Name: Taiyaki (Japanese Fish-Shaped Dessert) with Red Bean or Nutella Filling Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Japanese
Ingredients: 1 1/4 cup (150 g) cake flour; 1/4 cup (50 g) granulated sugar; 1 teaspoon (5 g) baking powder; 1 teaspoon (5 g) baking soda; 1/4 teaspoon salt; 1 large egg; 3/4 cup whole milk; 1 tablespoon (15 g) vegetable oil; 1/2 teaspoon vanilla extract; 3/4 cup filling (red bean paste, Nutella, custard, cheese, etc.)

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Introduction

Taiyaki is a delightful Japanese fish-shaped dessert known for its crispy exterior and soft, fluffy inside. Traditionally filled with sweet red bean paste, it can also be enjoyed with various fillings like Nutella or custard. This recipe will guide you through making perfect taiyaki at home.

The image shows six golden-brown, fish-shaped pastries arranged on a round white speckled plate set on a white marbled surface. Each pastry has detailed fish scale and fin patterns with a smooth texture, slightly darker brown on the raised parts and lighter golden in the recessed areas. The pastries are evenly spaced with their tails pointing in various directions. Around the main plate, parts of two more plates also holding similar fish pastries are visible. A beige linen cloth with frayed edges is draped casually to the top left of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup (150 g) cake flour
1/4 cup (50 g) granulated sugar
1 teaspoon (5 g) baking powder
1 teaspoon (5 g) baking soda
1/4 teaspoon salt
1 large egg
3/4 cup whole milk
1 tablespoon (15 g) vegetable oil
1/2 teaspoon vanilla extract
3/4 cup filling (red bean paste, Nutella, custard, cheese, etc.)

Instructions

Step 1: Sift the cake flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Whisk to combine and set aside.
Step 2: In a medium bowl, mix the egg, milk, vegetable oil, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined, leaving a few lumps. Cover and refrigerate for at least 1 hour.
Step 4: Preheat your taiyaki pan over medium-low heat. Brush both sides of the mold lightly with neutral oil and wipe away excess with a paper towel.
Step 5: Stir the batter once more, then pour it into a measuring cup with a spout. Fill the taiyaki mold about 60% full, leaving the fishtail section empty.
Step 6: Add about 1 tablespoon of your chosen filling in the center of the batter. Use a piping bag for easier filling if preferred.
Step 7: Cover the filling with more batter until the fishtail section is filled. Close the mold and immediately flip it to spread the batter evenly.
Step 8: Cook for 2-3 minutes on each side, or until both sides are golden brown. Transfer the taiyaki to a rack to cool slightly before serving. Trim any excess batter with scissors.
Step 9: Repeat with the remaining batter and filling. Serve warm for the best taste.

Tips & Variations

For a crispier texture, cook taiyaki slightly longer on low heat and flip frequently.
Try different fillings like sweet potato paste, chocolate chips, or cheese for a savory twist.
Resting the batter in the fridge helps improve texture and flavor.
If you don’t have a taiyaki pan, a small waffle iron with a similar shape can work as an alternative.

Storage

Store leftover taiyaki in an airtight container at room temperature for up to 1 day. Reheat gently in a toaster oven or regular oven to maintain crispness. Avoid microwaving as it can make the taiyaki soggy.

How to Serve

The image shows six golden-brown fish-shaped pastries on a large white speckled plate, each with detailed scales, fins, and eyes, with colors ranging from light golden to deeper brown edges. The pastries are slightly shiny, showing a soft and baked texture. The plate sits on a white marbled surface and is partially covered by a beige cloth with fringed edges on the left. Around the main plate, there are white plates holding additional fish-shaped pastries, with one plate partly visible on the right and another at the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of flour instead of cake flour?

You can substitute all-purpose flour, but the texture may be less tender. Cake flour helps create the light and fluffy texture typical of taiyaki.

What fillings work best for taiyaki?

Traditionally, sweet red bean paste is used, but you can try Nutella, custard, cheese, or even savory fillings like ham and cheese for variety.