Taiyaki (bungeoppang aka carp bread)
Grandma loves bungeoppang!
TAIYAKI Fish-Shaped Pastry Makes about 8 fish (they will all get eaten lol)
Grandma calls it bungeoppang (carp bread). There is no fish in it. The batter is Marie's favorite pancake batter, so if you can make pancakes, you can make these. No fish pan? A waffle iron works great!
WHAT YOU'LL NEED
2 cups all-purpose flour
4 Tbsp sugar
4 tsp baking powder
¼ tsp baking soda
½ tsp salt
1¾ cups milk
4 Tbsp unsalted butter, melted, plus more for the pan (or use oil if it’s easier)
2 tsp vanilla extract
1 large egg
Whipped cream for filling (homemade or from the can. Halmi won't tell.)
A fish shaped pan or a waffle iron
Vegetable shortening to grease the pan
Grandma’s Favorite Black Sesame Topping
Grandma puts on a little maple syrup and then a sprinkle of this topping
2 Tbsp black sesame seeds
1 Tbsp brown sugar
(optional) 1 Tbsp walnuts or peanuts, chopped
(optional) a little salt
THE BATTER
Whisk the flour, sugar, baking powder, baking soda, and salt in a big bowl. In another bowl, whisk the milk, melted butter (or oil), vanilla, and egg. Pour the wet into the dry. Stir until it just comes together. Lumps are fine. Rest 10 minutes.
THE TOPPING
Toast the sesame seeds and any nuts in a dry frying pan over medium heat for 1 to 2 minutes, stirring constantly until fragrant. Remove from heat and let them cool. Grind the toasted seeds and nuts together with the brown sugar and salt until well combined using a mortar and pestle or by crushing them in a bag with a rolling pin. Keep the topping in a jar to put on everything!
THE PAN
Pre-heat your pan over medium-low heat. Brush both sides with shortening (butter works too- but shortening really helps reduce the sticking). Every fin. Every scale. Using a stove-top waffle iron? Grease it the same way.
THE POUR
Fill each fish about three-quarters full (only fill one half). This batter puffs up, so use less than you think or it runs out the tail.
THE FLIP
Close the pan. Flip it right away. Cook 2 to 3 minutes a side until golden. Peek if you need to.
THE FILL
Let the fish cool a few minutes. If it’s too hot it will melt the cream. Poke a hole or cut a slit and fill it with whipped cream. Squirt the can in there. A piping bag works. So does a zip bag with the corner cut off.
THE FINISH
Top with anything you like! Grandma likes the black sesame topping over maple syrup. Sprinkle it right on your whipped cream!
HALMI'S TIPS
Coat the pan with a little vegetable shortening to help avoid sticking.
Batter too thick to pour? Loosen with a splash of milk.
Brown outside, raw inside? Your pan is too hot. Turn it down.
Not a whipped cream person? Custard, chocolate, ice cream, jam! Experiment and tell us about it!
More toppings: powdered sugar, honey, fruit, sprinkles. Fill them right before you eat. Plain fish keep a day or two. Heat them up in a toaster oven, not the microwave (they will get soggy). No fish pan and no waffle iron? No worries- these make super fluffy pancakes! Put the whipped cream and topping on those. Enjoy!!! If you make it, take a photo and tag us! We love seeing what you make!