← Nouns Cooking · Japanese

Ingredients

• 150 g plain or cake flour
• 1½ tsp Baking powder
• 2 tbsp Sugar
• 1 Eggs
• 100 ml Milk
• 80 ml Water
• 1 tbsp neutral oil, plus extra for the pan
• 280 g sweet red bean paste (anko)

Method

1. Whisk the egg, sugar, milk, water and oil together. Sift in the flour and baking powder and whisk until smooth. Cover and rest in the fridge for 30 min.
2. Heat a taiyaki pan on both sides over medium-low heat and brush the moulds with oil.
3. Fill one side of each mould about 60% full with batter. Spoon about 35 g of red bean paste into the middle, then cover it with a little more batter.
4. Close the pan right away and flip it over. Cook for 2–3 min per side, checking now and then, until both sides are deep golden and crisp.
5. Open the pan, trim any batter that leaked out around the edges and cool the taiyaki on a rack for a minute or two. Repeat with the rest of the batter.

Tips

• No taiyaki pan? Cook small, thick pancakes in a frying pan and sandwich them with the bean paste (like imagawayaki or dorayaki).
• Try custard, chocolate spread or matcha cream instead of red bean. Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles