Best 3 Taiyaki Recipes
**Taiyaki: A Delightful Japanese Fish-Shaped Cake with Endless Variations**
Taiyaki, a beloved Japanese street food, is a delightful fish-shaped cake with a crispy outer layer and a soft, fluffy interior. Traditionally filled with sweet red bean paste, taiyaki has evolved over time to encompass a wide variety of fillings, both sweet and savory. From classic flavors like custard and chocolate to unique creations like cheese and sausage, there's a taiyaki for every palate.
This article provides a comprehensive guide to making taiyaki at home, with step-by-step instructions and helpful tips to ensure perfect results. Whether you're a seasoned baker or a beginner in the kitchen, you'll find everything you need to create these delicious treats.
We'll start with the classic taiyaki recipe, featuring a delicate batter and a sweet red bean paste filling. For those who prefer a savory option, we've included a recipe for savory taiyaki filled with a mixture of cheese and sausage. And for those with a sweet tooth, we have a recipe for taiyaki filled with a creamy custard or rich chocolate.
So gather your ingredients, preheat your taiyaki maker, and let's embark on a culinary journey to create these delectable Japanese treats.
TAIYAKI
Taiyaki are filled waffle-like Japanese snacks cooked in fish-shaped molds over a burner. They date back to the Edo era, when vendors morphed a similar round treat into the shape of a sea bream, a prized fish in Japan. Taiyaki (which literally means grilled sea bream) became very popular and are now a staple at outdoor markets, food halls and street festivals. Somewhat cakey on the inside, they vary from crispy to soft on the outside. This version falls in between. Taiyaki are traditionally filled with anko (sweet red bean paste), but Nutella, custard, matcha cream, chocolate, jam and ham and cheese are other options. Taiyaki pan sizes can vary, so the first time you make the recipe, you might need to play around with the amount of batter and anko per mold. You may need to adjust the heat level and/or cooking time, too. Use the first batch as a gauge.
Provided by Food Network Kitchen
Time 1h35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the flour, sugar, baking powder, baking soda and a pinch of salt in a fine-mesh sieve set over a large bowl. Sift the ingredients into the bowl and set aside.
- Whisk together the milk, egg and 1/3 cup water in a medium bowl. Slowly pour the egg mixture into the dry ingredients while whisking. Whisk just until the batter is smooth (don't overmix), then cover the bowl and let rest in the refrigerator for about 1 hour.
- When you're ready to make the taiyaki, heat a closed taiyaki pan over low heat. Meanwhile, divide the anko into 6 portions and place them on a plate. Shape each portion into a cylinder roughly 2 inches long and 2/3 inch wide, tapering each slightly at 1 end.
- Open the pan and lightly brush the molds on the top and bottom with oil. Ladle in or pour from a measuring cup enough batter to fill the 2 bottom molds about halfway (about 2 tablespoons each). Place 1 portion of anko in the center of each bottom mold, putting the tapered end toward the tail. Cover the bean paste with 1 to 2 more tablespoons of batter (see Cook's Note). Close the lid and immediately invert the pan on the burner, holding it firmly shut. Let cook until golden brown on the bottom, 3 to 4 minutes.
- Invert the pan again and cook until the bottoms of the fish are golden brown and the batter is cooked through, 2 to 3 minutes more. Using tongs or chopsticks, gently and carefully transfer the taiyaki to a wire rack. Repeat with the remaining batter and anko, lightly greasing the molds between batches. Let cool slightly before serving.
TAIYAKI (たいやき)
How to make iconic Taiyaki (たいやき) sea bream shaped cake filled with red bean paste. (Makes 6)
Provided by Yuto Omura
Categories Sweets
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Add the dry ingredients to a bowl and mix. (25g corn starch, 125g cake flour, 1/2 tsp baking soda and 1/2 tsp baking powder.)
- In a separate bowl add 20g sugar, 1/2 tbsp honey, pinch of salt, 1 egg and a drop vanilla essence and whisk them together.
- Sift the dry ingredients into the wet mixture one third at a time, whisking between each addition.
- Pour in 150ml milk one third at a time and whisk well.
- Add 1 tsp veg oil and whisk until the batter is smooth.
- Cover the bowl and rest in the refrigerator for 30 minutes.
- Divide the anko red bean paste into 6 cylinders, approx 40g each.
- After 30 minutes have passed, grease both sides of the taiyaki pan with a thin layer of vegetable oil. Spread it around with a paper towel.
- Place one side of the mold onto the stove and turn the heat on low/medium-low. Warm up for a minute or two.
- Add 1 tbsp of batter to each side of the mold on the bottom half and spread it around using the back of a spoon. Make sure to go over edges of the taiyaki shape to stop it falling when you flip the mold.
- Once it's set (cooked enough that it doesn't run out), flip the mold so that the empty one is on the stove and repeat step 10.
- Place an anko cylinder into the centre of each taiyaki.
- Drizzle another tbsp of the batter over the top of the anko filling to act as a glue.
- Close the mold and heat for 1 1/2 to 2 minutes on each side. (This varies from stove to stove so make sure not to leave unattended, you can flip when you can smell the sweet, baked smell of taiyaki.)
- Repeat process until you have 6 taiyaki in total.
- Enjoy!
TAIYAKI
What is Taiyaki? Taiyaki is a Japanese pancake-like cake traditionally filled with sweet red bean paste (although it can be filled with other things like custard, chocolate etc), molded into the shape of a fish (usually a carp) and fried to a golden perfection. Taiyaki is often sold in smaller towns of Japan in taiyaki shops or stands.
Provided by animalia
Categories Dessert
Time 2m
Yield 1 Taiyaki
Number Of Ingredients 7
Steps:
- Cooking time is actually UNKNOWN and will likely vary with stoves!
- Stir flour, water, salt, and sugar thoroughly. Add baking soda.
- Heat the Taiyaki-ki (fish mold) on both sides briefly so it is warm, not in intense heat.
- Spread the oil in the Taiyaki-ki and pour the mixed ingredients into the Taiyaki-ki filling it half way.
- Put Azuki beans over the mixed ingredients in the Taiyaki-ki.
- Pour additional mixed ingredients on Azuki filling the Taiyaki-ki.
- Close the Taiyaki-ki and heat both sides turning the Taiyaki-ki over at intervals.
- Let it cool and enjoy the Taiyaki.
- Additionally, a Taiyaki-ki, or fish mold, is needed to make Taiyaki. You can purchase one through yahoo stores.
- Source(s):.
- http://answers.yahoo.com/question/index?qid=1006051824265.
Tips:
- Use a good quality taiyaki maker. This will ensure that your taiyaki are cooked evenly and have a nice shape.
- Make sure the batter is the right consistency. It should be thick enough to hold its shape, but not so thick that it's difficult to pour.
- Don't overfill the taiyaki maker. This will prevent the taiyaki from cooking evenly.
- Cook the taiyaki according to the manufacturer's instructions. This will ensure that they are cooked through but not overcooked.
- Serve the taiyaki immediately, with your favorite fillings.
Conclusion:
Taiyaki is a delicious and versatile snack that can be enjoyed by people of all ages. With so many different variations, there's sure to be a taiyaki that everyone will love. So next time you're looking for a sweet treat, be sure to give taiyaki a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #desserts #asian #japanese #low-fat #vegetarian #dietary #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something
You'll also love
