Today, I’d like to share with you how to make Taiyaki from “BORUTO.”
Taiyaki is a fish-shaped pancake that is often sold as a street food in Japan. They are baked in the shape of a sea bream, which is also the origin of the name “Tai-yaki”. Tai means sea bream and yaki means bake in English.
What’s inside in Taiyaki?
A typical taiyaki is filled with sweet bean paste. The two most popular types are tsubu-an (mashed sweet bean paste) and koshi-an(smooth sweet bean paste), but custard cream, chocolate custard cream, cheese, and green tea cream are also popular. Some stores also have sausage or bacon in them.
In BORUTO, tsubu-an, koshi-an, chocolate cream, custard cream, and cheese were mentioned. It takes 1.5 to 2 hours to make the read bean paste, so I used a store-bought one this time. I’ll show you how to make it in another post.
Today, I will share recipes for custard cream and chocolate custard cream.
Information
| PREP TIME: 40 mins | COOK TIME: 15 mins | TOTAL TIME: 55 mins |
| COURSE: Snack | CUISINE: Japanese | SERVINGS: 6 pieces |
Equipment
- Taiyaki Pan
Ingredients
Batter
- 150 g all purpose flour
- 8 g baking powder
- 1 egg
- 75 ml milk / plant based milk
- 75 ml water
- 20 g cane sugar
- 1 pinch salt
- t tsp vegetable oil
Custard & Chocolate Custard
- 3 egg york
- 50 g cane sugar
- 20 g vanilla sugar
- 30 g all purpose flour
- 400 ml milk / plant-based milk
- 20 g milk chocolate
- 1 tbsp cacao powder (non sugar)
Red Bean Paste
- Tsubu-an (mashed sweet bean paste) I used canned Tsubu-an
- koshi-an (smooth sweet bean paste) I used packed Koshi-an
Cheese
- cheese sticks
Instructions
To make batter
- Put the flour and baking powder in a bowl and stir gently with a whisk.
- In a separate bowl, whisk together the eggs, water, milk, sugar and salt
- Sift the flour into the egg mixture and mix with a whisk to lightly mash it. It is okay if there are a few lumps. Be careful not to overmix.
- Add vegetable oil, mix lightly, cover with plastic wrap and refrigerate for about 30 minutes.
To make custard
- Place the egg yolks, sugar and vanilla sugar in a bowl and whisk until whitened.
- Sift in the flour and mix gently.
- Add the warmed milk just before boiling, a little at a time, mixing well.
- If you want to make two kinds of cream, divide the egg mixture in half to make custard and the other half to make chocolate cream. **For the chocolate cream: Add pre-melted milk chocolate and cacao powder into the egg mixture.
- Mix constantly with a wooden spatula to thicken and make a smooth cream.
- When bubbles start to appear, keep mixing a little more. When the surface starts to look shiny, remove from heat.
To cook in a Taiyaki pan
- Place the taiyaki pan on the gas stove and heat it over low heat.
- To prevent the dough from sticking to the pan, coat it with vegetable oil.
- Put about 1.5 tablespoons of batter on one side of the taiyaki pan and spread it all over with a spoon.
- After placing the fillings of your choice, add about 1.5 tablespoons of batter on top to cover the fillings.
- Check the dough with a bamboo skewer to see if it is lightly brown, then cover it and turn it over to cook the other side.
- After 4 minutes of cooking, check to make sure both sides are well browned.
