I ate it very often in Japan and wanted to try as many different flavours in different cities as possible^^
I even noticed some differencies between Taiyaki from different cities. Nagoya's Taiyaki are rather crispy with a thin batter. In Tokyo I ate very thick and soft Taiyaki two times and in Osaka I found a Crepes-batter-taiyaki.
In Japan they use various delicious fillings, depending on the season.
I tried vanilla custard cream, chocolate custard, sweet potato, Murasaki-Imo (violet potato), Matcha cream, white bean paste, red bean paste and chestnut(^^)
Today I tried the Taiyaki pan that I had bought in Japan(^0^)
I was not sure if I could use it on an electric stove but it worked pretty well, it just takes a bit longer than if you're using a gas stove.
For the dough, I used the recipe by Cooking with dog! <3
I bought this spoon-set in Japan, it's so useful to know how much of one ingredient is necessary for a recipe.^^
So here are the ingredients~
Makes app. 5 pieces
100g Cake Flour
2/3 tsp Baking Soda
2 tbsp Sugar
Red Bean paste (or any other filling like white bean paste, jam, vanilla or chocolate custard, chocolate-nut-cream like nutella (it becomes very liquid because of the heat, it's not so easy to handle those creams with taiyaki. However it's extremely delicious^^)
Beat the egg a bit with a fork.
Add the water and mix both.
Sift the fluor, sugar and baking soda together (I didn't sift them -.-;)
While you mix with a fork, add the egg-water-mix and stir with the fork.
Dissolve every lump until the batter is even.
Heat and oil the pan.
First, cover the molds with batter so that the molds are fillied out completely.
Then add some of your filling (I used Tsubu-an, red bean paste)
Spread more batter over the filling to cover it completely.
Close the pan and flip it over immediately. Let it sit like this on highest heat for some time.
Check the cakes~ Still too white.
Cook the cakes some minutes, every now and then flip the pan and check.
If they are browned on both sides, they're ready!
Nice beautiful Taiyaki!! (^^)
Some of the Taiyaki I ate while I lived in Japan.
Crepe-dough Taiyaki in Osaka
Murasaki-Imo Taiyaki at Aeon in Nagoya
Standard Taiyaki in the little Taiyaki-shop near my dormitory
Thick and soft Chestnut-anko Taiyaki in Asakusa, Tokyo
Chocolate-vanilla-custard in Nagano, Tokyo