How to make Taiyaki: Anko & Custard (with rice dough) 〜たい焼き〜 | easy Japanese home cooking recipe

Welcome to Taiji's Kitchen. Today I'm going to show you how to make taiyaki. So before we go into the cooking, I really want to thank you so much for letting me reach the 100,000 subscribers. I'll definitely not be able to do this without your support, so thank you so so much. I started this channel about two years ago and never imagined reaching this point because I never had any experience before that. Through the journey of making these videos, I learned a lot of things. This was a goal for a while now and now I've reached this point I see as a new beginning. So I hope you stick around for a second chapter and how I go further with this journey. So going back to taiyaki, they look like this. You may have seen this in some anime or some Japanese dramas. This is a very popular thing, especially if you go to Japanese festivals. To make this, you need a special pan looking like this. I actually bought this in Amazon in Germany and it's also not very expensive and so if you can give this a try, it's actually quite easy. The ingredients itself is pretty much the same as dorayaki, which I made a video earlier, but somehow it has a different texture. It's also just a really nostalgic feeling for me from my childhood. So if you're going to try something new, I urge you to give it a try. Today I'm going to show you with two fillings, one with regular anko, second is also a typical filling for taiyaki in Japan, which is actually more of a western thing, custard cream filling. You can also make this salty, kind of like a hot sandwich, putting in some ham or cheese or sausage or something. Just be creative with this. Then let's get started. Here are the ingredients for taiyaki with two types of fillings. For the first filling of anko, I'm using a packaged anko like this. You can buy this sometimes in a can or you can also of course make this yourself. If you're interested in making it yourself, please watch my other video on that. Then for the second filling of custard cream, I'm going to be using an egg, sugar, milk, all-purpose flour. And I'll also be making with two types of dough, one with a regular dough. For that I'll be using sugar, milk, all-purpose flour and baking powder. And for the second type of rice dough, I'm going to be using with regular rice flour and also mochiko or sweet rice flour. To make an authentic taiyaki, you need a taiyaki form like this. Nowadays in many places in the world, you can find these online. So if you're interested, it's quite easy to get one of those. Then let's start cooking. As the first thing, I'm going to make the custard filling. For that, I'm going to need an egg yolk. So I'm going to separate the egg and white. So to do that, I'm going to try to break the eggshell in half like this and then very slowly open it and let the egg white drip like this. Try to put the egg yolk on one side and then use the other side like this. We're going to try to get the egg white out as much as possible. And just like this, I have the egg yolk. Then so I'm going to put that in a pan. This, don't throw it away. I'm just going to add in the dough. So in this, I'm going to add in about 100 milliliters or 100 grams of milk. So perfect. And also about 20 grams of sugar. Perfect. And I'm going to put this in here. And then also in here, about 10 grams or one tablespoon of all-purpose flour. I'm going to try to mix this as thoroughly as possible. To assure the smoothness of the custard, I'm going to let it run through a colander. So these clumps and pieces of egg yolk you want to get rid of. Now let's cook the custard. So I want to heat up this very slowly. So I'm going to turn the heat to low and you just have to keep mixing like this the whole time. Otherwise, it's going to be cooked unevenly and may burn on the pan. But you just want to keep mixing like this. So the sun started to solidify just like this. It's a very good consistency. So you want to heat it up for another couple minutes or so like this and keep mixing. So once it gets this consistency, then you're going to turn the heat off. And so this may seem a little bit too runny, but don't worry. After it cools off, then it'll get more stiff. Now in this, I'm going to put in a couple drops of vanilla extract and then mix it in. So this is finished. I'm going to put it in a container and let it cool off. So I'm going to let this cool off like this. But if you cool off like this, it's going to form like a membrane on the surface. So to prevent that, I'm going to use a piece of saran wrap and then just cover the surface. Make sure the whole surface is covered with a saran wrap. I'm going to put this in the fridge and let it cool off. You can keep it in the fridge for a couple days. Now let's make the dough for the taiyaki. First, I'm going to crack an egg. And then here, I'm going to put in the egg white from making the custard. I'm going to use just half of this, just because I don't want to throw this away. And that's about 120 to 150 milliliters of milk. I think that'll be enough for today. And to that, also about 150 grams of all-purpose flour. So during this, use a colander like this. Otherwise, you may have clumps. So it's also perfect. Then here, about 50 grams of sugar. That is about one