Taiyaki (Japanese Fish Dessert)
Crispy, golden fish cakes with sweet filling
Taiyaki is one of Japan’s most beloved street foods, instantly recognizable by its adorable fish shape and irresistible aroma. Traditionally filled with sweet red bean paste, taiyaki combines a waffle-like batter with a comforting, creamy or jammy center. You’ll find it sizzling in cast-iron molds at festivals, night markets, and cozy street corners across Japan, especially during cooler months when warm desserts are most satisfying.
Despite its charming appearance, taiyaki is surprisingly simple to make at home. With the right batter, a good mold, and a little patience, you can recreate the crisp edges, fluffy interior, and nostalgic flavor that make taiyaki so special.
What Is Taiyaki?
Taiyaki literally means “baked sea bream,” a fish that symbolizes good fortune in Japan. First appearing in Tokyo in the early 1900s, taiyaki was inspired by imagawayaki, a round filled cake. The fish shape made it playful and memorable, and it quickly became a street-food icon.
The outer shell is similar to a waffle or pancake, slightly crisp with a tender crumb. The inside is traditionally filled with anko (sweet red bean paste), but modern variations include custard, chocolate, Nutella, sweet potato, cheese, and even savory fillings.
Ingredients (Makes 6–8 Taiyaki)
Batter
- 1 cup (125 g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 large egg
- ¾ cup (180 ml) milk
- 1 tablespoon neutral oil or melted butter
- ½ teaspoon vanilla extract
Traditional Red Bean Filling
- ¾ cup sweet red bean paste (anko), smooth or chunky
Optional Fillings
- Vanilla custard
- Chocolate spread or chocolate chips
- Matcha custard
- Sweet potato paste
- Nutella
- Cream cheese with sugar
Equipment
- Taiyaki mold (stovetop or electric)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spoon or small ladle
- Pastry brush (for oiling mold)
Step 1: Prepare the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, sugar, and salt. Whisk to evenly distribute all dry ingredients.
In a separate bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined.
The batter should be smooth and slightly runny, similar to pancake or waffle batter. Be careful not to overmix—overmixing develops gluten and can make the taiyaki tough instead of light and tender.
Cover the batter and let it rest for 10–15 minutes. This allows the flour to hydrate and gives you a better texture when cooked.
Step 2: Heat and Prepare the Taiyaki Mold
Heat your taiyaki mold over medium-low heat. If using an electric mold, preheat according to the manufacturer’s instructions.
Using a pastry brush, lightly grease both sides of the mold with neutral oil. Make sure to coat the edges and details of the fish shape so the taiyaki release cleanly.
Proper heat is key: too hot and the batter will burn before cooking through; too cool and the taiyaki won’t crisp properly.
Step 3: Fill the Mold
Once the mold is hot, open it and pour batter into one side of the mold, filling each fish cavity about halfway.
Add a generous spoonful of red bean paste to the center of each fish. Be careful not to overfill—leave space around the edges so the batter can seal properly.
Spoon more batter on top of the filling until it is just covered. You don’t need to completely fill the mold to the brim; excess batter will spill out when you close it.
Gently close the mold and latch it shut.
Step 4: Cook the Taiyaki
Cook the taiyaki over medium-low heat for 2–3 minutes on the first side. Then carefully flip the mold and cook the other side for another 2–3 minutes.
You’ll know the taiyaki are ready when they are evenly golden brown and slightly crisp around the edges. A little batter overflow around the fish shape is normal and even traditional—it’s often enjoyed as a crunchy snack on its own.
If needed, adjust the heat between batches to prevent burning.
Step 5: Remove and Cool Slightly
Open the mold carefully and use tongs or a spatula to remove the taiyaki. Place them on a wire rack to cool slightly. This helps keep the outside crisp while the inside sets.
Taiyaki are best eaten warm, when the shell is crisp and the filling is soft and comforting.
Serving Suggestions
- Enjoy plain for a classic street-food experience
- Dust lightly with powdered sugar
- Serve with vanilla ice cream for a modern twist
- Pair with green tea or hojicha for balance
- Drizzle with chocolate sauce for a dessert-style finish
Tips for Perfect Taiyaki
- Do not overfill—too much filling prevents sealing.
- Medium-low heat ensures even cooking.
- Resting the batter improves texture.
- Crispy edges are normal and traditional—don’t trim them unless you want a cleaner look.
- Taiyaki can be reheated in a toaster or oven to restore crispness.
Storage and Reheating
Taiyaki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or dry pan to bring back the crisp exterior. Avoid the microwave, as it softens the shell.
Final Thoughts
Taiyaki is more than a dessert—it’s a nostalgic bite of Japanese street culture. From the satisfying crunch of the golden shell to the warm, sweet filling inside, every bite feels playful and comforting. Whether you stick to classic red bean paste or experiment with modern fillings, homemade taiyaki is a joy to make and even better to eat.