Before You Start...

Cup of Yum
1. Please note that the batter requires a resting time of 1 hour. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
2. Gather all the ingredients. You will also need a taiyaki maker. Please note that each brand of taiyaki maker comes with a different-sized mold. If you are making taiyaki for the first time, consider this a trial run for measuring the portion of ingredients you‘ll need for your particular taiyaki mold.

To Make the Batter

1. Sift 1¼ cups cake flour, 1 tsp baking powder, and 1 tsp baking soda into a large bowl.
2. Add 3 Tbsp sugar and whisk well to combine.
3. In a medium bowl, whisk 1 large egg (50 g each w/o shell) and then add ¾ cup whole milk (¾ cup + 4 tsp). Combine well.
4. Pour the wet ingredients into the dry ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb the liquid. Tip: Whisking the batter creates gluten; by letting it rest, the batter will relax and become smooth.
5. Pour the batter into a measuring cup or jug. You should have about 1¼ cups.

To Cook the Taiyaki

1. Preheat the taiyaki maker over medium-low heat. When it‘s hot, grease the pan with some of the 1 Tbsp neutral oil using a brush.
2. Fill the taiyaki pan mold about 60% full of batter.
3. In the center of each mold, put about 1 Tbsp of the 8 Tbsp sweet red bean paste (anko) and pour more batter on top to cover it.
4. Optional: You can also use Nutella as a filling.
5. Close the lid and immediately flip.
6. Cook for 2 to 2½ minutes on that side. Then flip and cook for another 2 to 2½ minutes. Open and check to see if the taiyaki is golden brown. Remove from the pan and cool on a wire rack. Continue cooking the remaining taiyaki.

To Serve

1. Serve warm. If the taiyaki get cold, you can toast them in the toaster oven or oven until they‘re crispy on the outside.

To Store

1. You can keep the taiyaki in an airtight container and store in the refrigerator for up to 2 days or in the freezer for up to a month. To reheat, toast them in the toaster oven or oven until they‘re crispy on the outside.