Ingredients

For the taiyaki batter

• 1 cup cake flour
• 2 teaspoons baking powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup water

For the filling

• 3 tablespoons sour cream
• 1 teaspoon lemon juice
• 3 sprigs scallion and/or cilantro, chopped
• red pepper flakes to taste
• salt and pepper to taste
• 1 tin fishwife smoked salmon, flaked into small pieces
• 1 cucumber, sliced
• pickled radish

Method

1. Sift the dry ingredients into a medium bowl: 1 cup cake flour, 1 tsp baking powder, 1 tsp corn starch. Add the sugar and salt. Mix well.
2. Add the liquids to the dry ingredients: the beaten egg, milk, and water. Mix well until all clumps are gone.
3. To make the filling, in a small bowl mix together sour cream, lemon juice, scallions and/or cilantro, red pepper flakes, salt and pepper, and fishwife smoked salmon.
4. Heat up your taiyaki pan on low heat. Brush both sides with oil. Once hot, add a tablespoon of batter to one side of the pan and spread it into thin layer with a spoon so the whole fish is evenly covered. Once halfway cooked (air bubbles will come to the surface), flip the pan and spread a layer of batter on the opposite side in the same manner. Once half cooked, close the pan and let it cook for 3 minutes (exact cooking time depends on your pan), flipping occasionally to make sure each side is evenly golden brown. You can open the pan to check the doneness. When the taiyaki is golden brown, carefully remove it from the pan.
5. To assemble: With a knife, cut a slit between the two sides of the taiyaki and spread a few teaspoons of filling inside, then add cucumber slices. Enjoy!