Step 1

Unwrap the crescent dough sheet on the cutting board. Stretch it out a little to make it more even throughout.

Step 2

Cut the dough into 8 pieces with a knife – like so.

Step 3

Place a piece of dough into the fish shape mold. Press the mold with your fingers to fill in the shape while making sure there are no air bubbles underneath the dough.

Step 4

Fill all 8 fish bread molds with dough pieces.

Step 5

On one side of the mold, fill with sweet red bean paste dough. I usually add about 3 Tbs of sweet red bean paste but adjust to your taste.

Step 6

Close up the Bungeoppang/Taiyaki pan and take the mold to your stove top. Turn on stove to medium-low (between medium and low) and cook for about 2 minutes to 2:30 minutes. Open the pan after 2 min or so to check the doneness. Leave it until it becomes nice and brown.

Step 7

Turn the pan over and cook another 2 minutes or so until it is also done on that side too like above.

Step 8

And that’s it!! You will have an incredible snack or dessert that’s wonderfully crispy on the outside and a yummy sweet and soft filling on the inside! SERVE when it’s still warm!!