📝 About This Recipe
Taiyaki is one of Japan’s most iconic street foods, a charming fish-shaped cake that symbolizes 'tai' (sea bream), a sign of good luck. These golden treats feature a crisp, waffle-like exterior that yields to a warm, velvety center of sweet red bean paste. Perfect for festive snacking, this recipe captures the nostalgic balance of a light, airy batter and the earthy richness of traditional wagashi flavors.
🥗 Ingredients
Dry Batter Ingredients
- 150 grams Cake flour (sifted for a lighter texture)
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 3 tablespoons Granulated sugar
- 1/4 teaspoon Salt (fine sea salt)
Wet Batter Ingredients
- 1 piece Large egg (at room temperature)
- 180 ml Whole milk (can substitute with soy milk)
- 2 tablespoons Water (cold)
- 1 tablespoon Vegetable oil (plus extra for greasing the pan)
- 1 tablespoon Honey (helps with the golden color)
The Filling
- 200 grams Tsubuan (Sweet Red Bean Paste) (chunky style preferred for texture)
- 1/2 cup Vanilla Custard (optional alternative filling)
👨🍳 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 medium bowl, lightly beat the egg. Add the milk, water, honey, and vegetable oil, whisking until the honey is fully dissolved.
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3
Gradually pour the wet ingredients into the dry ingredients. Whisk gently until just combined; do not overmix, as a few small lumps are better than a tough batter.
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4
Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate and results in a smoother texture.
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5
While the batter rests, divide your red bean paste into 8 equal portions (about 25g each) and shape them into small logs to make filling easier.
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6
Preheat your Taiyaki pan over medium-low heat. Lightly grease both sides of the fish molds using a brush dipped in vegetable oil.
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7
Pour the batter into the fish molds on one side of the pan until they are about 50% full. Ensure the batter reaches the tail and fins.
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8
Place a portion of the red bean paste in the center of the batter. Gently press it down so it stays in the middle.
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9
Pour more batter over the filling until the red bean paste is completely covered and the mold is filled to the brim.
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10
Close the lid of the Taiyaki pan and immediately flip it over. This ensures the batter flows into the other side of the mold to create a full fish shape.
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11
Cook for 2-3 minutes on one side, then flip the pan and cook for another 2-3 minutes on the other side.
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12
Open the pan slightly to check for a deep golden-brown color. If they are too pale, cook for another 30-60 seconds per side.
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13
Carefully remove the Taiyaki from the pan and place them on a wire rack for 1-2 minutes. This prevents the bottom from getting soggy while keeping the outside crisp.
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14
Repeat the process with the remaining batter and filling, greasing the pan lightly between batches if necessary.
💡 Chef's Tips
Letting the batter rest is crucial for a crisp shell and soft interior. Use a squeeze bottle to pour the batter for more precision and less mess. If the exterior is browning too fast, lower your heat; Taiyaki needs a slow, steady heat to cook through without burning. For an extra-crispy finish, you can substitute 20g of the cake flour with cornstarch or rice flour. If you have leftovers, reheat them in a toaster oven rather than a microwave to restore the crunch.
🍽️ Serving Suggestions
Serve piping hot immediately after cooking for the best experience. Pair with a hot cup of Matcha or roasted Hojicha green tea. For a modern twist, serve with a side of matcha-flavored soft serve ice cream. Dust lightly with powdered sugar or a hint of matcha powder for a beautiful presentation. Try a 'sweet and salty' pairing by serving with a few pieces of pickled ginger on the side.