1. What is Taiyaki made of?

Taiyaki is a Japanese fish-shaped cake made with a light, fluffy batter typically consisting of cake flour, sugar, baking powder, egg, milk, and a touch of vanilla. It's filled with a sweet or savory filling like red bean paste, custard, Nutella, or even cheese.

2. How do I keep Taiyaki crispy?

To maintain the crispy texture of Taiyaki, it’s best to enjoy it fresh. If you need to store leftovers, place them in an airtight container for up to 3 days and reheat in a toaster oven. For longer storage, freeze them individually wrapped in plastic wrap and reheat them from frozen.

3. Can I make Taiyaki with different fillings?

Absolutely! While the traditional fillings for Taiyaki are red bean paste and custard, you can easily customize it with other fillings like Nutella, chocolate ganache, sweet potato, matcha, or even savory options like cheese or ham and cheese.

Taiyaki: The Delicious Japanese Fish-Shaped Dessert

Name: Taiyaki
Prep time: 5 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 ¼ cup (150 g) cake flour; ¼ cup (50 g) granulated sugar; 1 teaspoon (5 g) baking powder; 1 teaspoon (5 g) baking soda; ¼ teaspoon salt; 1 large egg; ¾ cup whole milk; 1 tablespoon (15 g) vegetable oil; ½ teaspoon vanilla extract; ¾ cup filling (red bean paste, Nutella, custard, or cheese)

Description

Taiyaki is a popular Japanese fish-shaped dessert with a crispy exterior and a soft, tender interior. Filled with a variety of sweet fillings such as red bean paste, custard, Nutella, or even cheese, this Japanese fish waffle is the perfect treat for any occasion. Easy to make and highly customizable, Taiyaki is a fun recipe for baking enthusiasts of all levels.

Ingredients

Scale

1 ¼ cup (150 g) cake flour
¼ cup (50 g) granulated sugar
1 teaspoon (5 g) baking powder
1 teaspoon (5 g) baking soda
¼ teaspoon salt
1 large egg
¾ cup whole milk
1 tablespoon (15 g) vegetable oil
½ teaspoon vanilla extract
¾ cup filling (red bean paste, Nutella, custard, or cheese)

Cook Mode Prevent your screen from going dark

Instructions

Sift dry ingredients: In a large mixing bowl, sift the cake flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.
Combine wet ingredients: In a medium mixing bowl, add the egg, milk, vegetable oil, and vanilla extract. Mix until smooth.
Combine: Pour the wet ingredients into the dry ingredients and whisk until just combined, leaving a few clumps. Cover and refrigerate for at least one hour.
Preheat the Taiyaki pan: Heat the Taiyaki pan over medium-low heat and lightly grease both sides with neutral oil. Wipe away excess oil with a paper towel.
Fill the mold: Mix the batter quickly and transfer it into a measuring cup with a spout. Fill each mold about 60% full, leaving room for the fishtail.
Add filling: Pipe about 1 tablespoon of your chosen filling (Nutella, red bean paste, etc.) into the center of the fish shape.
Cover with batter: Add more batter over the filling until the mold is full. Close the pan and flip it immediately so the batter spreads evenly.
Cook and cool: Cook for 2-3 minutes on each side until golden brown and crispy. Transfer to a rack to cool slightly before serving.
Serve: Enjoy your Taiyaki while it’s warm for the best texture and flavor.

Notes

Do not overmix the batter. A few clumps are essential for a light, fluffy texture.
Resting the batter for at least one hour is crucial to relax the gluten and achieve a soft interior.
Preheat your Taiyaki pan to ensure a crispy exterior.
Adjust the amount of filling based on your preference, but make sure it doesn’t overflow.
If you don’t have a Taiyaki pan, you can use a regular waffle iron for a different shape.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Pan-frying
Cuisine: Japanese

Nutrition

Serving Size: 1 Taiyaki
Calories: 162 kcal
Sugar: 11 g
Sodium: 295 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0.01 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 23 mg