White Taiyaki

Directions

1. 1
   ["Put all the ingredients except for the ones marked in a heatproof container, and mix and knead well with your hands.", "Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W.", "Spread the dough out about 5 mm thick on a surface dusted with katakuriko.", "Cut the dough with a cookie cutter.", "Make two fish shapes per cake.", "Spoon bean paste on one of the fish shapes.", "Wet your finger a little and pinch the edges to seal.", "To finish cooking without browning them, cook in low heat on a non-oiled frying pan.", "They are delicious when browned slightly too.", "Done!", "I made the eyes and gills with chopsticks.", "If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven.", "Please also see \"Taiyaki- soft and chewy even when chilled\"".""