Taiyaki Recipe

Let me take you on a sweet journey to Japan with these delightful Taiyaki—I promise it’s going to be one delicious adventure as we transform simple pantry staples into these charming, golden-brown fish-shaped treats filled with luscious red bean paste. 🐟✨

I adore making delectable confections like Taiyaki, the famous fish-shaped cake from Japan. I relish the satisfying interplay of soft batter made with all-purpose flour and vanilla, combined with sweetened red bean paste (anko).

With a whisper of sugar, this is a delightful, close-to-any-occasion snack!

Ingredients

• All-purpose flour: Provides structure and carbohydrates for energy.
• Sugar: Adds sweetness; a source of quick energy.
• Milk: Adds moisture and richness; provides protein.
• Egg: Binds ingredients; adds protein and fat.
• Sweetened red bean paste (anko): Sweet filling with protein and fiber.
• Vegetable oil: Used for greasing; adds a non-stick surface.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup sweetened red bean paste (anko)
• Vegetable oil, for greasing

How to Make this

1. In a bowl for mixing, stir together the all-purpose flour, baking powder, sugar, and salt until thoroughly integrated.

2. In another bowl, beat the egg until it is very thoroughly mixed, then add the milk and the vanilla extract, stirring to combine.

3. Wet ingredients should be combined with dry ingredients, using gentle mixing to achieve a smooth batter. Overmixing is to be avoided.

4. Lightly grease the taiyaki pan with vegetable oil and preheat it over a medium flame.

5. When the pan becomes hot, pour a slight layer of batter into one side of each fish-shaped mold, filling it approximately halfway.

6. Scoop sweetened red bean paste (anko) into the center of each mold on top of the batter.

7. Encase the red bean paste with more batter, filling the mold to the brim and ensuring that the paste is completely covered.

8. Shut the taiyaki apparatus and prepare the batter within for about 2 to 3 minutes on one side, toward the direction of heat, until it becomes a beautiful golden brown.

9. To ensure the taiyaki is cooked evenly and to a golden color, flip the pan again and cook on the other side for another 2-3 minutes.

10. Take the taiyaki out of the pan and let them cool for a bit on a wire rack. Serve them warm. Enjoy!

Equipment Needed

1. Mixing bowl
2. Second mixing bowl
3. Whisk
4. Taiyaki pan
5. Measuring cups
6. Measuring spoons
7. Spoon (for scooping red bean paste)
8. Wire rack
9. Heat source (e.g., stove or cooker)

FAQ

• What is Taiyaki?Japanese street food taiyaki is a cake shaped like a fish, which is a traditional way of making the treat. It is usually filled with sweet red bean paste. You can also get it filled with custard or some other sweet substance.
• Can I use other fillings besides red bean paste?Indeed, you may opt for an array of fillings, including custard, chocolate, cheese, or sweet potato.
• Do I need a special pan to make Taiyaki?A pan made specifically for Taiyaki will be necessary. Batters must be molded into a scandole of sorts if they are to become fish, and a Taiyaki pan is the only certain way I know to achieve this.
• Can I make Taiyaki batter in advance?You can prepare the batter a day ahead of time and refrigerate it, but it is best to make it just before you use it.
• How should I grease the Taiyaki pan?Lightly brush the pan with vegetable oil before each use to prevent sticking.
• What texture should the Taiyaki have?The outside ought to be clean, while the interior continues to be mallow and packed with your selected stuffing.
• Can I make Taiyaki gluten-free?While you can try using blends of gluten-free flours, the texture may not be like the traditional version.

Taiyaki Recipe Substitutions and Variations

All-purpose flour

All-purpose flour is wheat flour that is milled from a blend of hard and soft wheat. It is the most commonly used flour in the United States and can be used in a variety of baked goods and cooking mixtures. However, while it has some good qualities, it also has some that aren’t so good.

Protein content: 10-13% (by weight)

Insoluble protein: 0.5%

Soluble protein: 2%

This results in a lot of good gluten but also a lot of bad gluten (fine-textured; not enough stretch).

If you have all-purpose flour and you don’t have bread flour, make the bread with the all-purpose flour and try adding vital wheat gluten.
Flour from whole wheat (for a taste that is more nutlike)
Flour blend for gluten-free
Milk:
Milk made from almonds (a nut milk) is low in calories and a good source of vitamin E, even more so than cow’s milk, because cow’s milk has significantly less vitamin E. One cup of unsweetened almond milk provides 50% of your daily recommended value for vitamin E. In addition to that, almond milk contains nutrients that are alkaline in nature, which means they help neutralize acids in the body. Almond milk is made with either raw or roasted almonds. Either way, all that vitamin E and the almond’s natural oils means this milk has the potential to be steeped in goodness. But how do you get from almonds to almond milk? The process is simple.
Soy milk (for a non-dairy, liquid consistency)
Nothing beats the taste of homemade vanilla extract!
Yield: 4 half-ounce bottles
Ingredients:
Vanilla beans (4)
Grain alcohol, 80 proof (or 100 proof vodka) (2 cups)
Amber glass bottles (4)
Funnel (optional)
Labels (optional)
Ratio of beans to alcohol: 1 bean to ½ cup (4 ounces) of alcohol.
Time: At least 2 months; the longer, the better.
(for a different flavor profile) extract almond
Maple syrup (for a distinctive sweetness)
Sweetened black bean paste (anko):
Chestnut paste that has been sweetened, used as a filling that is different from the others.
Nutella (to give it a chocolate twist)

Pro Tips

1. Use Room Temperature Ingredients For a smoother batter and better integration, make sure your milk and egg are at room temperature before mixing. This helps the batter become more uniform and results in a better texture.

2. Adjust Filling to Your Preference Don’t be afraid to experiment with different amounts of anko (sweetened red bean paste) to suit your taste. If you prefer more filling, slightly reduce the initial batter pour in the mold to allow more space for the paste.

3. Mind the Batter Consistency The batter should be thick enough to hold the anko but not too thick. If it seems too thick, add a teaspoon or two of milk to thin it slightly, which will help in achieving a perfect texture.

4. Preheat Pan Thoroughly Ensure your taiyaki pan is preheated properly before adding the batter. A well-heated pan will help the batter rise properly and form a nice golden crust without sticking.

5. Experiment with Fillings Besides anko, you can try other fillings such as custard, chocolate, or cheese to add variety to your taiyaki. Just ensure the filling isn’t too watery, as this may affect the batter’s ability to cook properly.