🇯🇵 Japan · Dessert
Taiyaki (Japanese Fish-Shaped Cake)
By eatmundo · July 9, 2026
Taiyaki is an iconic Japanese street food dessert, a delightful fish-shaped cake typically filled with sweet red bean paste. Its crispy exterior and soft, fluffy interior, combined with the warm, comforting filling, make it an irresistible treat that's both fun to look at and delicious to eat.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the dry ingredients: In a medium bowl, whisk together 150g all-purpose flour, 1 teaspoon baking powder, and 50g granulated sugar. Ensure there are no lumps, as this will help create a smooth batter.
- 2
Prepare the wet ingredients: In a separate large bowl, whisk 1 large egg until light and frothy. Gradually add 200ml milk and 1 tablespoon vegetable oil, whisking continuously until everything is well combined and smooth.
- 3
Combine and rest the batter: Slowly add the dry flour mixture to the wet ingredients, whisking until just combined. Be careful not to overmix; a few small lumps are fine. Cover the batter and let it rest at room temperature for 15-20 minutes. This allows the baking powder to activate and the batter to thicken slightly.
- 4
Preheat the Taiyaki pan: While the batter rests, heat your Taiyaki pan over medium-low heat for about 5 minutes. Lightly coat the inside of both halves of the pan with cooking spray or a brush of vegetable oil. Ensure it's thoroughly heated but not smoking, as this prevents sticking and ensures even browning.
- 5
Fill the molds: Pour enough batter into one side of each fish mold to cover the bottom entirely. Quickly place about 30g of sweet red bean paste (anko) in the center of each, making sure it doesn't touch the edges. You can make small balls of anko beforehand for easier placement.
- 6
Close and cook: Pour a little more batter over the anko filling, just enough to cover it and fill the top half of the mold. Immediately close the Taiyaki pan. Cook for 3-4 minutes on one side, then carefully flip the pan and cook for another 3-4 minutes on the other side. The total cooking time should be about 6-8 minutes.
- 7
Check for doneness: Open the pan to check if the Taiyaki are golden brown and crispy on both sides. If not, flip and cook for another minute or two per side until desired crispness and color are achieved. The cake should be fully cooked through and pull away easily from the mold.
- 8
Remove and serve: Carefully remove the hot Taiyaki from the pan using tongs or a small spatula. Place them on a wire rack to cool slightly before serving. Taiyaki are best enjoyed warm, offering a delightful contrast of crispy exterior and soft, warm filling. Repeat with remaining batter and anko.
Frequently Asked Questions
What type of sweet red bean paste should I use?+
Use 'tsubuan', which contains whole beans for a textured filling, as it provides the most authentic mouthfeel for traditional Taiyaki.
At what temperature should I cook the Taiyaki?+
Cook over medium-low heat to ensure the batter sets and browns evenly without burning the thin exterior before the center is cooked through.
How can I prevent the batter from sticking to the mold?+
Lightly coat both sides of the mold with vegetable oil or cooking spray before every single pour, even if your pan is non-stick.
How do I know when the Taiyaki is done?+
The cake is ready when it turns a uniform golden brown and feels firm to the touch when pressed slightly with a spatula.
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