White Taiyaki
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
116
kcal
6% DV
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).