Taiyaki

Fish-shaped waffle cakes with a crisp outer shell filled with sweet red bean paste or custard cream.

Ingredients

• 600g thinly sliced beef
• 1 cup soba noodles
• 1 tbsp minced garlic
• 2 tsp cracked black pepper
• 1/4 cup neutral vegetable oil
• 2 bean sprouts, chopped
• a handful of fresh mitsuba, chopped
• toasted sesame oil, for serving
• 400ml dashi stock
• 2 tsp shichimi togarashi
• 2 shiitake mushrooms, chopped

Instructions

1. 1

   Prepare the panko breadcrumbs base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, shiitake mushrooms, sliced scallion whites, and white sesame seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the panko breadcrumbs until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the panko breadcrumbs with the filling, a spoonful of pickled ginger, and a scattering of chives.

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