Created on September 4th, 2025 at 04:44 pm
Crispy, filled, and shaped like good luck!
If you’ve ever strolled through the streets of Tokyo, you’ve likely caught a whiff of sweet batter crisping inside hot iron molds — that’s Taiyaki, Japan’s charming fish-shaped dessert. Golden on the outside, tender on the inside, and filled with creamy custard, red bean, or hazelnut chocolate, this delightful street treat is easier to make at home than you think. All you need is a taiyaki pan and a few pantry staples. This recipe is perfect for family weekends, date night desserts, or just treating yourself to a bit of sweet Japanese magic at home! 🍵💛
⏱️ Time Breakdown
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Resting Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 8 taiyaki cakes
📝 Ingredients List
- 1¼ cups (150 g) cake flour
- ¼ cup (50 g) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup whole milk
- 1 tbsp (15 g) vegetable oil
- ½ tsp vanilla extract
- ¾ cup filling (hazelnut chocolate, red bean paste, custard, chocolate, or cheese)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just one key piece and a few kitchen basics to make it easy and fun.
- ✅ Taiyaki pan (fish-shaped mold) This special double-sided mold is essential for making Taiyaki. It shapes and crisps both sides evenly — just like on Japanese streets. You can find it on Amazon or Asian kitchenware stores.
- Mixing bowls
- Whisk
- Kitchen scale (optional for precision)
- Measuring cup with spout
- Pastry brush
- Piping bag
- Wooden spoon or spatula
- Cooling rack
👩🍳 Step-by-Step Beginner-Friendly Instructions
🐟 Make the Batter
- Sift dry ingredients: In a large bowl, sift together cake flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Whisk wet ingredients: In another bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth.
- Combine: Gently pour the wet mix into the dry ingredients. Whisk just until combined — leave some lumps! Cover and rest in the fridge for at least 1 hour.
🐟 Assemble the Taiyaki
- Preheat the taiyaki pan: Place the pan over medium-low heat. Lightly brush both sides of the mold with neutral oil, then wipe away excess oil with a paper towel. This helps your Taiyaki get crisp and evenly golden.
(As seen in the photo: preheat with care and oil lightly for best texture!) - Fill the mold: Mix the rested batter once, then pour it into the mold until about 60% full (leave the tail area empty).
- Add filling: Use a piping bag to add ~1 tbsp of your chosen filling into the center of each fish shape.
- Top with batter: Cover the filling with more batter, filling up the fishtail area.
- Close and flip: Close the mold and immediately flip it to spread the batter evenly.
- Cook: Heat each side for 2–3 minutes until golden brown.
- Cool and serve: Remove from pan, trim edges if needed, and serve warm! 😋🐠
💡 Pro Tips for Taiyaki Success
- Use the real pan: The taiyaki pan is a game changer — don’t skip it! It creates the signature look, seals the filling, and crisps both sides.
- Don’t overfill: A little batter goes a long way. Overfilling can cause messy overflow.
- Let the batter rest: This helps the gluten relax, resulting in a fluffier texture.
- Crispy finish: To keep that perfect crunch, enjoy Taiyaki fresh or reheat in the oven/toaster.
- Filling ideas: Try matcha cream, ube, jam, or even savory options like mozzarella!
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 fish-shaped cake | 162 | 4g | 29g | 3g | 1g | 11g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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