Taiyaki (Japanese Fish-Shaped Dessert) with Red Bean or Nutella Filling Recipe
Taiyaki is a popular Japanese fish-shaped dessert made from a light, fluffy batter filled with sweet or savory fillings such as red bean paste, Nutella, custard, or cheese. This recipe details how to prepare the batter and fill a special taiyaki pan to create these charming, crispy-edged treats perfect for a delightful snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 taiyaki (depending on mold size) 1x
- Category: Dessert
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 large egg
- 3/4 cup whole milk
- 1 tablespoon (15 g) vegetable oil
- 1/2 teaspoon vanilla extract
Filling
- 3/4 cup filling (red bean paste, Nutella, custard, cheese, etc.)
Instructions
- Sift and mix dry ingredients: In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk these ingredients to combine evenly and set aside.
- Combine wet ingredients: In a separate medium bowl, whisk together the egg, whole milk, vegetable oil, and vanilla extract until fully blended.
- Make the batter: Pour the wet mixture into the dry ingredients and whisk gently until just combined, leaving some lumps in the batter. Cover the bowl and refrigerate the batter for at least 1 hour to rest.
- Preheat and prepare taiyaki pan: Heat the taiyaki pan over medium-low heat. Lightly brush both sides of each fish-shaped mold with a neutral oil and wipe off excess oil with a paper towel to prevent sticking.
- Fill the pan with batter: Give the chilled batter a quick stir and pour it into a measuring cup with a spout for easier pouring. Fill each mold about 60% full, avoiding filling the fishtail section at this stage.
- Add filling: Place approximately one tablespoon of your chosen filling into the center of the batter. To make filling easier and cleaner, use a piping bag to pipe the filling into the batter portion of the mold.
- Cover the filling and close the mold: Pour additional batter over the filling to fill the fishtail area and close the taiyaki mold. Immediately flip the pan to evenly spread the batter and ensure even cooking.
- Cook taiyaki: Cook each side for about 2 to 3 minutes until the taiyaki turns golden brown and crispy on the outside.
- Cool and serve: Remove the cooked taiyaki from the pan and transfer to a cooling rack briefly. Trim any excess batter with scissors if desired. Repeat the process with remaining batter and fillings, and serve taiyaki warm for the best taste.
Notes
- Resting the batter in the refrigerator helps improve texture and fluffiness of the taiyaki.
- Always preheat and oil the pan to prevent sticking and to achieve a crispy finish.
- Fillings can be customized – traditional sweet red bean paste is common, but chocolate, custard, or cheese are delightful alternatives.
- Flip the taiyaki molds quickly after closing to ensure even batter distribution and cooking.
- Serve taiyaki immediately when warm for the best flavor and texture, as they are best enjoyed fresh.
Keywords: Taiyaki, Japanese dessert, fish-shaped cake, red bean paste, sweet snack, custard, Nutella, traditional Japanese treat
