Taiyaki
Making taiyaki is a fun activity you can do with your kids. These fish waffles can be filled with sweet or savory fillings, and make a wonderful snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes + 2 hours passive time
- Yield: 10-12 taiyaki fish 1x
- Category: Dessert
- Method: Stove top
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Units
Scale
- 200g cake flour or pancake flour
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- Pinch of salt
- 110ml water
- 110ml oat milk or regular milk
- 1 large egg
- Neutral oil for brushing the taiyaki pan
Filling
- Anko (sweet red bean paste)
- Nutella (optional)
- Strawberry jam (optional)
Tools needed
Instructions
- In a bowl, sift the flour, baking powder, sugar, and salt.
- Whisk in the water, milk, and egg, and mix until the batter is smooth. Cover and refrigerate for at least an hour, up to 2 hours.
- Brush the fish molds with a little oil and place the taiyaki pan on a burner over medium-low heat.
- Pour enough batter in each mold to cover about 50% of the surface, leaving the tail part empty (it will fill up once you add a filling and more batter).
- Let the batter cook for a few seconds and place a little anko (or other filling of your choice) in each of the molds.
- Top with more batter until the filling is covered, this time filling the tail portion as well.
- Close the top part of the taiyaki pan and flip it.
- Cook for 2 – 3 minutes and flip the pan. Cook for another 1-2 minutes, until both sides are golden brown. Not all taiyaki pan are the same sizes so yours may take more or less time to cook.
- Transfer to a baking rack and let cool for a few minutes before eating.
Notes
Refrigerate taiyaki
Keep taiyaki cakes in an airtight storage container. They will keep for up to 2 days.
Freeze taiyaki
Wrap each fish individually and place them in an airtight storage container or bag. They will keep for up to 6 weeks.
Reheating taiyaki
Use a toaster to reheat taiyaki or warm them up in a pan, without using any oil. Both methods should yield a crispy exterior. You can also microwave taiyaki for 20 seconds, but the texture won’t be crispy. It will be more pancake-like.
Nutrition
- Serving Size: 1 taiyaki fish
- Calories: 111
- Sugar: 2.8g
- Sodium: 279.1mg
- Fat: 0.8g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 22.4g
- Fiber: 0.6g
- Protein: 3.1g
- Cholesterol: 18.6mg
Find it online: https://pickledplum.com/taiyaki/
