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Taiyaki (Japanese Fish Shaped Waffle)

4.50 from 4 votes
By Yuto Omura
https://sudachirecipes.com
Taiyaki is a golden waffle-like snack filled with sweet red bean paste and shaped like a fish. It's crispy on the outside, fluffy on the inside and a well-loved Japanese street food snack. Try making your own authentic Taiyaki at home with this delicious recipe!
Prep Time10 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour
Course Snacks, Sweets and Desserts
Cuisine Japanese
Servings 6 portions
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Course: Snacks, Sweets and Desserts
Cuisine: Japanese
Servings: 6 portions

Ingredients 
 

  • 125 g cake flour
  • 25 g cornstarch
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 20 g light brown sugar
  • 1 medium egg(s)
  • 150 ml whole milk
  • ½ tbsp honey
  • 1 pinch salt
  • 1 drop vanilla essence
  • 1 tsp cooking oil + extra for greasing
  • 240 g red bean paste (anko) check out my chunky red bean paste recipe here

Instructions 

  • Sift the dry ingredients (25 g cornstarch, 125 g cake flour, ½ tsp baking soda and ½ tsp baking powder) into a bowl and mix.
    sifting dry ingredients into a bowl
  • In a separate bowl add 20 g light brown sugar and 1 medium egg(s). Whisk until combined, then add ½ tbsp honey, 1 pinch salt, 1 drop vanilla essence, 1 tsp cooking oil and mix well. Finally, pour in 150 ml whole milk while whisking until smooth.
    whisked egg mixture
  • Make a well in the dry ingredients and add the liquid ingredients one-third at a time, whisking gently each time until the ingredients are combined and smooth.
    pouring wet ingredients into dry ingredients
  • Cover the bowl and rest in the refrigerator for 30 minutes.
    taiyaki batter in a bowl covered with plastic wrap ready for refrigeration
  • Divide 240 g red bean paste into equal pieces for each taiyaki, approx 40g (2.5oz) each. Roll into cylinders, cover and store in the refrigerator until it's time to cook.
    6 logs of sweet red bean paste (anko) on a metal tray lined with baking paper
  • After 30 minutes have passed, grease both sides of the taiyaki pan with a thin layer of cooking oil. Use kitchen paper to spread it evenly into the grooves of the mold. Place one side of the mold onto the stove and turn the heat on low/medium-low. Heat for a few minutes.
    greasing taiyaki pan with oil on kitchen paper
  • Once hot, add 1 tbsp of batter to each heated mold and spread it around using the back of a spoon. Make sure to go over edges of the taiyaki shape to stop it from falling when you flip the mold.
    adding taiyaki batter to mold
  • Once it's set (cooked enough that it doesn't run out), flip so that the empty one is on the stove and add 1 tbsp of batter to each mold. Spread evenly with the back of a spoon.
    taiyaki mold filled with batter
  • Place an anko cylinder into the centre of each taiyaki.
    placing anko (sweet red bean paste) in the center of taiyaki mold
  • Drizzle another tbsp of the batter over the top of the anko filling to act as a glue.
    coating anko with batter to act as a "glue" to hold taiyaki shape together
  • Close the mold and heat for another 1 1/2 to 2 minutes on each side. (This varies from stove to stove so make sure not to leave it unattended, you can flip it when you can smell the sweet, baked smell of taiyaki.)
    closed taiyaki mold heated on stove top
  • Remove the cooked taiyaki from the mold and repeat until you've used all of the batter and anko.
    complete taiyaki in mold
  • Optional: Use kitchen scissors to trim around the edges to neaten up the shape.
    trimming excess batter of taiyaki with kitchen scissors
  • Enjoy!
    complete Taiyaki (Japanese fish-shaped pastry)

Notes

Best eaten the same day. Store leftovers in the freezer. Defrost at room temperature and revive the crispiness using a toaster oven or grill.
Feel free to try out other fillings such as custard, chocolate, peanut butter, etc!