Taiyaki: The Irresistible Japanese Fish Dessert You’ll Want to Make Tonight

Imagine walking down a lantern-lit street in Tokyo, the scent of warm batter and sweet bean wafting through the air. That’s the magic of Taiyaki—a playful, fish-shaped cake that’s crisp on the outside and pillowy on the inside. Whether you call it a Japanese fish dessert or a beloved piece of Japanese street food, once you make it at home, it becomes your own little kitchen treasure.

Maybe your week felt too busy, or dessert feels like a chore. But Taiyaki is simple, fun, and flexible—and it doubles as a conversation piece when guests see fish-shaped treats on the plate. Let me walk you through how this Taiyaki recipe became my go-to in moments when I want something special but don’t have hours to fuss.

Why You’ll Love This Taiyaki (Japanese Fish Dessert)

• It’s a blend of crispy and soft textures that delights every bite.

• You can customize the filling—go classic with red bean, or mix it up with Nutella or custard.

• It’s quicker than you think. Once batter’s resting, the cooking is speedy.

• Kids, friends, or even picky eaters will smile when you serve them a fish-shaped cake.

Ingredients

• 120 g (1 cup) all-purpose flour

• 1.5 g (¼ tsp) baking powder

• 1.5 g (¼ tsp) baking soda

• 30 g (2 tbsp) granulated sugar

• 1 large egg

• 160 ml (⅔ cup) milk

• 15 ml (1 tbsp) honey

• 15 ml (1 tbsp) neutral oil (vegetable or canola)

• 120 g (½ cup) sweet red bean paste (anko), or fill with Nutella or custard

• Neutral oil (extra) for greasing the mold

Instructions — How to Make This Taiyaki Recipe

1. Mix the dry ingredients. In a bowl, sift together the flour, baking powder, baking soda. Stir in the sugar so it’s evenly distributed.

2. Whisk wet ingredients. In another bowl, beat the egg with milk, honey, and neutral oil until smooth and uniform.

3. Combine gently. Pour the wet mixture into the dry mixture a little at a time, stirring to avoid lumps. You want a silky batter. Let it rest for 30 minutes—this helps give your taiyaki a better texture.

4. Heat the mold. Place your taiyaki mold on medium heat and grease both sides with a little neutral oil.

5. Pour & fill. Pour about 1½ tablespoons of batter into one side of the mold, spreading it to cover the fish shape.

6. Add filling. Spoon about 1 tablespoon of your chosen filling (sweet red bean paste, Nutella, or custard) into the center of that batter layer.

7. Top layer. Add another tablespoon of batter over the filling, ensuring it seals all edges so filling won’t leak.

8. Cook one side. Close the mold and cook for 2–3 minutes until golden brown and crisp.

9. Flip & finish. Flip the mold and cook the other side for another 2–3 minutes until both sides look beautifully browned.

10. Remove & cool. Carefully remove the taiyaki from the mold (use a silicone spatula if needed) and let cool slightly before serving while still warm.

Cooking Tips & Tricks

• Resting the batter matters. Let the batter sit 30 minutes to let air bubbles escape and improve texture.

• Don’t overfill! If you put too much filling, it might leak out when you close the mold.

• Heat control is key. If your mold or stove is too hot, the outside will brown too fast and the inside won’t cook properly. Medium heat is your friend.

• Rotate mold if uneven. If one side grills faster, rotate the mold occasionally so both sides crisp evenly.

• Playing with fillings. Swap in chocolate, jam, or even savory fillings like sweet potato or cheese. Just make sure the filling is firm enough to stay put inside.

A Little Story from My Kitchen

I first tried making taiyaki on a rainy Sunday afternoon. I’d been craving something cute, comforting, and sweet—but not a whole cake. As I poured batter into that fish mold (yes, I bought one on a whim), my daughter peeked over and said, “Why is dessert shaped like a fish?” I laughed—and she helped me spoon in red bean paste. The moment I flipped the mold and the fish shapes emerged golden brown, she clapped. From that day, taiyaki became our special treat. We experimented with Nutella, custard, and even banana slices inside. Every time someone visits, they ask, “Is that fish dessert real?” And then they devour it.

When things feel rigid or stressful in life, I find joy in small rituals like this—mixing batter, flipping molds, sneaking a bite warm. Food has a way of anchoring us, reminding us to pause and savor.

What to Serve with Taiyaki

Taiyaki is delightful on its own, especially when warm. But here are a few pairing ideas to make it feel extra special:

• Green tea (matcha) — the slight bitterness of matcha cleanses the palate beautifully between sweet bites.

• Vanilla ice cream or soft-serve — place a taiyaki on top for an Instagram-worthy dessert.

• Fresh fruit slices — strawberries, kiwi, or mango bring a refreshing contrast.

• Drizzles & dustings — a light dusting of powdered sugar, a thin drizzle of melted chocolate or honey—just enough to add flair, not overwhelm.

