|For taiyaki batter|
|Cake flour||3 1⁄2 Ounce (100 gram)|
|Baking soda||2⁄3 Teaspoon|
|Egg||1⁄2 (30 gram/1.06 ounce)|
|Water||3 1⁄2 Fluid Ounce (100 milliliter)|
|White bean paste/Black bean paste||5 1⁄4 Ounce (150 gram)|
|For white bean paste|
|White beans||1⁄2 Pound (250 gram, Daifuku Mame, a type of Shiro Ingen Mame)|
|Water||1000 Milliliter (4 1/4 cup, for soaking beans)|
|Sashimizu||150 Milliliter (100 plus 50 milliliter Adding cold water to boiling water)|
|White refined sugar||1⁄2 Pound (250 gram)|
WHITE BEAN PASTE DIRECTION
1. Take white beans in a bowl and add 3 times its volume of water.
2. Cover with a plastic wrap and soak overnight until all the wrinkles disappears.
3. Transfer the beans to a cooking pot along with the soaking water and cook over medium heat.
4. When water comes to full boil, add cold water. This process will keep the temperature of the beans even from inside and outside.
5. When the water boils again remove the foam and reduce the heat to low.
6. Cook for 3 more minutes and discard the water to remove bitterness.
7. Rinse the beans lightly with water.
8. Pour the beans in the cooking pot and add fresh water.
9. Turn on the burner and bring to boil. Add cold water until it stops simmering.
10. When the water boils again remove the foam.
11. Place a drop lid in the pot and put on the lid.
12. Reduce the heat to extreme low and let the beans simmer until they are extremely soft.
13. Do not stir or the beans will get mashed. These beans are cooked for 1 ½ hours.
14. Discard the water and add the beans back to the pot.
15. Add 1/3 of the sugar and mix with a heat resistant paddle while still on heat.
16. Add another 1/3 sugar and stir until evenly mixed.
17. Add rest of the sugar and pinch of salt.
18. Mix well and check the thickness for consistency.
19. Put the paste on a baking sheet.
20. Cover the paste with a cooking sheet and cool it down.
TAIYAKI BATTER DIRECTION
1. Take egg in a bowl, beat and add water. Stir until they are blended thoroughly mixed.
2. Sift cake flour, baking soda and white refined sugar through a sieve.
3. While stirring the flour mixture with a whisk pour the egg in the center.
4. Gradually blend in the egg and stir the mixture thoroughly.
5. Mix until all the lumps have disappeared and you get a smooth taiyaki batter.
TAIYAKI COOKING DIRECTION
1. Lightly heat both the sides of taiyaki pan.
2. Coat the inside of the pan with vegetable oil.
3. Pour the taiyaki batter into the pan.
4. Place the premade white bean paste and in another place the red bean paste.
5. Pour the batter over the bean paste.
6. Close and flip the taiyaki pan.
7. Cook until both the sides are golden brown.
8. Remove the taiyaki with a bamboo skewer and trim off the edges of the taiyaki.
Calories 1323 Calories from Fat 33
% Daily Value*
Total Fat 4 g5.6%
Saturated Fat 0.8 g4%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 631.4 mg26.3%
Total Carbohydrates 280 g93.3%
Dietary Fiber 33.5 g134.1%
Sugars 132.3 g
Protein 52 g104.2%
Vitamin A 1.2% Vitamin C
Calcium 49.2% Iron 110.3%
*Based on a 2000 Calorie diet