Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • 200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk
  • 1 teaspoon vanilla extract (optional)
  • 40 grams (3 tablespoons) unsalted butter (melted and slightly cooled)
  • 200 grams (1 1/2 cups) cake flour
  • 40 grams (3 tablespoons) granulated sugar
  • 1 tablespoon baking powder
  • Pinch salt
  • Vegetable oil (for greasing)
  • 2/3 cup Nutella (divided)

Instruction

  • In a medium bowl, beat the egg. Mix in the milk, vanilla extract, and butter.
  • In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Cover and refrigerate the bowl for at least 1 hour.
  • Place a taiyaki pan over medium low heat. Lightly grease with vegetable oil.
  • Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the batter. Add a heaping tablespoon of Nutella in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip.
  • Cook for about 2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color periodically once it has had a chance to set.
  • Transfer the golden taiyaki to a wire rack and repeat with the remaining batter and Nutella.