100 g flour
20 g rice flour
1 tsp (3 g) baking soda
2 tbsp (24 g) sugar
1/2 tbsp (approx. 10 g) honey
150 cc water
200-240 g tsubuan sweet azuki bean paste (not in photo)
Mix baking soda and water.
In a mixing bowl, lightly beat egg, add sugar, and mix well.
Mix flour and rice flour, and sift into liquid mixture above.
Heat both bottom and cover sides of taiyaki pan, and oil well inside (both fish mold and flat area).
Mix batter very well.
Put pan back on burner on low heat, spoon in batter (approx. 1 1/2 tbsp), and quickly spread to all corners of the mold.
Put tsuban (approx. 1 tbsp), and spoon batter (approx. 1 1/2 tbsp) over tsubuan.
Taiyaki is ready.
- Cooking time differs by heat source, pan material and size. I use a portable gas stove (kasetto konro) as it gives me better heat control over a taiyaki pan compared to the electric stove in our kitchen. My taiyakiki (taiyaki pan) is cast iron and produces two taiyaki, with each fish measuring about 12 cm x 7.5 cm.
- How much tsubuan to use (in other words, proportion of batter and tsubuan) depends on individual preference.
- Whether or not to put tsubuan in the tail section also is up to you.
- Make sure to use a fresh egg, as its flavor comes through in the finished taiyaki. Older eggs make taiyaki batter taste flat and not aromatic.
- The batter above is slightly sweet. When sugar is reduced to 20 g, the sweetness becomes very subtle.
- Use good tsubuan, ideally homemade or from a Japanese confectionery shop. Widely available packaged tsubuan tends to be sugary sweet and somehow watery, and it is difficult to strike a balance of flavor and aroma with other components.