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Taiyaki (Japanese Fish Dessert) Recipe

Taiyaki (Japanese Fish Dessert) Recipe
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★★★★★

5.1 from 18 reviews

Taiyaki is a traditional Japanese fish-shaped cake typically filled with sweet fillings such as red bean paste, Nutella, custard, or cheese. This delightful dessert features a crispy golden exterior with a soft, fluffy interior and a warm, flavorful filling that makes it an irresistible treat perfect for any occasion.

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 of choice (red bean paste, Nutella, custard, cheese, etc.)

Instructions

  1. Sift Dry Ingredients: In a large mixing bowl, sift together cake flour, sugar, baking powder, baking soda, and salt. Whisk the mixture to combine evenly and set aside.
  2. Mix Wet Ingredients: In a separate medium mixing bowl, whisk together the egg, whole milk, vegetable oil, and vanilla extract until fully combined.
  3. Combine Ingredients: Pour the wet ingredients into the dry ingredients bowl. Whisk gently until just combined, leaving a few lumps to maintain fluffiness. Cover the batter and refrigerate it for at least 1 hour to rest and develop texture.
  4. Preheat Taiyaki Pan: Heat the taiyaki pan over medium-low heat. Brush both sides of the mold with neutral oil and wipe off excess with a paper towel to prevent sticking.
  5. Pour Batter: Stir the chilled batter gently once more, then transfer it into a measuring cup with a spout. Pour the batter into the taiyaki mold, filling about 60% of the fish shape, leaving the tail portion empty.
  6. Add Filling: Place approximately 1 tablespoon of your chosen filling in the center of the batter. Using a piping bag makes it easier to add the filling evenly without disturbing the batter.
  7. Cover Filling: Pour additional batter over the filling to fill the fishtail portion completely. Close the mold carefully and immediately flip it over so the batter spreads evenly inside.
  8. Cook Taiyaki: Cook for 2 to 3 minutes on each side until the exterior is golden brown and crisp. Flip occasionally to ensure even cooking.
  9. Cool and Serve: Remove the taiyaki from the pan and place on a rack to cool slightly. Trim any excess batter with scissors for a neat finish. Serve warm and enjoy immediately for best texture and flavor.

Notes

  • Resting the batter in the refrigerator for at least 1 hour improves texture and helps achieve a light, fluffy taiyaki.
  • Use neutral oil such as vegetable or canola for brushing the taiyaki pan to avoid impacting flavor.
  • If you don’t have a taiyaki pan, a small waffle maker or pancake molds can be alternatives, though shape will be different.
  • Fillings can be customized based on personal preference — sweet or savory.
  • Ensure the pan is heated properly and oil is applied for easy release and to prevent sticking.
  • Consume taiyaki warm for optimal taste and texture; they tend to harden once cooled.

Nutrition

Keywords: Taiyaki, Japanese dessert, fish-shaped cake, red bean paste, Nutella, custard, sweet snack

Find it online: https://kitchenbyrita.com/taiyaki-japanese-fish-dessert-recipe/