Golden and soft fish-shaped Japanese waffles with a warm center of sweet red bean paste. This is the classic taste of Japanese street food stands, adapted for a home kitchen equipped with a taiyaki pan.
Ingredients
- 150 g T45 pastry flour
- 20 g cornstarch
- 35 g white sugar
- 1 tsp baking powder
- 1 pinch fine salt
- 1 piece egg
- 180 ml whole milk
- 1 tbsp liquid honey
- 1 tbsp sunflower oil
- 240 g sweet red bean paste (anko)
Method
- Whisk the flour, cornstarch, sugar, baking powder, and salt in a bowl until the dry mixture is uniform and free of lumps.
- In another bowl, whisk the egg with the milk and honey until you have a smooth liquid that is slightly frothy on the surface.
- Pour the liquid mixture over the dry ingredients, whisking gently just enough to get a smooth batter; stop as soon as it falls in a thick ribbon.
- Let the batter rest at room temperature until small bubbles appear and the texture seems more relaxed.
- Heat the taiyaki pan over medium heat, then very lightly oil the molds; the pan is ready when a drop of batter sizzles gently without burning.
- Pour a thin layer of batter into each mold, add the anko in the center leaving the edges bare, then cover with just enough batter to enclose the filling.
- Close the pan and cook, flipping regularly, until the taiyaki are puffed, deeply golden, and smell of warm waffles.
- Carefully unmold, let cool slightly on a wire rack to keep the edges crisp, then serve warm with the melting anko center.
Nutrition
Per serving
- Energy
- 422.5 kcal
- Protein
- 11.97 g
- Carbohydrate
- 79.38 g
- Fat
- 7.17 g
- Fibre
- 5.37 g
- Calcium
- 167.2 mg
- Iron
- 0.67 mg
- Magnesium
- 15.7 mg
