How to Make Taiyaki (Recipe) 鯛焼きの作り方（レシピ）

Just One Cookbook

28 Sept 201402:10

Summary

TLDRDiscover the art of making taiyaki, a popular Japanese fish-shaped cake, in this engaging video script. Begin by sifting 1-1/4 cup of cake flour with baking powder and soda into a bowl, then whisk an egg with milk and sugar to create a smooth batter. After chilling for an hour, cook the batter in a greased pan with a choice of fillings like red bean paste or Nutella. With a simple flip and cook method, achieve the perfect taiyaki in just minutes. Perfect for those looking to indulge in a delightful and visually appealing dessert.

Takeaways

🍰 Prepare Taiyaki batter by sifting 1-1/4 cup of cake flour into a large bowl.
🧂 Add 1 tsp of baking powder and 1 tsp of baking soda to the flour and sift them together.
🥚 In a medium bowl, whisk one egg and then add 3/4 cup of milk, mixing well to combine.
🍬 Incorporate 3 Tbsp of sugar into the sifted flour mixture.
🥄 Combine the dry ingredients with the wet ingredients and whisk until smooth.
⏱️ Refrigerate the batter for one hour to allow the flavors to meld and the texture to improve.
🔥 Preheat the Taiyaki pan over medium-low heat and grease it to prevent sticking.
🈵 Fill the Taiyaki mold about 60% with batter to create a shell for the filling.
🍮 Add red bean paste or other preferred fillings such as Nutella in the center of the batter.
📏 Cover the filling with more batter, ensuring the mold is filled but not overfilled.
🍳 Cook the Taiyaki for 2 to 2.5 minutes, then flip and cook for an additional 2 minutes until golden brown.
🎉 Enjoy your homemade Taiyaki, a delicious Japanese fish-shaped cake, after cooking.

Q & A

What type of flour is needed for making taiyaki?
-1-1/4 cup of cake flour is required for making taiyaki.
What leavening agents are used in the taiyaki recipe?
-The recipe calls for 1 teaspoon of baking powder and 1 teaspoon of baking soda.
How should the dry ingredients be combined for taiyaki batter?
-The dry ingredients should be sifted into a large bowl and mixed well with 3 tablespoons of sugar.
What is the wet ingredient list for the taiyaki batter?
-The wet ingredients include one whisked egg and 3/4 cup of milk.
How long should the taiyaki batter be refrigerated before cooking?
-The batter should be refrigerated for one hour before cooking.
What is the recommended heat setting for cooking taiyaki?
-The pan should be heated over medium-low heat.
How full should the taiyaki mold be filled with batter before adding fillings?
-The mold should be filled 60% full with batter before adding the filling.
What type of filling is traditionally used in taiyaki?
-Traditionally, red bean paste is used as the filling in taiyaki.
Are there alternative fillings to red bean paste for taiyaki?
-Yes, alternatives such as Nutella and other fillings can be used.
How long should each side of the taiyaki be cooked after flipping the mold?
-Each side should be cooked for 2 to 2.5 minutes after flipping.
What does 'itadaki masu' mean and why is it said before eating in Japanese culture?
-'Itadakimasu' is a phrase said before eating in Japanese culture, expressing gratitude for the meal and acknowledging the effort of those who prepared it.
What is the purpose of the phrase 'subscribe to just one cookbook' mentioned at the end of the script?
-The phrase is likely a call to action encouraging viewers to subscribe to the channel or follow the cookbook for more recipes and cooking tips.

Outlines

00:00

🍘 Making Taiyaki: Batter Preparation and Cooking Process

This paragraph provides a step-by-step guide on how to make taiyaki, a popular Japanese fish-shaped cake. It begins with the preparation of the batter by sifting 1-1/4 cup of cake flour, adding 1 tsp each of baking powder and baking soda into a large bowl. The dry ingredients are then mixed with 3 Tbsp of sugar. In a separate bowl, one egg is whisked with 3/4 cup of milk to form the wet mixture. The wet and dry ingredients are combined and whisked well before being refrigerated for an hour to allow the flavors to meld. The cooking process involves greasing and heating a taiyaki pan over medium-low heat, filling it 60% full with batter, placing red bean paste or alternative fillings like Nutella in the center, and covering it with more batter. The taiyaki is cooked by flipping it over after 2 to 2.5 minutes and then cooking for another 2 minutes. The script ends with an invitation to enjoy the taiyaki and a prompt to subscribe to 'Just One Cookbook'.

