Delicious Homemade Fish-Shaped Pastry

Homemade Fish-Shaped Pastry

Growing up, one of my fondest memories was enjoying homemade fish-shaped pastry during the summer festivals in Japan. The warm, sweet aroma of the pastries filled the air, making it impossible to resist. My grandmother would always make sure to buy me one, and it quickly became my favorite treat. Now, as a chef, I decided to recreate this delightful memory in my kitchen. This Homemade Fish-Shaped Pastry brings back all those nostalgic feelings, and I’m excited to share this recipe with you.

Making the Batter

The first step in making these delightful Homemade Fish-Shaped Pastries is preparing the batter. I carefully combine cake flour and sweet rice flour, along with baking powder and baking soda, sifting them together to ensure a smooth texture. Then, I whisk the wet ingredients—milk, unsalted butter, honey, and vanilla extract—until they are well blended. Combining the wet and dry ingredients creates a perfectly smooth batter, ready for the next step.

Filling and Cooking

With the batter ready, it’s time to heat up the taiyaki pan. This special pan is essential for creating the iconic fish shape of the Homemade Fish-Shaped Pastry. I preheat both sides of the pan, ensuring it’s evenly hot, and lightly grease it with vegetable oil. Pouring the first layer of batter into the mold, I spread it carefully to fill the tail and sides. Once the batter sets slightly, I flip the pan to heat the other side. Adding the sweet red bean paste filling, I then cover it with another layer of batter, ensuring the filling is completely enclosed.

Final Touches

Cooking the pastries to a perfect golden brown requires patience and a watchful eye. Flipping the pan every two minutes ensures even cooking on both sides. When the Homemade Fish-Shaped Pastry turns beautifully crisp and golden, I know it’s ready. Opening the mold reveals the delightful fish-shaped treat, reminiscent of the ones I enjoyed as a child. If any sticking occurs, a quick heat over the stove and a gentle nudge with a skewer easily releases the pastry.

Chef’s Notes- Homemade Fish-Shaped Pastry

• Preheat the Pan Thoroughly: Ensure your Taiyaki pan is well-heated before adding the batter to achieve a perfectly golden and crispy texture.
• Consistent Batter Thickness: Spread the batter evenly in the mold to ensure uniform cooking. Using a pastry brush can help with this.
• Monitor the Temperature: Keep the stove on the lowest setting to prevent the pastries from burning. Adjust the heat if necessary to maintain a steady cooking temperature.
• Filling Placement: Place the filling precisely in the center to avoid it spilling out during cooking. Press it down slightly but do not spread it too close to the edges.
• Check for Doneness: Open the pan periodically to check for a golden brown color. If the pastry sticks, use a skewer to gently release it.
• Cooling Time: Let the Taiyaki cool on a wire rack for a few minutes after cooking to help them firm up and become extra crispy.
• Serving Suggestions: Serve Taiyaki with a side of fresh fruit, a small bowl of dipping sauce, or a scoop of ice cream for a delightful contrast in flavors and temperatures.
• Alternative Fillings: Try using Nutella, custard, or even savory fillings like cheese and ham for a unique twist on the traditional sweet version.
• Storage Tips: Store leftover Taiyaki in an airtight container at room temperature for up to a day or refrigerate for up to 3 days. Reheat in a toaster oven for best results.

Homemade Fish-Shaped Pastry

Recipe by Kimmy

Course: Dessert, SnackCuisine: JapaneseDifficulty: Medium

Servings

4

pastries

Prep time

10

minutes

Cooking time

10

minutes

Calories

278

kcal

Total time

20

minutes

Dive into the delightful world of Japanese street food with this easy Homemade Fish-Shaped Pastry recipe! Perfectly golden and crisp on the outside, with a sweet filling inside, this treat is a crowd-pleaser. Whether you’re a seasoned chef or a beginner, this recipe is simple to follow and yields delicious results every time. Get ready to impress your friends and family with this fun and tasty dessert!

Ingredients

• Dry Ingredients

• 1/2 cup cake flour

• 2 tablespoons sweet rice flour (shiratamako)

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• Wet Ingredients

• 1/2 cup milk

• 2 tablespoons unsalted butter

• 1 tablespoon honey

• 1/2 teaspoon vanilla extract

• Filling

• 1/2 cup sweet red bean paste (anko)

• For Greasing

• 2 teaspoons vegetable oil

• Alternative Ingredients:

• Cake Flour: All-purpose flour slightly denser texture

• Sweet Rice Flour: Cornstarch different texture

• Milk: Almond milk dairy-free option

• Unsalted Butter: Margarine dairy-free option

• Sweet Red Bean Paste: Nutella different flavor

Directions

• Prepare the Pan – Roll a paper towel into a tight ball and soak it in vegetable oil to grease the Taiyaki pan later. – Combine cake flour, sweet rice flour, baking powder, and baking soda in a strainer over a medium bowl and sift together.
• Mix Wet Ingredients – In a microwave-safe bowl, combine milk, unsalted butter, honey, and vanilla extract. Microwave for 50 seconds at 600 watts until the butter melts. Whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and lump-free.
• Heat the Pan – Preheat both sides of the Taiyaki pan to about 285°F (140°C) on the stove’s lowest setting. Use the oil-soaked paper towel to lightly grease the Taiyaki mold. dd 1 tablespoon of batter to each side of the mold and use a pastry brush to spread it into the tail and sides. Once the batter sets slightly, flip the pan so the top half is over the heat.
• Add Filling and Second Layer – Add another tablespoon of batter to each side and spread it around. Place a heaping tablespoon of anko in the center and press down slightly. Pour another generous tablespoon of batter over the filling and spread it to the edges. Close and lock the lid, then flip the pan immediately. Cook for 2 minutes on each side.
• Check and Finish – Open the lid to check for a golden brown color. If needed, continue cooking until crisp. If sticking occurs, heat the sticking side over the stove and use a skewer to release.

Equipment

• taiyaki pan
• medium glass bowl
• strainer
• microwave-safe bowl
• whisk
• pastry brush

Nutrition Facts

• Calories: 278kcal
• Carbohydrates: 43g
• Protein: 5g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 19mg
• Sodium: 82mg
• Potassium: 100mg
• Fiber: 1g
• Sugar: 20g
• Vitamin A: 225IU
• Vitamin C: 0.03mg
• Calcium: 60mg
• Iron: 1mg

FAQs- Homemade Fish-Shaped Pastry

Can I make Taiyaki without a Taiyaki pan?

While a Taiyaki pan is ideal for achieving the traditional fish shape, you can use a waffle maker or a sandwich press as a substitute. The taste will be similar, but the shape will be different.

What other fillings can I use for Taiyaki?

Besides sweet red bean paste, you can use Nutella, custard, chocolate, cheese, ham, or even mashed sweet potatoes. Experiment with different fillings to find your favorite.

Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good whisk before using it to ensure it’s smooth.

Why is my Taiyaki sticking to the pan?

If your Taiyaki is sticking, it might be due to insufficient greasing or the pan not being hot enough. Make sure to grease the pan well and preheat it thoroughly before adding the batter.

Can I freeze Taiyaki?

Yes, you can freeze cooked Taiyaki. Let them cool completely, wrap them individually in plastic wrap, and store them in a freezer bag for up to 1 month. Reheat in a toaster oven or microwave before serving.