Japanese Fish-Shaped Anko Taiyaki (8 Pieces)

Have a taiyaki fish-shaped mold ready. Sift 1 1/4 cups cake flour, 1 tsp baking powder and 1 tsp baking soda into a bowl; stir in 3 tbsp sugar.

Beat one large egg in another bowl and mix in 180ml whole milk.

Add wet ingredients to the flour and whisk until smooth and pourable; if unusually thick, add about one extra tablespoon of milk as the creator advises.

Cover and refrigerate the batter for at least one hour, then transfer to a pouring jug.

Preheat the taiyaki mold over medium-low heat; brush it lightly with portions of the total 1 tbsp oil throughout cooking.

Fill each mold about 60% with batter, spoon 1 tbsp anko into each center and pour a little more batter over the filling so it is covered.

Close the mold and immediately flip it. Cook for about 2–2 1/2 minutes, flip again and cook another 2–2 1/2 minutes until golden on both sides with no raw batter inside.

Remove to a wire rack and repeat with remaining batter and anko to make eight pieces; let the very hot filling cool briefly before eating.

Refrigerate leftovers in a sealed container within two hours and eat within two days or freeze; heat thoroughly through before eating.