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Taiyaki

These crispy Japanese taiyaki fish-shaped cakes feature a lightly sweet batter and a cozy filling, traditionally made with sweet red bean paste, making them a delightful treat for any occasion.
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Japanese
Calories: 240
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 large egg (about 50 g without shell)
  • 3/4 cup whole milk plus 1 to 1 1/2 tablespoons more if the batter is too thick
  • 1 tablespoon neutral oil for cooking
Filling
  • 8 tablespoons sweet red bean paste (anko) 1 tablespoon per taiyaki
Equipment
  • Taiyaki pan

Method
 

Preparation
  1. Sift the cake flour, baking powder, and baking soda into a large bowl. Whisk in the sugar.
  2. In a medium bowl, beat the egg and stir in the milk until smooth.
  3. Pour the wet mixture into the dry ingredients and whisk until smooth. Cover the bowl and chill the batter for at least 1 hour.
Cooking
  1. Heat the taiyaki pan over medium-low heat and brush both sides with oil.
  2. Fill each fish mold about 60% full with batter, add 1 tablespoon of red bean paste in the center, then cover with more batter.
  3. Close the pan, flip it right away, and cook for 2 to 2 1/2 minutes. Flip again and cook for another 2 to 2 1/2 minutes until golden brown.
  4. Transfer each taiyaki to a wire rack and repeat with remaining batter.
Serving
  1. Serve the taiyaki warm for the best taste and texture.

Notes

Taiyaki is best served warm. Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat in a toaster oven for best texture.