Gather your family or guests, serve them one warm, and watch them smile at the fish shape before that first bite.

How to Store Taiyaki (Leftovers & Reheating)

If you have leftovers (lucky you!), here’s how to keep them crisp and tasty:

• Short-term (1 day): Let the taiyaki cool completely. Store them in an airtight container at room temperature, placing parchment paper between layers so they don’t stick.

• Longer (2–3 days): Wrap each in plastic wrap, then place in an airtight bag or container in the fridge.

• Reheating: Use a toaster oven or oven (about 160 °C / 320 °F) for 5–7 minutes to crisp them back up. Avoid microwaving if possible—it makes the exterior soft and soggy. If you must microwave, do so for just 15–20 seconds, then crisp in a pan or oven briefly.

• Freezing: You can freeze fully cooled taiyaki (wrapped well) for up to a month. Reheat from frozen in an oven set to low heat until warmed through and crisped.

Frequently Asked Questions (FAQs)

Can I substitute whole-wheat flour or gluten-free flour?

You can try swapping in part whole-wheat or a gluten‑free blend, but the texture will change. It may be denser or less crisp. Experiment with small batches first.

Can I use other fillings besides red bean paste?

Absolutely! This Taiyaki recipe is forgiving. Try Nutella, custard, chocolate ganache, or even savory fillings like sweet potato or cream cheese. Just don’t overfill.

Is the mold essential?

Yes — the fish shape comes from the mold. Without it, you’d lose the charm (and structure). If you don’t have one yet, they’re inexpensive online or in Asian kitchenware shops.

Can I make the batter ahead of time?

Yes, you can mix the batter ahead and refrigerate up to 24 hours (cover tightly). However, letting it rest fresh for 30 minutes when you’re ready improves texture. If cold, bring back toward room temp before cooking.

Why did my filling leak out?

Likely too much filling or insufficient sealing with the top batter layer. Use a bit less filling or gently press edges to seal better before closing mold.

Bringing a Little Warmth (and Flavor) Home

There’s something charming and comforting about Taiyaki—a dessert that’s not just beautiful but playful, and deeply satisfying. Whether you call it Japanese street food, a Japanese fish dessert, or just your weekend treat, this Taiyaki recipe is a bridge: between tradition and your kitchen, between your cravings and a sweet solution.

Try it tonight. Let the scent of browned batter fill your kitchen. Watch the first golden fish emerge from the mold. And know that even in a busy life, there’s space for small joys—like biting into a warm, slightly crisp fish-shaped cake with a surprise inside.

Discover more delicious recipes by following me on Facebook and Pinterest.

Taiyaki

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• Author: Olivia Hartwellen
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Taiyaki is a playful Japanese fish-shaped cake that’s crisp on the outside and soft on the inside, typically filled with sweet red bean paste, Nutella, or custard. This iconic street food dessert is fun to make at home, offering customizable fillings and a unique shape that always impresses.

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Ingredients

Scale 1x2x3x

• 120 g (1 cup) all-purpose flour

• 1.5 g (¼ tsp) baking powder

• 1.5 g (¼ tsp) baking soda

• 30 g (2 tbsp) granulated sugar

• 1 large egg

• 160 ml (⅔ cup) milk

• 15 ml (1 tbsp) honey

• 15 ml (1 tbsp) neutral oil (vegetable or canola)

• 120 g (½ cup) sweet red bean paste (anko), or substitute with Nutella or custard

• Neutral oil (extra) for greasing the mold

Cook Mode Prevent your screen from going dark

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Instructions

• Mix dry ingredients: In a bowl, sift together flour, baking powder, and baking soda. Stir in sugar.

• Whisk wet ingredients: In another bowl, beat egg with milk, honey, and oil until smooth.

• Combine: Slowly add wet mixture into dry ingredients, stirring to create a lump-free, silky batter. Rest for 30 minutes.

• Heat mold: Grease a taiyaki mold with neutral oil and place on medium heat.

• Fill base: Pour 1½ tbsp batter into one side of the mold, spreading to cover the fish shape.

• Add filling: Spoon 1 tbsp red bean paste (or chosen filling) into the center.

• Seal with batter: Add 1 tbsp batter over filling, covering edges fully.

• Cook one side: Close the mold and cook for 2–3 minutes until golden.

• Flip & finish: Flip mold and cook 2–3 more minutes until both sides are browned.

• Cool & serve: Remove gently and serve warm.

Notes

Rest batter for 30 minutes to improve texture.

Avoid overfilling or the filling may leak.

Maintain medium heat for even cooking.

Try alternative fillings like chocolate, jam, or sweet potato.

Store cooled taiyaki in an airtight container; reheat in oven or toaster for best crispness.

• Prep Time: 5 minutes (plus 30 minutes resting)
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop (mold cooking)
• Cuisine: Japanese