How to Make TAIYAKI with 5 Different Fillings from BORUTO

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

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.