Taiyaki Recipe: How to Make Japanese Fish Cakes
A traditional taiyaki recipe with a crisp shell and sweet azuki filling, plus the Japanese taiyaki pan you need, fillings and troubleshooting tips.
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Cooking tools:
- Taiyaki pan
- Kitchen scale
- Skewer
- Chopstick
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Pitcher
- Spoon
- Measuring spoon
- Pastry brush
Ingredients
- 200 g plain flour
- 1 1/2 tsp baking powder
- 40 g caster sugar
- 1/4 tsp fine salt
- 1 large egg (about 55 g)
- 250 ml full-cream milk
- 1 tsp neutral oil, for the pan
- 240 g anko (sweet azuki red bean paste)
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