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Taiyaki (Japanese Fish‑Shaped Sweet Cake) with Red Bean Paste Filling
Recipe by Йоші Фуджівара
Traditional Japanese fish‑shaped cake (taiyaki) filled with sweet adzuki bean paste. The recipe includes homemade anko, a silky vanilla custard, and a light sponge batter. Perfect for a festive dessert or a sweet snack.
MediumJapaneseServes 4
Printable version with shopping checklist
Source Video
1h 15m
Prep
2h 10m
Cook
25m
Cleanup
3h 50m
Total
Cost Breakdown
Total cost:$8.82
Per serving:$2.20
Critical Success Points
- • Constantly stir the bean‑sugar mixture to avoid burning.
- • Maintain low heat while thickening the custard to prevent curdling.
- • Ensure the batter is chilled before cooking for a crisp exterior.
- • Seal the fish mold properly so the filling does not leak.
Safety Warnings
- • Boiling beans and hot syrup can cause severe burns – handle with care.
- • Hot oil in the mold may splatter; use a splatter guard.
- • Steam from the bain‑marie can cause scalds.
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