Taiyaki (Video) 鯛焼き

A classic street vendor snack in Japan, Taiyaki is a warm, fish-shaped cake with sweet red bean filling. This waffle-like Japanese treat is very popular at street fairs and summer festivals. In this recipe, I’ll show you how you can make fresh, hot taiyaki at home.

What I miss most about summertime in Japan is the astonishing array of Japanese street foods offered by vendors at the hundreds of festivals (matsuri) that take place across the country. The choices are endless! Hands down, one of the must-try street snacks is taiyaki (鯛焼き).

Fish-shaped, waffle-like taiyaki filled with sweet red bean paste is the stuff of my childhood dreams! Just the thought of fresh, warm taiyaki brings an intense craving and smile to my face. With the right pan, it’s easy to make taiyaki at home, too!

What is Taiyaki?

Taiyaki (鯛焼き) is a warm, waffle-style snack cake. Tai means “sea bream” and yaki means “grilled/baked.” It’s made in a cast iron mold shaped like an auspicious fish called red sea bream. Sweet red bean paste (anko) is the typical filling, but custard filling is also quite popular. You can also find it filled with chocolate, Nutella, or even cheese.

Taiyaki is one of the quintessential summer festival foods in Japan. There, you can also find taiyaki shops that specialize in making the fish-shaped pastry. Most recently, trendy shops across the world have reimagined this traditional treat.

In Tokyo, there is “croissant taiyaki” that combines croissant dough with tasty fillings. In New York, you can find the specialty shop Taiyaki NY that serves taiyaki as a soft serve ice cream cone. You choose your soft-serve flavor and finish with red bean filling, a wafer stick, and mini mochi.

Why is Taiyaki Shaped Like a Fish?

Its origins trace back to the Edo Period over 300 years ago. Before taiyaki took its fish shape, it started as imagawayaki, a warm, round-shaped cake that is filled with sweet red bean paste.

During the Meiji era (1868–1912), tai (sea bream) was considered a highly prized fish and only eaten for special celebrations. The fish became a symbol of luck in Japan’s way of life and culture. Some enterprising pastry makers decided to refashion the round imagawayaki into a brand new fish shape. With that, taiyaki was born and it became a huge hit.

Special Tool: Taiyaki Pan

Taiyaki is not taiyaki without its iconic shape! Since I know I’ll make it every summer as a tradition for my children (and myself), I decided to purchase a fish-shaped taiyaki mold/maker from Amazon.

Ingredients You’ll Need for Taiyaki

We only need simple pantry ingredients to make this classic recipe:

• cake flour – store-bought or you can make homemade cake flour
• baking powder and baking soda
• large egg
• whole milk
• sugar
• filling of your choice – red bean paste (anko), Nutella, chocolate, and custard are popular choices
• neutral oil

How To Make Taiyaki

1. Sift the dry ingredients into a large bowl. Add the sugar and whisk well.
2. Whisk the wet ingredients in a medium bowl.
3. Combine the wet and dry ingredients.
4. Refrigerate the batter for at least one hour.
5. Heat the taiyaki pan over medium-low heat. Brush the mold with neutral oil. 
6. Pour the batter (I use a large measuring cup) until the mold is about 60% full.
7. Spoon the filling into the center of the mold and pour more batter on top. Close the lid and immediately flip. Cook, then flip again to cook the other side. It’s done when the taiyaki is golden brown.

Serve the taiyaki warm. You can reheat a cold taiyaki in the toaster oven until it’s crispy on the outside.

Cakey vs. Crispy Taiyaki

Each shop and family has its own recipe and style of taiyaki. My taiyaki recipe leans toward a cakey, fluffy pancake texture as my kids prefer it that way. I actually like mine to be on the crispy side, like waffles.

If you also like a crispy texture, omit the egg and adjust the liquid amount for the taiyaki batter. I have a recipe for Crispy Taiyaki with an eggless batter that you can follow.

Types of Taiyaki Filling

Making taiyaki is very similar to a waffle making. The only extra touch is the filling. What kind of filling should we prepare?

Without a doubt, sweet red bean paste (anko) is the most classic and popular choice of filling. When I don’t have time to make my homemade red bean paste, I buy a can of ogura-an. The texture of the red bean paste is very smooth and easy to use.

