Taiyaki: Fish-Shaped Sweet Red Bean Cake

In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar.

In a separate bowl, beat the egg, then gradually whisk in the milk and water until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. Let the batter rest for 10-15 minutes.

Heat your taiyaki pan over medium-low heat. Lightly brush the inside of both sides of the pan with vegetable oil.

Pour enough batter to cover the bottom half of one side of the pan. Place a generous spoonful of sweet red bean paste in the center, then pour a little more batter over the filling to cover it.

Close the pan and cook for 3-5 minutes on each side, flipping occasionally, until the taiyaki is golden brown and cooked through. The cooking time may vary depending on your pan and heat.

Carefully remove the taiyaki from the pan and let it cool slightly on a wire rack before serving. Repeat with the remaining batter and filling.