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Ingredients
- 50 grams Shiratamako
- 1 pinch Salt
- 1 tsp Vegetable oil
- 80 ml Water
- 1 Katakuriko (for dusting)
- 1 Anko (sweet azuki bean paste)
Method
- Put all the ingredients except for the ones marked in a heatproof container, and mix and knead well with your hands.
- Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W.
- Spread the dough out about 5 mm thick on a surface dusted with katakuriko.
- Cut the dough with a cookie cutter.
- Make two fish shapes per cake.
- Spoon bean paste on one of the fish shapes.
- Wet your finger a little and pinch the edges to seal.
- To finish cooking without browning them, cook in low heat on a non-oiled frying pan.
- They are delicious when browned slightly too.
- Done!
- I made the eyes and gills with chopsticks.
- If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven.
- Please also see "Taiyaki- soft and chewy even when chilled".
- These are taiyaki that don't harden even when chilled.
- The dough uses soy milk and is healthy.
- COOKPAD user "yamita" made these little cuties with this recipe.