Mindmap

Keywords

💡Taiyaki

Taiyaki is a traditional Japanese fish-shaped cake that is typically filled with sweet red bean paste. It is a popular street food and is often enjoyed as a snack or dessert. In the video's context, taiyaki is the main focus, as the script provides a step-by-step guide on how to prepare and cook this delicious treat.

💡Cake Flour

Cake flour is a finely milled, soft wheat flour that is used in baking to produce light and tender baked goods. It has a lower protein content than all-purpose flour, which results in a more delicate texture. In the script, 1-1/4 cup of cake flour is sifted into a large bowl as part of the taiyaki batter preparation.

💡Baking Powder

Baking powder is a leavening agent that causes dough or batter to rise by releasing carbon dioxide when mixed with liquid and heated. It is a key ingredient in many baked goods, including the taiyaki batter, where it is combined with baking soda to create a light and fluffy texture.

💡Baking Soda

Baking soda, also known as sodium bicarbonate, is another type of leavening agent that reacts with acidic ingredients to produce carbon dioxide gas, which helps baked goods rise. In the script, 1 tsp of baking soda is added to the cake flour mixture for the taiyaki recipe.

💡Sift

Sifting is a process used in baking where dry ingredients are passed through a sieve to remove any lumps and to aerate the mixture. This ensures a smooth consistency and even distribution of ingredients. In the script, cake flour, baking powder, and baking soda are sifted into a large bowl for the taiyaki batter.

💡Whisk

Whisking is a cooking technique where ingredients are beaten together, usually in a circular motion, to combine them thoroughly and incorporate air. In the script, an egg is whisked in a medium bowl, and then milk and sugar are added to create a smooth mixture that is combined with the dry ingredients for the taiyaki batter.

💡Sugar

Sugar is a sweet crystalline substance that is often used as a sweetener in cooking and baking. It can also act as a preservative and contribute to the texture and browning of baked goods. In the script, 3 tablespoons of sugar are added to the sifted flour mixture for the taiyaki batter.

💡Refrigerate

Refrigerating refers to the process of storing food at low temperatures to preserve it or to allow certain ingredients to set or chill. In the context of the script, the batter is refrigerated for one hour to improve the texture and consistency before cooking the taiyaki.

💡Grease

Greasing is the process of applying a thin layer of fat, such as oil or butter, to a cooking surface to prevent food from sticking. In the script, the taiyaki pan is greased and heated over medium-low heat before adding the batter to ensure that the taiyaki does not stick.

💡Red Bean Paste

Red bean paste, also known as anko, is a sweet filling made from cooked and mashed adzuki beans and sugar. It is a traditional filling for many Japanese sweets, including taiyaki. In the script, red bean paste is used as the filling for the taiyaki, although other fillings like Nutella are also mentioned as alternatives.

💡Flip

Flipping is a cooking technique where food is turned over to cook the other side evenly. In the script, after the taiyaki batter is filled with red bean paste and covered, the pan is immediately flipped over to cook the fish shape evenly on both sides.

Highlights

Preparing taiyaki, a popular Japanese fish-shaped cake, using a specific recipe.

Sifting 1-1/4 cup of cake flour into a large bowl for a smooth texture.

Adding 1 tsp of baking powder and 1 tsp of baking soda to the flour for leavening.

Whisking one egg in a medium bowl to start the wet ingredient mixture.

Combining 3/4 cup of milk with the whisked egg for a creamy batter.

Adding 3 Tbsp of sugar to the sifted flour for sweetness.

Mixing the dry ingredients well before combining with the wet ingredients.

Whisking the combined dry and wet ingredients for a smooth batter.

Refrigerating the batter for one hour to enhance flavor and texture.

Greasing and heating the taiyaki pan over medium-low heat for even cooking.

Filling the taiyaki mold 60% full with batter before adding filling.

Using red bean paste as a traditional filling, but also offering alternatives like Nutella.

Covering the filling with more batter and closing the mold.

Flipping the mold immediately after covering to cook both sides evenly.

Cooking for 2 to 2.5 minutes on the first side for a golden exterior.

Flipping and cooking for an additional 2 minutes to ensure even cooking.

Enjoying the finished taiyaki as a delicious treat.

Encouraging viewers to subscribe to 'Just One Cookbook' for more recipes.