Taiyaki

Nutrition · per serving

Steps

1. 1

   Preheat a taiyaki pan over medium-low heat on both sides for 1-2 minutes. In a small bowl, whisk together the flour, baking powder, and sugar so the leavening is evenly distributed.

   100 g plain flour4 g baking powder15 g caster sugar
2. 2

   In a second bowl, whisk the egg, milk, and oil until smooth. Add the dry ingredients and whisk just until no dry streaks remain; a few tiny lumps are fine. Overmixing can make the cakes tough.

   1 large (50 g without shell) egg120 ml milk10 ml neutral oil100 g plain flour4 g baking powder15 g caster sugar
3. 3

   Lightly brush the hot taiyaki mould with oil, including the edges and tail details, to prevent sticking. Fill each fish cavity about halfway with batter, spreading quickly so the head and tail are covered.

   5 ml neutral oil10 ml neutral oil
4. 4

   Place about 30 g of sweet red bean paste in the centre of each fish, keeping it away from the edges so the batter can seal. Spoon a little more batter over the top to cover the filling.

   120 g sweet red bean paste (anko)
5. 5

   Close the mould firmly and cook for about 2 minutes on the first side. Flip and cook 2-3 minutes on the other side until both sides are golden brown and the cakes feel set. If batter leaks out, that is normal; trim it off after cooking.

6. 6

   Open the mould carefully and check that the taiyaki release cleanly and are evenly browned, especially around the thicker centre. Cook the remaining batter and filling the same way to make 4 small taiyaki total.

   120 g sweet red bean paste (anko)
7. 7

   Let the taiyaki rest for 1 minute so the filling is not scorching hot, then serve warm. The crust should be lightly crisp outside and tender inside.

Origin & History

Taiyaki is a beloved Japanese street snack that appeared in Tokyo in the early 20th century, evolving from imagawayaki, a round filled griddle cake. Its sea bream shape is symbolic, since tai is associated with celebration and good fortune in Japan.