Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Taiyaki (Fish-Shaped Cake)
A crisp-edged fish-shaped waffle cake with a warm red-bean centre — the festival-stall snack that swam across Asia.
Pinagmulan
Recipe ni Japanese street stalls · 🏺 Traditional
Japanese street food / 日本の屋台菓子 — Taiyaki was first sold in 1909 by the Tokyo shop Naniwaya, which reshaped the round imagawayaki into a sea bream (tai) — a fish long linked with celebration and good fortune, and once too costly for ordinary tables. The shape spread across Japan and, in the colonial era, to Korea as bungeo-ppang.
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Panoorin habang niluluto · 3 na video
⏱ 30 min🍽 6 na serving🔥 210 kcal🇯🇵 Japan
Vegetarian
Mga hakbang
Whisk the flour, baking powder and sugar, then beat in the egg and milk to a smooth, pourable batter.
Heat a fish-shaped taiyaki mould over medium and brush both sides lightly with oil.
Pour batter to fill the fish about two-thirds, from the head to the tail.
Spoon a line of red bean paste down the centre and cover with a little more batter.
💡 Keep the paste off the edges so the two halves can seal into a crisp rim.
Close the mould, wipe off any batter that squeezes out, and cook, flipping now and then, until golden and crisp.
Open the mould, lift out the fish, and eat while the shell is crisp and the filling still warm.
💡 Mga tip
- A thin batter and a hot mould give the prized crisp, lacy fins.
- No taiyaki mould? A waffle iron or a filled pancake gives the same flavour.
- Swap in custard, chocolate or sweet potato for the bean paste to vary it.
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