2022-10-31
By Japanese Cuisine Master
Japanese Cuisine
Snack
Use the Instant Pot’s "Yogurt" function to gently warm the milk and yeast for the batter, ensuring a smooth, silky texture that will rise beautifully when fried. This ensures a light and fluffy dough that’s the base for your Imagawayaki.
After filling the batter with your desired fillings (red bean paste, custard, or sweet potato), place the stuffed batter into your air fryer at 375°F for 10-12 minutes. The air fryer will cook them evenly, creating a crispy outer layer while keeping the inside soft and delicious.
When cooking the batter on a griddle, use an induction cooker to maintain a consistent heat. Set it to medium-low and monitor the cooking process closely to avoid burning while achieving the ideal golden-brown crust on both sides.
Imagawayaki batter is a mixture of flour, eggs, sugar, and water. Achieving the right consistency of the batter that is thick enough to hold the fillings but still light and fluffy can be challenging.
Imagawayaki is cooked in a special iron griddle with half-sphere molds. Ensuring that both sides cook evenly and the batter is fully cooked without burning takes practice and attention to cooking time and temperature.
Once one side is cooked, the Imagawayaki needs to be flipped over to cook the other side. Flipping the Imagawayaki without breaking it or causing the batter to spill out requires skill and a steady hand.
Imagawayaki can be filled with a variety of sweet fillings, such as sweetened red bean paste, custard, or chocolate. Properly filling the Imagawayaki without overfilling it and causing the filling to spill out takes practice.
Once the Imagawayaki is fully cooked, it needs to be removed from the mold without breaking it. It is important to let the Imagawayaki cool enough to be handled but not too much that it hardens and becomes difficult to remove.
Preparation Time 20 min
Cook Time 15 min
Total time 35 min