I thoroughly enjoyed the Thanksgiving meals, but now I’m ready for something totally different.
I haven’t made Taiyaki, or stuffed Japanese cake, for a while, and I knew it was time to make some.
One of the reasons I wanted to make Taiyaki was that I had some leftover custard cream, and I thought it would be perfect to fill the fish.
Making Taiyaki is a tricky job.
You want to make sure there is enough filling inside, but you don’t want it to spill.
You want the fish to have a nice color, but you don’t want it to burn.
Taiyaki is traditionally filled with sweet Azuki beans, but today you will find so many unique fillings.
My favorites are Azuki and custard cream, so I decided to use them both.
Why not, right?
These were so delicious!!
These guys were a bit overfilled.
They may not be ideal for selling, but I don’t mind them at all because a lot of filling is always good.