Taiyaki

So this is a Japanese fish-shaped cake, with anko filling (sweet red bean paste). I really-really liked it when the first time I ate it when i was a kid, and it's just so hard to find in my hometown. Even here in Perth, I cannot find the taiyaki with the taste that I wanted. So I decided to buy the taiyaki pan, browse some taiyaki recipe, and then make my own recipe. Here it is.

Taiyaki Batter.
1 cup (125 gr)of self-raising flour (If you want to use normal flour, add 1 tsp of baking soda)
5/8 cup (125 ml)(1/2 cup + 1/8 cup) water
1 egg
2 tbsp sugar
2 tbsp melted butter
pinch of salt

Anko (will make a lot of taiyaki)

1 1/2 cup (around 250-300 gr) of adzuki bean (red beans)
2 cup (250 gr)caster sugar
enough water (around 4 cups everytime you need water)

How to :

Taiyaki Batter (for around 7 taiyakis)
1. sift the flour (with the baking soda if you use it) with sugar and salt.
2. make a hole on the center, crack the egg on to the hole.
3. beat the egg and stir it in circular motion while gradually add the water. Stir well.
4. Add the melted butter. Stir well.

Anko :
1. wash the beans, and soak in enough water overnight.
2. Put the beans along with the water onto a pot, and boil it.
3. When boiled, skim the foam with strainer, then replace the water with clean water .
4. Repeat number 3 for another 2-3 times.
5. After the last clean water boiled, turn into low heat, cover with lid, and simmer for around 40 minutes or until the beans becomes soft.
6. Drain the beans, put back into the pot.
7. Gradually add the sugar, and stirring it while mashing it lightly.
8. Cool it down.

Taiyaki.
1. Brush with oil on the surface, and heat it up first. (medium heat)
2. add a ladle of batter onto the taiyaki pan, (until it's half-full)
3. Add a spoonful of anko onto the body of the fish.
4. pour a little bit of the batter again on the top of the anko.
5. Quickly close the pan, and turn it upside down.
6. Cook until golden brown and crispy.


Tips:- Take it off easier using tooth pick or similar thing.