Forget everything you thought you knew about fish cakes! These aren't your grandma's bland, grey patties. Prepare to be amazed by our super fast grilled taiyaki fish cakes, boasting a crispy exterior and a delightfully fluffy interior. The unique taiyaki shape adds a playful touch, making them perfect for a fun weeknight dinner or a crowd-pleasing appetizer. We're taking things up a notch with a vibrant salted egg and sweet corn topping, creating a harmonious blend of savory and slightly sweet flavors that will leave you craving more. The irresistible combination of textures and tastes will transform your usual fish cake experience.
This recipe simplifies the process, ensuring even the busiest cooks can achieve restaurant-quality results in minutes. We’ve optimized for speed without sacrificing flavor or presentation. Ready to dive into the deliciousness? Let's get started with our easy step-by-step guide to making these incredible grilled taiyaki fish cakes.
Tools Needed
- Taiyaki fish cake mold
- Gas stove
- Pot
- Frying pan
- Bottle (for dispensing batter)
- Measuring cups and spoons
Ingredients
- rice cake flour: 4 x 200g bags (600g total)
- water: 600ml
- salted egg: 50g
- cotton floss: 15g
- corn: 1 ear (amount unspecified)
- butter: 20-30g
- sugar: 1-2 spoons (depending on preference)
Step-by-Step Instructions
Step 1. Prepare the Salted Egg & Corn Topping
- Blanch the corn kernels until they float . Drain and set aside.
- Stir-fry the corn kernels with butter, salted egg (chopped), cotton floss, and sugar until fragrant and cooked . Set aside to cool.
Step 2. Make & Cook the Taiyaki Batter
- Combine the rice cake flour and water . Stir until well combined. No need to let it rest.
- Heat both sides of the mold on low heat for 1-2 minutes each .
- Optionally, brush a thin layer of butter inside the heated mold .
- Using a bottle, dispense batter into each mold, filling about halfway . Add the prepared topping.
- Close the mold and cook each side for 2 minutes .
Step 3. Grill the Taiyaki Fish Cakes
- Close the mold and cook each side for 2 minutes .
Step 4. Cool & Serve
- Carefully remove the fish cakes and place them on a wire rack to cool .
- Repeat steps 6-8 for remaining batter.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- For faster preparation, use pre-mixed fish cake flour instead of mixing your own .
- Don't overcook the corn, or it won't be crispy .
- If using a bottle to dispense batter, no need to cover it; if using a bowl, cover it to prevent the batter from drying out .
- Using a bottle to dispense the batter makes the process much faster .
Nutrition
- N/A
FAQs
1. Can I use frozen taiyaki molds?
Yes, but ensure they are thoroughly greased to prevent sticking and may require slightly longer cooking time.
2. What can I substitute for salted egg yolk?
For a milder flavor, you can use a combination of mayonnaise and a pinch of turmeric for color. However, the salted egg yolk provides a unique richness.
3. How can I make these ahead of time?
You can prepare the fish cake batter and the salted egg yolk mixture in advance. Assemble and grill just before serving for the best texture and crispiness.
These super fast grilled taiyaki fish cakes with salted egg and corn topping offer a delightful fusion of textures and flavors that are sure to impress. From the crispy exterior to the fluffy interior and the vibrant, savory-sweet topping, this recipe delivers a satisfying and unforgettable culinary experience. So, gather your ingredients and get ready to create these sensational fish cakes today!