Japanese
Taiyaki
Crisp-edged, fish-shaped cakes filled with warm tsubu-an, just like the kind cooked in a heavy taiyaki pan at a Japanese street stall. The batter is lightly sweet and tender, with the red bean paste sealed inside.
Ingredients
- Cake flour75g
- Baking powder1/2 tsp
- Large egg1
- Granulated sugar20g
- Honey1 tsp
- Milk70ml
- Water20ml
- Neutral oil1 tsp, for greasing
- Tsubu-an or koshi-an red bean paste120g
Method
- Sift the cake flour and baking powder together into a bowl.
- In a separate bowl, whisk the egg, sugar, and honey until smooth, then whisk in the milk and water.
- Add the sifted dry ingredients to the wet ingredients and whisk just until no dry patches remain; do not overmix.
- Cover the batter and rest it in the refrigerator for 30 minutes to hydrate the flour.
- Divide the red bean paste into 2 portions of 60g each and shape each into a short oval that will fit inside the taiyaki mold.
- Heat a taiyaki pan over medium-low heat until evenly hot, then brush both sides lightly with neutral oil.
- Spoon batter into one side of each fish mold, filling it about halfway and spreading it into the head and tail.
- Place one portion of red bean paste in the center of each mold, leaving a border around the edges.
- Spoon a little more batter over the filling to cover it, then close the pan firmly.
- Cook for 2 to 3 minutes, flip the pan, and cook the other side for 2 to 3 minutes more, adjusting the heat so the taiyaki turns golden without scorching.
- Open the pan and cook for another 30 to 60 seconds if needed, until the outside is crisp and evenly browned.
- Remove the taiyaki, trim any excess edges if desired, and serve warm.
Common questions
Can I substitute all-purpose flour for cake flour in taiyaki batter?
Yes. Use all-purpose flour, but the shells will be slightly less tender and a bit chewier. For a closer texture, replace 1 tablespoon of the flour per cup with cornstarch, and avoid overmixing the batter.
How long should I cook taiyaki on each side?
Cook over medium-low heat until deeply golden and crisp, usually about 2–3 minutes per side, depending on your pan. Flip once carefully and cook until both sides are evenly browned and the filling is hot.
What are the most common mistakes when making taiyaki?
The biggest mistakes are overmixing the batter, skipping the rest, and using too much heat. Overmixing makes it tough, no resting reduces tenderness, and high heat browns the outside before the center cooks through.
How should I store leftover taiyaki and reheat it?
Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or skillet to restore crispness. Microwaving works, but the shell will turn soft.
What are good ways to serve taiyaki?
Serve warm as-is for the best texture. They’re also good with green tea, a light dusting of powdered sugar, or a scoop of vanilla ice cream. For a richer version, drizzle with chocolate or caramel.