Yuzu Red Bean Paste Taiyaki
Mix white bean paste and yuzu jam to form the filling, then bake into taiyaki.
Ingredients
store-bought white bean paste filling
200g
store-bought yuzu jam
40g
taiyaki honey batter (see p46 for instructions)
to taste
Instructions
1
Make the yuzu bean paste filling
Mix the white bean paste filling with the yuzu jam until well combined to make the yuzu bean paste filling, set aside.
2
Bake the taiyaki
Preheat the taiyaki mold, then brush on a thin layer of salad oil, and pour in the taiyaki honey batter to about 60% full. Once the batter begins to bubble, add an appropriate amount of the yuzu bean paste filling (from Step 1) into each one, then pour in more batter, close the mold lid, flip over, and continue to bake for about 3 minutes. When no more steam escapes and the taiyaki turns golden, open the mold and remove.
