A popular Japanese biscuit in the form of a fish stuffed is called taiyaki. And to try it, you don’t need to go to Japan at all. Preparing such a treat is very easy, but you will need a special frying pan in the form of fish halves. We share the best recipes!
1. Taiyaki with milk
A classic taiyaki recipe that everyone always turns out.
You will need: 180 g flour, 1 pinch of soda and baking powder, 1 egg, 200 ml of milk, 50 g of sugar, 100 g of anko paste.
Cooking: Mix all the dry ingredients for the dough, beat the egg with milk, and combine both masses. Put the dough in the refrigerator for a couple of hours. Fill the preheated mold with dough, and wait until the bottom seizes. Evenly lay out the filling, close the form, and cook the taiyaki until golden brown on both sides.
2. Taiyaki on the water
A quick and affordable option with the simplest ingredients.
You will need: 2 cups flour, 1 cup water, 2 tbsp. sugar, 1 tsp salt, 0.5 tsp soda, 200 g anko bean paste.
Cooking: Mix all ingredients, except pasta, into a smooth dough. Pour some of the batter into the heated pan, put in the filling, pour over the batter again, and close the pan. Bake the taiyaki for about 5-7 minutes, turning the pan occasionally.
3. Taiyaki with chocolate paste
Nutella or any other similar pasta of your choice will do.
You will need: 300 g flour, 2 pinches of soda and baking powder, 2 eggs, 400 ml of milk, 90 g of sugar, 200 g of chocolate paste.
Cooking: Whisk the egg with milk and add all the dry ingredients for the dough. Place the dough in the refrigerator for 1 hour and then pour a little into the preheated taiyaki mold. When the bottom sets, lay out the chocolate paste and close the halves. Continue frying the cookies for 5-6 minutes, turning the pan occasionally.
4. Sweet Potato Taiyaki
Such a simple, but so popular stuffing in native Japan.
You will need: 2 cups flour, 1 cup water, 2 tbsp. sugar, 1 tsp salt, 0.5 tsp baking powder, 200 g sweet potatoes, spices to taste, 30 ml cream.
Cooking: Mix flour, sugar, salt and baking powder, pour in water and mix the dough. Put it in the refrigerator, but for now, boil or bake sweet potatoes and mash them in a puree with cream and spices. Pour the dough into the preheated mold in both halves at once. When the bottom sets, evenly spread the filling, close the mold and fry the taiyaki on both sides for about 5-7 minutes.
5. Taiyaki from matches
An original way to slightly tint the dough and diversify its taste is to add matcha.
You will need: 1 tsp matches, 2 cups flour, 1 cup water, 1 egg, 1.5 tbsp. sugar, 0.5 tsp salt, 0.5 tsp baking powder, 200 g anko paste.
Cooking: Dissolve matcha in hot water while whisking and let cool slightly. Mix dry ingredients, pour in water, add egg and knead the dough until smooth. Pour some of the batter into the taiyaki pan. When the bottom grabs, then lay out the filling, close the pan and bake for another 5-7 minutes, periodically turning over.
6. Taiyaki with jam
There is only one main criterion here – the jam should be thick.
You will need: 1 egg, 170 g flour, 210 ml milk, 50 g sugar, 1 pinch of soda and baking powder, 100 g jam.
Cooking: Whisk the milk with the egg, add all the dry ingredients and mix the batter. Let it rest for about 1 hour in the refrigerator and pour some of the batter into the mold. When the base has set, add the jam, pour more batter, cover with the other half of the pan, and fry the taiyaki for about 3 minutes per side.
7. Custard Taiyaki
Like dough, custard can be tinted with a matcha spoon.
You will need: 400 g flour, 0.5 tsp each soda and baking powder, 3 eggs, 750 ml of milk, 220 g of sugar, 2 egg yolks, 50 g of butter, 10 g of vanilla sugar.
Cooking: Mix 350 ml of milk and 60 g of sugar, and heat to about 80 degrees. Beat with a mixer the yolks, 1 egg, another 60 g of sugar, 50 g of flour and vanilla sugar until smooth. Continuing to beat, pour in half of the hot milk with sugar.
Return the rest of the milk with sugar to the stove, pour in the egg mixture, stirring, and boil the cream for about 1 minute. Pour into a bowl, add the butter, stir and leave the custard to cool.
Mix all the remaining ingredients into a homogeneous batter and leave it to stand too. Fill both halves of the taiyaki pan with batter. When the bottom has set, evenly distribute the cream filling, close the pan and fry for up to 7 minutes, turning occasionally.
8. Chocolate taiyaki
Giving taiyaki a beautiful chocolate color and flavor is easy.
You will need: 170 g flour, 1 tsp cocoa, 0.5 tsp baking powder, 1 egg, 210 ml of milk, 50 g of powdered sugar, 100 g of anko paste.
Cooking: Mix the sifted flour, cocoa, baking powder and powdered sugar. Beat the milk with the egg, combine both masses and put the dough in the refrigerator for 2 hours. Pour some dough into hot molds, lay out the filling and pour more dough. Close the pan and fry the taiyaki on both sides for about 3 minutes.
9. Taiyaki with curd cheese and jam
The perfect combination of toppings for such a dessert.
You will need: 200 ml milk, 160 g flour, 0.5 tsp. baking powder, 1 egg, 50 g sugar, 60 g curd cheese, 60 g thick jam.
Cooking: Beat milk with egg and add sifted flour with sugar and baking powder. Put the dough in the refrigerator for a couple of hours. Heat up the taiyaki pan and spread the batter over both halves. When it sets a little, fill half of the cookies with cottage cheese and half with jam. Close the pan and fry the taiyaki on both sides for 3 minutes.
10. Taiyaki with curd filling
A little raisins, chopped dried fruits or grated chocolate in cottage cheese will come in handy.
You will need: 170 g flour, 0.5 tsp baking powder, 1 egg, 200 ml of milk, 50 g of sugar, 100 g of cottage cheese, 1 tbsp. sour cream, 1 tsp honey.
Cooking: Mix flour, baking powder and sugar, and beat milk and egg separately. Combine both masses and leave the dough for an hour. Beat cottage cheese with sour cream and honey in a blender.
Pour some batter into the mold on both sides. When the bottom grabs on both sides, then lay out the filling, add more dough and close the halves. Fry the taiyaki on both sides until golden brown, about 2-3 minutes each.
11. Taiyaki with salmon and cream cheese
This is not the most typical filling in Japan, but it has taken root very well outside of it.
You will need: 1 cup water, 2 cups flour, 1 tsp. salt, 2 tbsp. sugar, 0.5 tsp soda, 100 g cream cheese, 100 g salmon, greens.
Cooking: Dissolve salt, sugar and soda in water, add the sifted flour and mix the dough until smooth. Mix cream cheese with chopped salmon and herbs. Pour the dough into the hot mold in both halves. Fry to set the bottom, lay out the filling, and close the pan. Bake the taiyaki until golden brown, about 3 minutes per side.
12. Vegan taiyaki
Here is such an interesting solution without milk and eggs!
You will need: 1 cup flour, 2 tbsp. corn starch, 2 tsp sugar, 1 tsp baking powder, 1 pinch salt, 3/4 cup almond milk, bean paste.
Cooking: Mix all the ingredients, except the bean paste, until smooth, and leave the dough for 20 minutes in the refrigerator. Grease a taiyaki pan with oil, pour in the batter and spoon in the bean paste. Pour in the batter, close the pan and fry the taiyaki for 3 minutes on each side.