tablespoon. And then also about eight grams of baking powder. So this is 16 grams, so I'm going to use half of this. And we're going to mix this up. So then, this is finished. As the last thing, let's make the rice flour dough. In here, we're going to put in 25 grams of mochiko, or glutinous rice flour. Okay, perfect. And then also, same amount of regular rice flour. Okay, perfect. And then here, about four grams of baking powder. Okay. And then here, about half tablespoon of sugar, which is about eight grams. Nine grams. It's okay. Then here, I'm going to put in about 60 milliliters of water. Okay, perfect. Then here, the rest of the egg white. Of course, if you don't have this, you don't have to put this in. Then we're going to mix this. Make sure you don't have any clumps. And then this is finished. Then let's cook this. Now we're finally ready to make the taiyaki. So by the way, this is the custard that we made earlier. So as you can see, as it cooled down, it's become quite firm. So the anko is also ready. Then we're going to turn the heat to medium and heat the pan. So after about a minute or so, as the pan has been heated, then to cook this, we need to cook at low heat. So I'm going to turn the heat to low. So we're going to put in some dough, about tablespoon each. So this may seem too little, but they're going to puff up, so don't worry. I'm going to tilt the pan like this to put the dough everywhere, also on the tails. And then one of them, I'm going to put some anko. That's about 30 to 40 grams of anko. Then I'm going to kind of make the shape to fit the fish. And then on the other one, I'm going to put in the custard. I'm going to cover this with another tablespoon of dough. Make sure you cover everything. I'm going to cover this up, then flip to the other side. And then there's a locking system like this, so I'm going to lock it like this. Then I'm going to let it cook like this for two minutes or so. After about two minutes, I'm going to flip to the other side. Cook like this for one minute on this side again. And then after another minute, I'm going to flip also to the other side. Let's see how it looks on this side. Oh yeah, this looks good. And then I'm going to cook on this side again for another minute. So after about a minute, let's see how it looks. Oh yeah, this is looking perfect. I'm going to turn the heat off. I'm going to put this on a plate. Now let's make the second taiyaki with the rice flour dough. And so again, for each of them, also about a tablespoon. So you also want to tilt the pan so that they'll spread the dough around. So this also one with the anko. I'm just going to form it also in kind of like this fish shape. And the other one with the custard. And then we're going to cover this with the dough again. Then we're going to put the lid on and flip to the other side. And then again, we're going to cook like this for two minutes on this side as well. So after about two minutes, I'm going to flip to the other side and cook for one minute on this side again. And after about a minute, I'm going to flip to the other side and cook on this side also for two minutes. Okay, let's see how it looks on this side. Oh yeah, that's just perfect. Now I'm going to turn the heat off and I'm going to put this on a plate. And these are four kinds of taiyaki finished. Let's eat. Oh, this looks so good. Then let's eat. Itadakimasu. Let's start with the regular dough with anko. Itadakimasu. This is good. You hear that crunchiness? That's these so-called hane or like the wings. These also just kind of add to the crunchiness to it. Very delicious. Let's have the regular dough with a custard filling. Itadakimasu. This is the custard filling inside. This creaminess really matches with this dough. I really also love this custard cream filling. Also really, really delicious. Then let's have the rice flour dough with the anko. Itadakimasu. This is also really delicious. This rice flour dough is really, really chewy and yet the surface is really crunchy. So if you think of the ingredients, it's pretty much the same as the mochi, but because it's baked, it's got a little smokiness flavor to it and it's also great dessert. So a little bit of tea in the That is the last thing. Rice flour dough with a custard cream filling. Itadakimasu. This is also a really good match. This custard cream filling is also surprisingly a good match Oh, that was really delicious. So as you saw in this video, making taiyaki is really not that difficult as long as you have this taiyaki pan. I also made this for several of my friends. They all love it. So it's also great for making it at a party or something. And like I said in the intro, I'm so, so grateful to be able to reach 100,000 subscribers. And without your support, I would never be able to do this. So thank you, thank you so much. And as a thank you to all my supporters, I would like to make a question and answer video. So if you have any questions regarding me or this channel or anything regarding Japanese culture or Japanese food, please write your questions in the comments of this video. I'm going to wait for about a week or so and make a video answering all your questions. And if you enjoyed the video, I'd love it if you hit the like button for me. I'm looking forward to answering all your questions in the next video. Bye.