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.
Ingredients
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120 g (1 cup) all-purpose flour
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1.5 g (¼ tsp) baking powder
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1.5 g (¼ tsp) baking soda
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30 g (2 tbsp) granulated sugar
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1 large egg
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160 ml (⅔ cup) milk
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15 ml (1 tbsp) honey
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15 ml (1 tbsp) neutral oil (vegetable or canola)
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120 g (½ cup) sweet red bean paste (anko), or substitute with Nutella or custard
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Neutral oil (extra) for greasing the mold
Instructions
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Mix dry ingredients: In a bowl, sift together flour, baking powder, and baking soda. Stir in sugar.
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Whisk wet ingredients: In another bowl, beat egg with milk, honey, and oil until smooth.
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Combine: Slowly add wet mixture into dry ingredients, stirring to create a lump-free, silky batter. Rest for 30 minutes.
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Heat mold: Grease a taiyaki mold with neutral oil and place on medium heat.
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Fill base: Pour 1½ tbsp batter into one side of the mold, spreading to cover the fish shape.
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Add filling: Spoon 1 tbsp red bean paste (or chosen filling) into the center.
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Seal with batter: Add 1 tbsp batter over filling, covering edges fully.
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Cook one side: Close the mold and cook for 2–3 minutes until golden.
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Flip & finish: Flip mold and cook 2–3 more minutes until both sides are browned.
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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