Taiyaki Zunda

1: To make Zunda: Boil edamame until tender, around 4-5 minutes. Remove each edamame from its outer shell covering, then grind to a paste, or grind to a paste then pass through a sieve.

2: Mix in sugar and milk to the ground edamame. Set aside.

3: To make the Crunchy Taiyaki batter: combine sugar and egg with a whisk until clumps disappear. Then mix in milk and sugar. Add in dry ingredients, and whisk together until the batter becomes smooth.

4: Heat the taiyaki pan on medium heat and lightly grease with canola oil, removing extra oil with a paper towel. Once warm, turn heat to low and add in around 1 ½ tablespoons of batter to each fish dent on one side of the taiyaki pan. Spread the batter to the outer edges of the fish dent using a brush or a spoon.

5: Once the batter has set, rotate the pan and repeat the process of greasing, adding batter and spreading.

6: Add in 1- 1 ½ tablespoons of zunda in the center of one side of the taiyaki and spread gently. Add ½ tablespoon of batter on top of the zunda to bind both sides of taiyaki together and close the pan together.

7: Cook on low heat until both sides of taiyaki are golden brown and crisp, about 3-4 minutes per side.

8: Serve while hot!