I made Taiyaki at home

12 comments

1. I know it seems like a crazy undertaking, but if you have a Taiyaki pan, it’s not too hard to make this fish-shaped pastry at home. I used a mixture of cake flour and mochi rice flour to make a honey and butter-infused batter that’s crispy on the outside and tender with a bit of mochi-like chew on the inside. To keep it traditional, I stuffed it with some homemade anko, but the hollow mold opens up a lot of doors, and this could be stuffed with just about anything (Nutella and bananas are delicious, but I’ve been thinking about savory fillings like curry and cheese).
   Anyway, if you wanna try making this traditional Japanese snack, I’ve done a bunch of experimenting, and the best way to ensure the batter fills out the mold without overfilling it is to cook it in three phases. Phase 1 & 2 is to coat the bottom and top halves of the mold separately, and phase 3 is to stuff the mold with the filling of your choice along with more batter to get the two halves to stick together. A pastry brush makes it easy to spread the batter into all the nooks and crannies.
   If you wanna see the whole process, you can check out my [recipe video here](https://youtu.be/jLFcGIDyY5M).

2. Great video! And great timing – we just saw a taiyaki pan at World Market, and were wondering how to use it. Might have to go back and pick it up now that you’ve shown us how it’s done. Thanks for sharing as always!

3. That is some solid food photography

4. great photo! love taiyaki- partial a PB&J filling (since I rarely have red bean paste in the cupboard)

5. I should’ve known its norecipes just from the mouthwatering picture!

6. Suggestion: try it with premade pastry dough instead of batter. It takes it to 11.

7. This looks amazing !

8. Make some with custard filling! Pretty popular as well!

9. The tsubu-an looks amazing. Almost jam like.

10. Do you live in the abyss?

11. I love read bean!

12. What taiyaki pan do you have & do you recommend it?