm.
Approx. 3 minutes
