Taiyaki

Appetizers | Japanese cuisine

⏳ Time

20 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

You can also use custard or salmon with cream cheese as a filling.

Ingredients

Wheat Flour - 6 oz
Baking Powder - 0.1 oz
Activated Baking Soda - 0.1 oz
Chicken Egg - 1 piece
Milk - 7 fl oz
Sugar - 1.8 oz
Vegetable Oil - 1 tablespoon
Anko Paste - 3.5 oz

Step by Step guide

Step 1

Sift the flour, then mix all the dry ingredients (baking powder, baking soda, sugar) in a large bowl and combine them with the flour.

Step 2

In a separate bowl, whisk the egg with the milk.

Step 3

Combine the dry ingredients with the wet ingredients and whisk well.

Step 4

Place the liquid batter in the refrigerator for at least an hour (preferably 3 to 4 hours).

Step 5

Heat the takoyaki pan to 140–302°F and brush the surface with vegetable oil using a silicone brush.

Step 6

Pour the batter into the mold until it's about 70% full, and use a silicone brush to spread the batter across the surface, filling in the empty edges. Once the batter is evenly distributed in the mold, wait for bubbles to form and for the bottom to set slightly. Then, add the filling to the mold, spreading it evenly over the entire surface. Close with the second part of the mold, sealing them together.