You can find other sweet and savory options as well:

• Custard cream (recipe)
• Chocolate
• Nutella
• Cheese
• Sweet potato paste, and more!

My Childhood Memories of Taiyaki

When taiyaki is freshly made, the crispy exterior surrounding the warm soft cake with anko filling is delectable. I would toss it between my hands to avoid getting burnt and slowly bite into the steaming hot cake. I usually start eating from the head side and the tail last (how about you?).

When I was young, I sometimes had to share a taiyaki with my younger brother and I always fought for the head side because taiyaki shops do not always fill the red bean paste all the way to the tail. I was always really disappointed when they don’t!

More Japanese Street Snacks You’ll Love

• Imagawayaki (Obanyaki)
• Manju
• Dorayaki (Japanese Red Bean Pancake)
• Baked Japanese Sweet Potatoes (Yaki Imo)

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Taiyaki (Japanese Fish Shaped Waffle)

4.80 from 150 votes

A classic street vendor snack in Japan, Taiyaki is a warm, fish-shaped cake with sweet red bean filling. This waffle-like Japanese treat is very popular at street fairs and festivals. In this recipe, I‘ll show you how you can make fresh, hot Taiyaki at home.

Print Pin

Video

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Resting Time: 1 hour hr

Total Time: 25 minutes mins

Servings: 8 pieces

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1¼ cups cake flour (or make homemade cake flour; weigh your flour or use the “fluff and sprinkle“ method and level it off)
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 3 Tbsp sugar
• ▢ 1 large egg (50 g each w/o shell)
• ▢ ¾ cup whole milk (¾ cup + 4 tsp; adjust the amount of milk depending on the egg size)
• ▢ 8 Tbsp sweet red bean paste (anko) (or make my homemade Anko recipe; you can also use Nutella, custard, or your favorite filling)
• ▢ 1 Tbsp neutral oil (for greasing the grill)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Cook ModePrevent your screen from going dark

Instructions

 

Before You Start…

• Please note that the batter requires a resting time of 1 hour.

  I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
• Gather all the ingredients. You will also need a taiyaki maker. Please note that each brand of taiyaki maker comes with a different-sized mold. If you are making taiyaki for the first time, consider this a trial run for measuring the portion of ingredients you‘ll need for your particular taiyaki mold.
  

To Make the Batter

• Sift 1¼ cups cake flour, 1 tsp baking powder, and 1 tsp baking soda into a large bowl.
  
• Add 3 Tbsp sugar and whisk well to combine.
  
• In a medium bowl, whisk 1 large egg (50 g each w/o shell) and then add ¾ cup whole milk (¾ cup + 4 tsp). Combine well.
  
• Pour the wet ingredients into the dry ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb the liquid. Tip: Whisking the batter creates gluten; by letting it rest, the batter will relax and become smooth.
  
• Pour the batter into a measuring cup or jug. You should have about 1¼ cups.
  

To Cook the Taiyaki

• Preheat the taiyaki maker over medium-low heat. When it‘s hot, grease the pan with some of the 1 Tbsp neutral oil using a brush.
  
• Fill the taiyaki pan mold about 60% full of batter.
  
• In the center of each mold, put about 1 Tbsp of the 8 Tbsp sweet red bean paste (anko) and pour more batter on top to cover it.
  
• Optional: You can also use Nutella as a filling.
  
• Close the lid and immediately flip.
  
• Cook for 2 to 2½ minutes on that side. Then flip and cook for another 2 to 2½ minutes. Open and check to see if the taiyaki is golden brown. Remove from the pan and cool on a wire rack. Continue cooking the remaining taiyaki.
  

To Serve

• Serve warm. If the taiyaki get cold, you can toast them in the toaster oven or oven until they‘re crispy on the outside.
  

To Store

• You can keep the taiyaki in an airtight container and store in the refrigerator for up to 2 days or in the freezer for up to a month. To reheat, toast them in the toaster oven or oven until they‘re crispy on the outside.

Nutrition

Calories: 232 kcal · Carbohydrates: 41 g · Protein: 7 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 355 mg · Potassium: 181 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 120 IU · Calcium: 106 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Dessert

Cuisine: Japanese

Keyword: cake, red bean paste

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