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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. 

Scale

Ingredients

Filling

Tools needed

Instructions

  1. In a bowl, sift the flour, baking soda, sugar, and salt.
  2. 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.
  3. Brush the fish molds with a little oil and place the taiyaki pan on a burner over medium-low heat.
  4. 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).
  5. Let the batter cook for a few seconds and place a little anko (or other filling of your choice) in each of the molds.
  6. Top with more batter until the filling is covered, this time filling the tail portion as well.
  7. Close the top part of the taiyaki pan and flip it.
  8. 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.
  9. 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.

Keywords: snack, cake, pancake

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