White Taiyaki

Name: White Taiyaki
Yield: 3 servings
Cuisine: American
Ingredients: 50 grams Shiratamako; 1 pinch Salt; 1 tsp Vegetable oil; 80 ml Water; 1 Katakuriko (for dusting); 1 ●Anko (sweet azuki bean paste)

cookpad.japan @cookpad_jp

I couldn't quite achieve a dough that doesn't harden even in cold, but if you eat them at room temperature, these little cakes have a texture very similar to white taiyaki and are delicious. I tried katakuriko potato starch flour and tapioca flour, but the chewy mochi-like texture didn't last for long. But with this dough, they don't have to be eaten right away.

If you don't add vegetable oil to the dough, the fish cakes will become hard after a while. If you are going to eat them right away, you can reduce the oil to half. The dough is like an unsweetened gyuuhi dough (used for traditional Japanese sweets). These don't have to be fish shaped - as long as the cookie cutter is pretty big, you can use any shape. Or use the dough as is without cutting it out. For 3 large fish shaped cakes using a cookie cutter. Recipe by miyuki12

cookpad.japan @cookpad_jp

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Ingredients

3 servings

50 gramsShiratamako
1 pinchSalt
1 tspVegetable oil
80 mlWater
1Katakuriko (for dusting)
1●Anko (sweet azuki bean paste)

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Steps

1

Put all the ingredients except for the ones marked ● in a heatproof container, and mix and knead well with your hands. Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W.
2

Spread the dough out about 5 mm thick on a surface dusted with katakuriko.
3

Cut the dough with a cookie cutter.
4

Make two fish shapes per cake.
5

Spoon bean paste on one of the fish shapes.
6

Wet your finger a little and pinch the edges to seal.
7

To finish cooking without browning them, cook in low heat on a non-oiled frying pan. They are delicious when browned slightly too.
8

Done! I made the eyes and gills with chopsticks. If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven.
9

Please also see "Taiyaki- soft and chewy even when chilled". These are taiyaki that don't harden even when chilled. The dough uses soy milk and is healthy.
https://cookpad.wasmer.app/us/recipes/169105-white-taiyaki-that-is-chewy-even-when-cool

White Taiyaki That is Chewy Even When Cool
10

COOKPAD user "yamita" made these little cuties with this recipe.