Make a paper towel into a tight ball and soak it in the vegetable oil. Do this first so the oil can fully soak into the paper towel.

Add the cake flour, shiratamako, baking powder, and baking soda to a strainer set over a medium bowl and sift the ingredients together.

Add the milk, cultured unsalted butter, honey, and vanilla extract to a microwave-safe bowl and heat for 50 seconds in a microwave oven set to 600 watts. Whisk the mixture together until the butter is fully dissolved.

Dump the wet ingredients into the dry ingredients and whisk together until the Taiyaki batter is smooth and free of lumps.

Heat both sides of the Taiyaki pan to about 285°F (140°C) with the stove at its lowest setting.

Use your oil-soaked paper towel to lightly grease the mold. There shouldn't be any bubbles of oil on the surface of the pan.

Add 1 tablespoon of batter to the left and right sides of the mold. Use a heat-safe pastry brush to paint the batter into the tail and up the sides of the mold.

Once the batter has set, turn the pan so the top half of the mold is over the fire.

Add 1 tablespoon of batter to the left and right sides of the mold and use the pastry brush to spread it around as you did before.

Add about 1 heaping tablespoon of anko down the center of the mold and press it down a bit so there are no peaks.

Pour over a generous tablespoon of batter and use the brush to spread it to the edges.

Close and lock the lid, and then immediately flip the pan over. Let this cook for 2 minutes. Next, flip the pan and cook for another 2 minutes on the second side.

Open the lid and check the color. If it's still looking light, you can continue cooking it until it becomes golden brown and crisp. If the Taiyaki sticks to the pan, heat the side that's sticking over the stove and use a skewer or toothpick to help release it.