00:00Hi everyone, I'm Yuto and today on Stachi, I'm going to show you how to make Japanese
00:04Taiyaki, a golden fish-shaped pastry filled with red bean paste.
00:08I also have a few bonus filling ideas on that later.
00:13Let's start by making the batter.
00:15Grab a mixing bowl and sift in 125g of cake flour, 25g of cornstarch,
00:32half a teaspoon of baking soda, and half a teaspoon of baking powder.
00:42Set that aside for now and grab a new bowl.
00:48In here, I'm adding 20g of light brown cane sugar, 1 medium egg, half a tablespoon of
00:57honey, 150ml of whole milk, a drop of vanilla essence, and a pinch of salt.
01:12Mix them all together until combined, and then we'll mix this into the dry ingredients.
01:22Make a bowl in the centre, and add about one third of the wet ingredients.
01:28We want it to be smooth, but we don't want too many air bubbles here.
01:39Continue to add them one third at a time, whisking until combined.
01:42This batter is a little similar to waffle batter, and the cornstarch gives it a light and slightly
01:49crispy texture that I really love.
02:04Once it's smooth, cover the bowl and chill it in the fridge for 30 minutes.
02:08While we wait, prepare the fillings.
02:11I'll be adding various fillings today, but first, I have two balls of sweet red bean paste.
02:17I suggest 40g per taiyaki.
02:20I'm just going to roll them into cylinders to save time when cooking.
02:25If you prepare these in advance, make sure to cover them to stop them from drying out.
02:32Okay, 30 minutes have passed, so I'm going to place my taiyaki moulds on the stovetop,
02:39and lightly grease them.
02:43Use kitchen paper to help get into all the crevices and remove any excess.
02:48We don't want oil spots on the surface.
02:51Heat on low or medium low for about one minute.
02:53You might need longer if you're using an electric stove or taiyaki machine.
02:58Pour about one tablespoon worth of batter into each mould and spread it evenly all over.
03:04Make sure to go over the edges.
03:06This will stop them falling out when we flip them.
03:10It's also important not to overfill them.
03:16Once bubbles start to appear and the batter is stable enough, flip the mould and repeat
03:22on the other side.
03:30This time we're going to add our fillings.
03:32I have my red bean paste from earlier, so I'm just going to place those in the middle
03:37and drizzle with another tablespoon of butter.
03:40This will act as a glue when we close up the mould.
03:49Close it up and heat for another one and a half to two minutes on each side.
03:54This might require a bit of trial and error depending on the strength of the heat, but
03:59I usually find one and a half minutes is good for me.
04:04Once they're golden, remove them from the mould and repeat with the rest of the batter.
04:10A couple of other fillings I really enjoy are jam and cream cheese, banana with chocolate
04:20spread.
04:21Taiyaki are very customisable, so feel free to get creative.
04:28The final step is optional, but I like to trim the edges for a neater presentation.
04:33Of course, it's fine to eat these, they're pretty crunchy.
04:37And that's it, delicious perfectly golden taiyaki fish shaped pastries.
04:41Thanks so much for watching, if you want to learn more, check out the written recipe on
04:45my blog, the link is in the description.
04:47I'd also love to hear about your favourite taiyaki fillings in the comments.
04:52See you in the next video.
04:53See you in the next video.
04:53See you in the next video.
04:53See you in the next video.
04:53See you in the next video.
04:53See you in the next video.
04:53See you in the next video.
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