Name: Taiyaki
Ingredients: 100g cake flour (T45); 1/3 tsp (3g) baking soda; 2 tsp sugar; a dash of salt; 140ml water; 1 tsp glucose syrup; 1/2 tsp soy sauce; Idea for the filling; cheese and ham; Japanese curry paste; anko - click here to make homemade anko.; tuna mayonnaise; scrambled egg; custard cream

Taiyaki

Serving Size

10 small taiyaki

Ingredients

100g cake flour (T45)
1/3 tsp (3g) baking soda
2 tsp sugar
a dash of salt
140ml water
1 tsp glucose syrup
1/2 tsp soy sauce

Idea for the filling

cheese and ham
Japanese curry paste
anko - click here to make homemade anko.
tuna mayonnaise
scrambled egg
custard cream

Instructions

1. In a medium bowl, add flour, sugar, a dash of salt and baking soda, mix well with a cooking whisk.
2. Pour the liquid mixture (water, soy sauce and glucose syrup) to the flour mixture and stir until well mixed using a cooking whisk.
3. Grease a taiyaki pan lightly with vegetable oil and pre-warm over a medium heat. Pour the taiyaki batter thinly on the pan. Put the filling which you want in the center of each taiyaki and spoon some more batter on top to cover the filling.
4. Close the lid and flip the taiyaki pan to cook the other side of taiyaki. Cook for about 1 to 2 minutes or until both side are golden brown, open and check the progress. If the taiyaki is not golden brown, cook a bit longer until it is golden brown evenly.
Note : If you want to use Japanese curry paste (about 200 g), prepare it first as follows : in a small pan, add curry paste and sifted flour (15g) and mix well. Then heat up over medium heat until it becomes thick.

Anko - Red bean paste - with pressure cooker

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Anko - Red bean paste - with pressure cooker

Ingredients

200g azuki beans - red beans
640ml water (or more as needed)
dash of salt
120g brown sugar or more (100g if you prefer not so sweet)

Instructions

1. Wash azuki beans and drain. Set aside.
2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.

Note :

If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.