Snack · 35 min · japanese

Taiyaki

A Japanese snack built around flour and eggs — on the table in 35 minutes. Each serving lands at 380 calories with 9g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Flour
• 2 Eggs
• 0.5 cup Sugar
• 1 tsp Baking powder
• 1 cup Milk
• 1.5 cups Anko
• 2 tbsp Butter

Steps

1. Whisk the flour, eggs, sugar, baking powder, and milk into a smooth batter; rest 15 minutes.
2. Heat the fish-shaped mold and brush with butter. Pour batter into each fish, add a spoonful of anko in the belly, and cover with more batter.
3. Close and cook 3 minutes per side until deep golden and crisp. The tail should snap when you bite it.
4. Cool 2 minutes on a rack — the filling is volcanic when fresh.
5. Serve warm. Crisp outside, cakey inside, sweet bean heart: the fish that swims upstream into your afternoon.

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