Taiyaki (γŸγ„η„Όγ)

This fish-shaped pastry filled with sweet red bean paste is a classic Japanese streetfood with the perfect cripy-outside creamy-inside texture. With its simple base, this dessert can be easily with various filling and toppings.

8 servings
Estimated time: 25 minutes
taiyaki taiyaki-inside taiyaki-icecream

Equipment

  • Taiyaki pan

    • Ingredients

    *contains dairy

  • 1 1/4 cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp sugar
  • 1 large egg
  • 3/4 cup whole milk
  • 8 tbsp sweet red bean paste (more flavor suggestions: Nutella, custard, mozzarella cheese)
  • 1 tbsp neutral oil (for greasing the grill)

    • Instructions

    1. In a large bowl, sift cake flour, baking powder, and baking soda, then whisk with sugar.
    2. In a medium bowl, whisk egg and whole milk until well combined.
    3. Pour the wet ingredients into the dry ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest until the batter becomes smooth.
    4. Heat the taiyaki pan over medium-low heat and grease with neutral oil.
    5. Fill the pan mold about 60% full of batter. In the center of each mold, put 1 tbsp of sweet red bean paste and pour more batter on top to cover it.
    6. Close the lid and immediately flip.
    7. Cook for about 2 to 2 1/2 minutes on that side. Then flip and cook for another 2 to 2 1/2 minutes until golden brown. Repeat with the remaining batter.
    8. Serve warm.

    * To store, keep the taiyaki in an airtight container and keep it in the refrigerator for up to 4 days or in the freeze for up to a month. Toast them in a toaster oven or oven until they're crispy on the outside.

    Taiyaki Recipe

    Research Evaluation Google Doc