Fish-shaped taiyaki cakes filled with red bean paste

Средний

Taiyaki (Fish-Shaped Cake)

Name: Taiyaki (Fish-Shaped Cake)
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 150 g Cake flour; 1 tsp Baking powder; 40 g Sugar; 1 Egg; 180 ml Milk; 180 g Sweet red bean paste (anko); as needed Oil, for the mould

A crisp-edged fish-shaped waffle cake with a warm red-bean centre — the festival-stall snack that swam across Asia.

Источник

Автор рецепта Japanese street stalls · 🏺 Традиционное

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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Смотри, как это готовят · 3 видео

Sudachi | Japanese Recipes | Yuto Omura Just One Cookbook Sudachi | Japanese Recipes | Yuto Omura

⏱ 30 мин🍽 6 порций🔥 210 ккал🇯🇵 Япония

Вегетарианское

Ингредиенты

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Приготовление

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.