Fragrant Taiyaki with Thin & Crispy Skin
I really love the thin, crispy-skinned taiyaki from shops like Naniwaya and Wakaba.
I thought they must be using simple ingredients for the skin. So by omitting ingredients such as eggs and honey that would make the skin fluffier, I could recreate the authentic taiyaki you can find in the famous shops. I finally came up with this recipe after many trials.
Each taiyaki should contain around 25 g of red beans.
For Step 3, don't add the water all at once or the mixture will go lumpy. Please just add a little at a time, mixing between additions.
Step 4 is to allow the dry ingredients to absorb the liquid ingredients and also let gluten to rest to make the batter smoother. Recipe by La Land
Fragrant Taiyaki with Thin & Crispy Skin
I really love the thin, crispy-skinned taiyaki from shops like Naniwaya and Wakaba.
I thought they must be using simple ingredients for the skin. So by omitting ingredients such as eggs and honey that would make the skin fluffier, I could recreate the authentic taiyaki you can find in the famous shops. I finally came up with this recipe after many trials.
Each taiyaki should contain around 25 g of red beans.
For Step 3, don't add the water all at once or the mixture will go lumpy. Please just add a little at a time, mixing between additions.
Step 4 is to allow the dry ingredients to absorb the liquid ingredients and also let gluten to rest to make the batter smoother. Recipe by La Land
Cooking Instructions
- 1
Preparation: Combine the flour and baking soda and mix together with a whisk. Add the salt and sugar and mix again. Combine the milk and water in a separate bowl.
- 2
Form the anko sweet beans into long thin shapes about the size of your taiyaki mould.
- 3
Add the milk and water into the dry ingredients a little at a time and mix gently putting the batter through the gaps of the whisk. Mix the batter gently, otherwise it will be too sticky.
- 4
Wrap the mixture in cling film and put it in the fridge to rest for 1 hour. ※If this isn't possible, don't worry about it and go on to Step 5.
- 5
Grease the taiyaki pan lightly with oil and warm it up. Fill the pan halfway up with batter.
- 6
Add the sweet red bean paste on top.
- 7
Pour more batter over the top to cover the beans. Close the lid of the pan and cook for 3-5 minutes until golden. They're ready, eat whilst they're still hot.
- 8
You can take away any batter that may have cooked outside the mould easily with your fingers, or cut with scissors.
- 9
Extra! If you don't eat the taiyaki straight away and they've gone hard, here's how you can warm them up nicely.
- 10
-Wet the taiyaki with water all over. -Wrap in cling film. -Heat in the microwave until the beans are hot. (1-2 minutes on 600 W.)
- 11
Take off the cling film and cook for 3-5 minutes in preheated toaster oven (turning over half way through). The middle will be hot and the skin will be nice and crispy again.
- 12
- 13
This is Wakaba's taiyaki for reference.
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