📝 About This Recipe
Taiyaki is one of Japan's most beloved street foods, a whimsical fish-shaped cake that symbolizes 'tai' (sea bream), a sign of good luck and celebration. These warm, waffle-like treats feature a crisp, golden exterior that yields to a soft, cakey crumb and a heart of sweet, velvety red bean paste. Perfect as a nostalgic snack or a charming dessert, they bring the bustling energy of a Tokyo matsuri right into your home kitchen.
🥗 Ingredients
Dry Ingredients
- 150 grams Cake flour (sifted)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Salt
Wet Ingredients
- 1 Large egg (at room temperature)
- 180 milliliters Whole milk (can substitute with soy milk)
- 1 tablespoon Honey (helps with browning and moisture)
- 1 teaspoon Vegetable oil (plus extra for greasing the pan)
Traditional Filling
- 250 grams Tsubuan (Sweetened red bean paste) (chunky style is traditional)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the sifted cake flour, baking powder, baking soda, sugar, and salt until well combined.
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2
In a separate smaller bowl, lightly beat the egg. Add the milk and honey, whisking until the honey is fully dissolved and the mixture is uniform.
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3
Slowly pour the wet ingredients into the dry ingredients. Use a whisk to gently combine until the batter is smooth. Do not overmix, as this will develop gluten and make the Taiyaki tough; a few tiny lumps are acceptable.
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4
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30-60 minutes. This hydration period ensures a smoother texture and better rise.
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5
While the batter rests, divide the red bean paste into 8-10 equal portions (about 25-30g each). Shape them into small, flat logs that will fit easily into the center of the fish mold.
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6
Place your Taiyaki pan over medium-low heat. Lightly grease both sides of the mold using a pastry brush or a paper towel dipped in vegetable oil.
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7
Pour enough batter into one side of the mold to fill it about 50% full, ensuring you get batter into the tail and fin areas.
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8
Quickly place a portion of the red bean paste in the center of the batter. Gently press it down so it stays submerged.
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9
Pour more batter over the filling until it is completely covered and the mold is filled nearly to the top.
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10
Close the lid of the Taiyaki pan and immediately flip it over. This allows the batter to flow into the other side of the mold, creating a complete fish shape.
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11
Cook for about 2-3 minutes on each side. Periodically open the mold slightly to check for a deep, golden-brown color.
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12
Once cooked, carefully remove the Taiyaki with a spatula or tongs and place it on a wire rack. This prevents the bottom from getting soggy.
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13
Repeat the process with the remaining batter and filling. Trim any excess crispy edges with a pair of clean kitchen scissors if a perfect fish shape is desired.
💡 Chef's Tips
Always rest the batter; this is the secret to a tender, sponge-like interior. Keep the heat low and steady; if the heat is too high, the outside will burn before the inside is cooked through. If you aren't a fan of red bean, try filling with thick vanilla custard, Nutella, or even savory options like ham and cheese. To regain crispness for leftovers, reheat them in a toaster oven for 1-2 minutes rather than the microwave. Use a squeeze bottle to pour the batter for more precision and less mess around the edges of the mold.
🍽️ Serving Suggestions
Serve hot immediately after cooking for the best contrast between the crispy shell and soft filling. Pair with a hot cup of ceremonial grade Matcha or toasted Hojicha tea to balance the sweetness. Add a scoop of black sesame or green tea ice cream on the side for an elegant plated dessert. For a modern twist, drizzle with a little condensed milk or a dusting of kinako (roasted soybean powder). Enjoy as a 'walking snack' wrapped in a small piece of parchment paper, just like at a Japanese street festival.