Description
Taiyaki is a charming Japanese fish‑shaped cake with a crisp, golden exterior and a soft, cakey interior, traditionally filled with sweet red bean paste (anko), but also wonderfully adaptable to fillings like Nutella, custard, chocolate, or cheese.
Ingredients
- 1¼ cups cake flour (or low‑gluten / pastry flour) :contentReference[oaicite:0]{index=0}
- 1 tsp baking powder :contentReference[oaicite:1]{index=1}
- 1 tsp baking soda :contentReference[oaicite:2]{index=2}
- 3 Tbsp sugar :contentReference[oaicite:3]{index=3}
- 1 large egg :contentReference[oaicite:4]{index=4}
- ¾ cup whole milk (plus a little more if needed) :contentReference[oaicite:5]{index=5}
- 1 Tbsp neutral oil (for batter) :contentReference[oaicite:6]{index=6}
- Filling of choice (e.g. sweet red bean paste, custard, chocolate spread, Nutella) :contentReference[oaicite:7]{index=7}
- Oil for greasing the taiyaki mold
Instructions
- Sift together the cake flour, baking powder, and baking soda (and optionally a pinch of salt) into a bowl. :contentReference[oaicite:8]{index=8}
- In a separate bowl, whisk together the egg, milk, sugar, and neutral oil until smooth. :contentReference[oaicite:9]{index=9}
- Gently combine the wet mixture into the dry ingredients, stirring just until no large lumps remain. Do not overmix. :contentReference[oaicite:10]{index=10}
- Cover the batter and refrigerate (rest) for at least 1 hour (optional, but recommended) so the texture relaxes. :contentReference[oaicite:11]{index=11}
- Preheat your taiyaki pan (mold) over low to medium‑low heat. Lightly brush both sides with oil. :contentReference[oaicite:12]{index=12}
- Pour batter into each fish mold about 60% full. :contentReference[oaicite:13]{index=13}
- Add a spoonful of your chosen filling in the center of each mold. :contentReference[oaicite:14]{index=14}
- Cover the filling with a little more batter to “seal” it. :contentReference[oaicite:15]{index=15}
- Close the mold and immediately flip it so the other side is over the heat (this helps the batter spread evenly). :contentReference[oaicite:16]{index=16}
- Cook for about 2 to 2½ minutes on one side, then flip and cook another 2 to 2½ minutes, until both sides are golden brown and the interior is cooked through. :contentReference[oaicite:17]{index=17}
- Carefully remove the taiyaki from the mold and let cool slightly on a wire rack. Trim any excess edges if desired. :contentReference[oaicite:18]{index=18}
Notes
- If you don’t have cake flour, you can use all-purpose flour but replace a small portion (about 1–2 Tbsp) with cornstarch to lower the gluten. :contentReference[oaicite:19]{index=19}
- Letting the batter rest helps reduce toughness and improves texture. :contentReference[oaicite:20]{index=20}
- Avoid overfilling the molds so the batter doesn’t overflow too much. :contentReference[oaicite:21]{index=21}
- The right heat control is crucial—too hot, and the exterior burns while the inside stays raw. :contentReference[oaicite:22]{index=22}
- Serve taiyaki warm or reheat them in a toaster oven to regain crispness. :contentReference[oaicite:23]{index=23}
- Prep Time: 10 minutes + batter rest
- Cook Time: ≈ 25 minutes (for a batch)
- Category: Snack / Dessert
- Method: Griddle / Mold / Pan‑Cooked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 taiyaki
- Calories: 230 (varies with filling)
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
