A classic street vendor snack in Japan, Taiyaki is a warm fish-shape cake with red bean filling. This waffle-like Japanese snack is very popular at street fairs and festivals in Japan. In this recipe, I’ll show you how you can make fresh hot Taiyaki at home.
Living in the US, I crave for street vendors’ foods that I used enjoy at festivals in Japan. Among them, hot and freshly made Taiyaki (鯛焼き) with red bean paste was one of my favorite.
Watch How to Make Taiyaki 鯛焼きの作り方
Classic street vendor snack in Japan, warm soft fish shaped cake with red bean filling. You can also use Nutella and other fillings.
What is Taiyaki?
Taiyaki a fish-shape cake/snack filled with azuki sweet red bean paste. During the street fair and festivals, you’ll see it being cooked on a fish-shaped iron mold. Why fish? The original taiyaki iron mold was round and the mold was for (still is) making Imagawayaki, which is the same as Taiyaki but with a circular shape. Back in Meiji-era (1868 – 1912), Tai (sea bream) was considered a very expensive fish and only eaten for special celebrations. Though unclear which sweet shops actually started the trend, they decided to change the snack from its circular shape mold to the sea bream shape mold, and the sea-bream-shaped cake was born and became a huge hit. Tai means “sea bream” and yaki means “grilled/baked”, hence that’s the origin of taiyaki.
When it’s freshly made, the crispy exterior surrounding the warm soft cake with anko filling is simply delectable. I would toss the taiyaki 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?).
Sometimes I had to share a taiyaki with my younger brother and I always fought for head side because taiyaki shops do not always put the red bean filling all the way to the tail. I was always really disappointmented when they don’t. You know how much I love red bean paste… 🙂
I miss those memories and always wished that I could eat taiyaki here in the U.S. And thanks to requests from some of my blog readers, I decided to purchase a taiyaki maker and started to make taiyaki at home.
Taiyaki’s texture is somewhere between pancakes & waffles…
Every store has their own recipe and style for taiyaki, and my recipe leans toward cakey, fluffy pancake texture as that’s my children preference. I like mine to be on the crispy side like waffles. If you also like crispy texture, omit the egg and adjust the liquid amount for the batter.
For filling, red bean paste is the classic and most popular, but these days there are other options such as custard cream (recipe), chocolate, Nutella, cheese, and sweet potatoes. When I don’t have time to make my homemade red bean paste (tsubuan), I use a can of Ogura-An. The texture of the red bean paste is very smooth and easy to use.
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- 150 g cake flour (150 g = 5.3 oz or about 1¼ cup) (See Notes)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 large egg (beaten)
- 200 ml milk (200 ml = about ¾ cup)
- 3 Tbsp sugar
- 100 g red bean paste (anko) (100 g = 3.5 oz or 5 Tbsp) (See Note for homemade recipe)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
Gather all the ingredients.
- Sift the cake flour, baking powder and baking soda into a large bowl.
- Add the sugar and whisk well to combine.
- In a medium bowl, whisk the egg and then add the milk. Whisk well to combine.
- Combine the dry ingredients with wet ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest and let the flour absorb liquid. Whisking the batter creates gluten, so it’s better to let it rest to make smooth batter.
- Pour the batter into a measuring cup or jug. It should be 1 ¼ cup.
- Heat the Taiyaki pan and grease the pan with vegetable oil using a brush.
- Fill the Taiyaki pan mold about 60% full over medium low heat.
- Put anko in the center of each mold and pour the batter on top to cover anko.
- Close the lid and immediately turn/flip.
- Cook for 2-2.5 minutes each side. Then flip and cook another 2-2.5 mintues. Open and check to see if Taiyaki is golden color. Let Taiyaki cool on a wire rack.
- You can also use Nutella filling.
Cake flour: If you can't find it, use this substitution. Take one level cup of all-purpose flour, remove 2 Tbsp, and then add 2 Tbsp of corn starch back in. (1 cup AP flour - 2 Tbsp AP flour + 2 Tbsp corn starch = 1 cup cake flour). Be sure to sift the flour 3-4 times to distribute the corn starch well.
Milk: Depends on the egg size, adjust the amount of milk.
Anko: Homemade recipe, click here. You can also use Nutella, custard, or your favorite filling.
Equipment you will need:
- Taiyaki Maker
Please note that each brand of Taiyaki maker comes with different size, so if you are making Taiyaki for the first time, consider the first trial for measuring your taiyaki size and ingredients portion.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.