It is a microwavable Taiyaki mould, perfect if you don't have (or don't feel like cooking on a stove top) the traditional cast iron Taiyaki pan. The texture is somewhat different from regular taiyaki though, as to achieve the fish pattern on both sides of the fish using this plastic mold, you have to press on the surface quite firmly, and thus the end result is not of those fluffy pancake-like nature of normal taiyaki.
But well, this is easy and quite yummy for a quick fix.
The package also comes with instruction (in japanese, unfortunately. But it is quite easy to understand :))
I just used store-bought pancake mix. Isn't it ironic, that although I bought a egg free pancake mix (as I did not really pay attention when picking this off the shelf), I still added an egg to it -_-. Anyway, you can just use any pancake mix you like and if you want, you can add flaouring into it. I added matcha powder, coz' well, I am a matcha nut.
1. Make your pancake batter according to labelling's instruction. You may want to grease the plastic mould slightly before using it.
Pour about 1 table-spoon of the batter into the plastic mould (don't put too much, as the batter will rise). Cook it inside the microwave (do not use the lid yet). The instruction leaflet suggests 40 seconds for a 500 watt microwave, or 30 seconds for a 700 watt microwave. I don't know my microwave power, but after around 20 seconds, it is done.
2. Put in your favourite filling on top. Traditional taiyaki filling is sweet red bean/adzuki. As for me; well, as I am a Durian nut as well as Matcha nut, I put durian puree on them. You can use custard, chocolate, your favourite jam, or anything else you fancy.
3. Pour in another one table-spoon of batter to cover the filling. Microwave them again (same time with step no. 1). Remember, once again, they will rise. You may pour just a bit more than 1 table-spoon to cover the filling thoroughly, but not too much. Otherwise, the batter will overflow.
4. Take your inflated funny looking taiyaki from the microwave, and immediately put on the provided lids and press on top of the cooked mixture. Do this when they are still hot. The lid will provide the fish indentation unique to taiyaki on the top side of these little morsels.
When you lift the lids, the taiyakis should stick on the lids as well, making it easier to take them out. But if they don't, just lightly tap the mould upside-down onto a flat surface or a plate, and the little fishies should come out very easily.
And... it's done. My taiyakis have nice brown glaze on it as I put them briefly inside the oven afterwards (to crisp the outer layer a bit. Taiyaki has that slight crispy texture on their outer skin if cooked on a cast iron).