Crispy Fish-Shaped Red Bean Waffles — Taiyaki
A Japanese street food classic, crispy fish-shaped waffles filled with sweet azuki red bean paste, eaten hot from the iron straight from a festival stall.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together flour, baking powder, bicarbonate of soda, sugar, and salt. In a separate bowl, whisk egg, milk, honey, and oil until combined. Pour wet into dry ingredients, whisk until smooth and lump-free batter forms. Rest 5 minutes.
Heat
Place taiyaki iron or fish-shaped waffle mould over medium heat on the stove. Spray both sides generously with oil spray until glistening and hot, about 1 to 2 minutes.
Stuff
Pour batter into one half of the mould to just over three-quarters full. Place 30g red bean paste in the centre. Pour a small amount of batter over filling to cover. Close mould firmly.
Fry 1
Cook over medium heat 2 to 3 minutes until the bottom is deep golden and crisp. Flip the mould and cook the other side a further 2 to 3 minutes until both sides are deep golden.
Fry 2
Open the mould carefully—taiyaki should release cleanly from the iron. If any resistance, cook 30 seconds more. Repeat with remaining batter and filling for 1 more taiyaki.
Plate
Arrange taiyaki on a serving plate immediately while hot and crisp. Serve at once, as taiyaki softens quickly as it cools.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.