📝 About This Recipe
Taiyaki is Japan’s most beloved street food, a whimsical fish-shaped cake that symbolizes 'Tai' (sea bream), a sign of good fortune. This recipe features a crisp, golden waffle-like exterior that yields to a heart of sweet, nutty adzuki bean paste known as Tsubuan. Perfectly balanced between a snack and a dessert, these warm cakes offer a nostalgic taste of Tokyo’s bustling festivals right in your own kitchen.
🥗 Ingredients
Handmade Adzuki Bean Paste (Tsubuan)
- 1 cup Adzuki beans (dried, rinsed thoroughly)
- 3/4 cup Granulated sugar (adjust to taste)
- 1/4 teaspoon Sea salt (to enhance the sweetness)
- 4 cups Water (for boiling)
Taiyaki Batter
- 1 1/2 cups Cake flour (sifted)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 Large egg (at room temperature)
- 3/4 cup Whole milk (cold)
- 3 tablespoons Granulated sugar
- 1 tablespoon Honey (for color and moisture)
- 1/4 cup Water
For Cooking
- 2 tablespoons Vegetable oil (for greasing the pan)
👨🍳 Instructions
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1
Prepare the beans: Place rinsed adzuki beans in a heavy-bottomed pot and cover with water. Bring to a boil, then immediately drain the water to remove bitterness.
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2
Simmer the paste: Return beans to the pot with 3-4 cups of fresh water. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45-60 minutes until beans are soft enough to crush easily between your fingers.
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3
Sweeten the beans: Drain most of the excess water, leaving just a thin layer. Add sugar in three batches, stirring constantly over medium heat until the mixture thickens into a shiny, heavy paste. Stir in the salt, remove from heat, and let cool completely.
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4
Mix dry ingredients: In a large bowl, whisk together the sifted cake flour, baking powder, and baking soda.
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5
Whisk wet ingredients: In a separate bowl, beat the egg with the sugar and honey until pale. Slowly whisk in the milk and water until well combined.
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6
Combine: Gradually pour the wet ingredients into the dry ingredients. Whisk gently until just combined; do not overmix, as a few small lumps are fine for a tender crumb.
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7
Rest the batter: Cover the batter and let it rest in the refrigerator for at least 30 minutes. This allows the flour to hydrate for a smoother texture.
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8
Preheat the pan: Heat your Taiyaki mold/pan over medium-low heat. Lightly brush both sides of the fish cavities with vegetable oil.
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9
Initial pour: Fill the fish molds about 50% full with batter. Ensure the batter reaches the tail and fins.
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10
Add filling: Place a generous tablespoon of the cooled adzuki paste in the center of the body. Press it down slightly so it doesn't poke out.
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11
Seal the fish: Pour more batter over the bean paste to cover it completely. Close the lid of the Taiyaki pan.
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12
The flip: Immediately flip the pan over. Cook for about 2-3 minutes on each side. Open slightly to check for a deep, golden-brown color.
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13
Cool and serve: Remove the Taiyaki from the pan and let them rest on a wire rack for 2 minutes. This allows the steam to escape so the exterior stays crispy.
💡 Chef's Tips
Use cake flour instead of all-purpose for a lighter, more delicate texture. If you don't have a Taiyaki pan, a waffle maker will work, though you'll lose the iconic fish shape. Don't skip the resting time for the batter; it's the secret to a uniform, golden-brown finish. For a crispier shell, you can replace 2 tablespoons of flour with cornstarch. Leftover Taiyaki can be reheated in a toaster oven to regain their crunch.
🍽️ Serving Suggestions
Serve piping hot with a cup of ceremonial grade Matcha or roasted Hojicha tea. Pair with a scoop of black sesame ice cream for a modern plated dessert. Dust lightly with powdered sugar or a drizzle of condensed milk for extra sweetness. Enjoy as a 'walking snack' wrapped in a small piece of parchment paper, just like in Japan.