Taiyaki

Ingredients

Batter

• 200 gplain flour
• 1 tspbaking powder
• ½ tspbicarbonate of soda
• 60 gsugar
• 1egg
• 300 mlmilk
• 1 tbsphoney
• a pinch of salt

Filling

• 400 ganko, sweet red bean paste
• or custard, chocolate, or sweet potato

To cook

• oil, for brushing the mould

Equipment

• a taiyaki mould, cast iron or non-stick

To serve

• hot, in paper, eaten walking

Directions

1. Whisk the egg, sugar and honey, then add the milk. Sift in the flour, baking powder, bicarbonate and salt and whisk until just smooth. Stop as soon as the lumps are gone.
2. Work quickly from this point onward. Let it cook for about 30 seconds until the surface just begins to set.
3. Lay the filling along the centre, keeping it away from the edges.
4. Keep the filling well inside the rim. Any that reaches the edge stops the two halves sealing and it leaks and burns.
5. Cook for 2 to 3 minutes, then turn it again and cook another 2 to 3 minutes.
6. Turn it every couple of minutes so both sides colour evenly. Open it to check: it should be golden brown all over with crisp edges.
7. Serve it immediately, in paper. It must be eaten hot and within minutes, since the shell softens as it cools.

Technique

• Tennen mono, baked in single moulds, are prized over machine-baked ones.
• Imagawayaki is the round ancestor and is still widely sold.
• Naniwaya in Tokyo is credited with the original.

Substitutions

• Ready-made anko, which is sold in tins and packets.
• A non-stick taiyaki pan, which is far easier than cast iron.

Variations

• Filled with custard.
• Filled with chocolate or sweet potato.
• Croissant taiyaki, a modern laminated version.

History

Created around 1909 at Naniwaya in Tokyo, which shaped imagawayaki batter into sea bream, a fish considered auspicious and expensive.

Frequently asked questions

What is Taiyaki?

Taiyaki is a street food from Japan: sea-bream-shaped waffle filled with red bean paste or custard. Created around 1909 at Naniwaya in Tokyo, which shaped imagawayaki batter into sea bream, a fish considered auspicious and expensive.

How long does Taiyaki take to make?

Taiyaki takes 20 min plus 30 min resting of preparation and 25 min of cooking. The recipe makes 8 taiyaki. It is rated medium to make.

What can I substitute in Taiyaki?

Yes, within limits. Ready-made anko, which is sold in tins and packets. A non-stick taiyaki pan, which is far easier than cast iron.

What is the most important thing to get right in Taiyaki?

Serve it immediately, in paper. It must be eaten hot and within minutes, since the shell softens as it cools.