White Taiyaki

• 50 grams Shiratamako
• 1 pinch Salt
• 1 tsp Vegetable oil
• 80 ml Water
• 1 Katakuriko (for dusting)
• 1 Anko (sweet azuki bean paste)

1. Put all the ingredients except for the ones marked in a heatproof container, and mix and knead well with your hands.
2. Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W.
3. Spread the dough out about 5 mm thick on a surface dusted with katakuriko.
4. Cut the dough with a cookie cutter.
5. Make two fish shapes per cake.
6. Spoon bean paste on one of the fish shapes.
7. Wet your finger a little and pinch the edges to seal.
8. To finish cooking without browning them, cook in low heat on a non-oiled frying pan.
9. They are delicious when browned slightly too.
10. Done!
11. I made the eyes and gills with chopsticks.
12. If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven.
13. Please also see "Taiyaki- soft and chewy even when chilled".
14. These are taiyaki that don't harden even when chilled.
15. The dough uses soy milk and is healthy.
16. COOKPAD user "yamita" made these little cuties with this recipe.

shiratamako, salt, vegetable oil, water

Taken from cookpad.com/us/recipes/169108-white-taiyaki (may not work)