How to get Taiyaki crispy? Are they even supposed to be crispy? My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the crust is not like at street-stalls in Japan: Crunchy, crisp and thin.

I’m using one of these cheap Aluminum Non-Stick Taiyaki-pans, and tried various batters and heating regimes: Neither the amounts of Milk (if used), Egg, Baking-Soda, nor whether to bake hot-and-fast or cool-and-slow seems to get them crisp.

How can one achieve the authentic texture even with home Taiyaki-making equipment? And — is a crispy, crunchy outer crust even authentic — or were the ones i ate in Japan maybe bad examples of how a Taiyaki should be?
They are supposed to be cripsy. I would give it a quick toast in the toaster oven or turn on the boiler for a moment. Usually the tai yaki pan is cast iron so it's a lot hotter.