Taiyaki
4 servings
20 minutes
Taiyaki are charming Japanese waffles shaped like fish that have long become a symbol of street food in Japan. Their history dates back to the early 20th century when bakers decided to give traditional round pastries the shape of a fish, considered a symbol of luck. Taiyaki have a crispy golden crust and a soft, tender filling made of sweet red bean paste called anko. This dessert offers a harmonious blend of sweetness and slight bitterness, with its texture creating a pleasant contrasting sensation in the mouth. Taiyaki can be enjoyed fresh and hot right off the street or served with ice cream or other sweet toppings. They provide not only delightful taste but also a sense of comfort and nostalgia, transporting one to the atmosphere of traditional Japanese festivals.
1
Sift the flour, separately mix all dry ingredients (baking powder, baking soda, sugar) in a large bowl and combine with the flour.
- Wheat flour: 170 g
- Baking powder (raising agent): 2 g
- Baking soda: 3 g
- Sugar: 50 g
2
Whisk the egg separately with milk.
- Chicken egg: 1 piece
- Milk: 210 ml
3
Mix dry ingredients with wet ones and beat well.
- Wheat flour: 170 g
- Baking powder (raising agent): 2 g
- Baking soda: 3 g
- Chicken egg: 1 piece
- Milk: 210 ml
- Sugar: 50 g
4
Put the liquid dough in the refrigerator for at least an hour (preferably for 3-4 hours).
5
Heat the taiyaki pan to 140–150 degrees and grease the surface with vegetable oil using a silicone brush.
- Vegetable oil: 1 tablespoon
6
Pour the dough into the mold about 70% full and spread it over the surface with a silicone brush to fill the empty edges. After distributing the dough in the mold, wait for bubbles to appear and the bottom to set slightly. Then add the filling to the mold, spreading it evenly over the fish. Close with the second part of the mold.
- Anko (sweet red bean paste): 100 g
