taiyaki

Today I’m here with another fun and exciting recipe, and I'm going to show you how to make famous Japanese Taiyaki. This unique recipe serves as a snack as well as a dessert. You can make this recipe with your kids and believe me! Your kids are surely gonna love it ;)  
Taiyaki
Taiyaki (鯛焼き), as clear from its name, is a Japanese recipe. It’s a very popular vendor snack in Japan that’s served on festive occasions as well. It’s a fish-shaped cake. Its shape resembles the shape of a Japanese seasonal fish called “Tai” that’s why it’s called Taiyaki.

This amazing fish-shaped dessert is usually filled with a red paste that’s made from Adzuki beans but you can also fill it with Custard, Nutella, Sweet Potato paste, Chocolate, or yummy Cheese filling. This warm cake can be enjoyed at any time of the year but is best suited for winters.

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Some Important Tips:

 	You can use Pancake flour instead of cake flour as it also goes well with the recipe.
 	Baking soda reacts with the acidic elements of the dough and has a leavening effect and the cake gets lighter and puffier.
 	Japanese recipes are usually less sweet than our cakes, that’s why this recipe contains a bit of sugar. If you are a sugar-lover, then you can add more sugar according to your taste.
 	Salt is added to balance the sweet taste of sugar. But it’s optional. You can skip if you like cake sweeter.
 	Only adding milk will leave this cake a bit dense. Make a mixture of half water and half milk. A mixture of water and milk will make this cake light and fluffy.

Taiyaki Fillings
The best part of this cake is that you can fill it with any filling of your choice. It gets wells with almost all kinds of fillings. Japanese traditionally fill it with a sweet red paste of adzuki beans. But you’ve got the option to use the filling of your choice.

The most popular fillings for this cake include:

 	Custard
 	Cheese Filling
 	Chocolate Filling
 	Sweet Potato Paste
 	Nutella
 	Strawberry Jam

Red Bean Paste

Red bean filling famously known as “Anko” is made from Adzuki beans. To make this paste, soak the adzuki beans overnight and boil them until they get tender. Now add sugar into the beans and mash the mixture of beans and sugar to a smooth paste.

 	If you don’t want to make Anko Paste by yourself, you can buy it easily from a nearby Japanese store in your area.

Taiyaki in the US

If you’re craving taiyaki but don’t have a fish-shaped taiyaki mold or aren’t in a mood to cook it by yourself, then don’t worry! There are plenty of spots in the US where you can buy this amazingly delicious fish-shaped Japanese cake.

If you live in New York, Boston, Los Angeles, or Miami, then there’s a Taiyaki restaurant chain called Taiyaki NYC that makes the best Taiyaki around town. You can dine in or can get your taiyaki delivered to your home.

Likewise, if you live in Texas, California, or Hawaii, there’s another restaurant chain called SomiSomi that serves Korean ice cream stuffed in taiyaki. This amazing ice cream stuffed taiyaki cone is called “ah-boong”. SomiSomi also serves taiyaki with different fillings like Nutella, Taro, Cheddar, Custard, and Red Bean Paste.

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How to store Taiyaki?
I would recommend you to eat taiyaki cakes fresh because they taste the best right after they are dished out of the pan. Fresh Taiyaki cakes are soft, crispy, and slushy. But if you want to store them, then you can store them in two ways:

 	Refrigerate Taiyaki
 	Freeze Taiyaki

1- Refrigerating Taiyaki

You can store taiyaki cakes in the fridge for up to two days. It’s better to store them in an air-tight container to maintain their moisture, softness, and texture.

2- Freeze Taiyaki

If you want to store Taiyaki for a long time, then you can freeze it. To freeze taiyaki, wrap each fish individually in a plastic wrap and place them in a sealable bag or air-tight container. You can store them in the freezer for up to 6 weeks.







    
    How to make Taiyaki
        
                     November 27, 2020
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        • 1 ½ cup of Cake Flour 
                        • 2 tsp of Baking Soda
                        • 1 ½ tbsp. of Sugar
                        • 1 pinch of Salt (Optional)
                        • 1/3 cup of Water
                        • 1/3 cup of Milk
                        • 1 large Egg
                        • Oil to brush the pan
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. Take a medium bowl and flour, sugar, salt, and baking soda in it and mix them well. 
                
                                
                    Step 2
                    2. Now add an egg and (milk + water) in it. Mix them well until a smooth batter is formed. Make sure there are no lumps in the batter. 
                
                                
                    Step 3
                    3. Cover the batter and refrigerate one to two hours. 
                
                                
                    Step 4
                    4. Take a fish mold cake pan and brush them with oil. 
                
                                
                    Step 5
                    5. Place the cake pan on a burner on medium-low heat.
                
                                
                    Step 6
                    6. Once the pans are heated, pour a thin layer of batter into the fish molds. 
                
                                
                    Step 7
                    7. Remember that, don’t overfill the pans otherwise the cake will pop out of the mold and its fish shape will get distorted. 
                
                                
                    Step 8
                    8. Let it cook for a few seconds. Add 1 tbsp. of Anko paste or the filling of your own choice in the center of the fish. 
                
                                
                    Step 9
                    9. Now add more batter over the filling until it gets covered well.
                
                                
                    Step 10
                    10. Now close the lid of the Taiyaki mold pan. 
                
                                
                    Step 11
                    11. Cook the batter for 2 – 3 minutes from one side. After 2 – 3 minutes, flip the pan and heat the other side for 1 – 2 minutes until both sides of the cake get a beautiful golden color. 
                
                                
                    Step 12
                    12. Remember that your pan may have different-sized fish molds and your cooking time may vary a bit. 
                
                                
                    Step 13
                    13. Dish them out in a baking rack or plate and let the cakes cool.
                
                                
                    Step 14
                    14. Now serve the cakes to your loved ones and enjoy  
                
                            
        
    
        

    
How to Reheat Taiyaki?
There are 3 methods to reheat Taiyaki:

 	Toasting
 	Frying
 	Heating in Microwave

Toasting

The best way to reheat taiyaki is to toast them in a toaster. Toasted taiyaki will be crispy and yummy. Taiyaki cakes mostly fit in the toaster but if they don’t, then you go for any of the other two reheating options.

Frying 

You can reheat Taiyaki by frying them in the pan. For this purpose, heat the pan and fry them in the pan without using oil. This way you will get a crispy taiyaki exterior.

Heating in Microwave

You can reheat the taiyaki cakes in the microwave for 20 seconds but this reheating method has a drawback that your taiyaki cakes won’t be crispy anymore.

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How To Make Taiyaki

Cake Flour

tsp of Baking Soda

Sugar

(Optional)

Water

Milk

How to make Taiyaki

1.	Take a medium bowl and flour, sugar, salt, and baking soda in it and mix them well.  2.	Now add an egg and (milk + water) in it. Mix them well until a smooth batter is formed. Make sure there are no lumps in the batter.  3.	Cover the batter and refrigerate one to two hours.  4.	Take a fish mold cake pan and brush them with oil.  5.	Place the cake pan on a burner on medium-low heat. 6.	Once the pans are heated, pour a thin layer of batter into the fish molds.  7.	Remember that, don’t overfill the pans otherwise the cake will pop out of the mold and its fish shape will get distorted.    8.	Let it cook for a few seconds. Add 1 tbsp. of Anko paste or the filling of your own choice in the center of the fish.  9.	Now add more batter over the filling until it gets covered well. 10.	Now close the lid of the Taiyaki mold pan.  11.	Cook the batter for 2 – 3 minutes from one side. After 2 – 3 minutes, flip the pan and heat the other side for 1 – 2 minutes until both sides of the cake get a beautiful golden color.  12.	Remember that your pan may have different-sized fish molds and your cooking time may vary a bit.  13.	Dish them out in a baking rack or plate and let the cakes cool. 14.	Now serve the cakes to your loved ones and enjoy 

A recipe for Nutella Taiyaki! This Japanese fish-shaped pastry has a crispy exterior that gives way to a fluffy texture and creamy Nutella filling.

Nutella Taiyaki

(3/4 cup plus 1 1/2 tablespoons) milk

vanilla extract (optional)

(3 tablespoons) unsalted butter (melted and slightly cooled)

(1 1/2 cups) cake flour

(3 tablespoons) granulated sugar

baking powder

salt

Vegetable oil (for greasing)

Nutella (divided)

In a medium bowl, beat the egg. Mix in the milk, vanilla extract, and butter.

In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Cover and refrigerate the bowl for at least 1 hour.

Place a taiyaki pan over medium low heat. Lightly grease with vegetable oil.

Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the batter. Add a heaping tablespoon of Nutella in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip.

Cook for about 2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color periodically once it has had a chance to set.

Transfer the golden taiyaki to a wire rack and repeat with the remaining batter and Nutella.

Taiyaki

240 g sweet red bean paste (An)

plain flour

tbs sugar

tsp baking powder

water

milk

Divide the An to 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.

Sift the flour and baking powder in a large bowl and make a well in the centre.

Mix all the wet ingredients together and pour it into the well of flour.

Combine them but try not to overmix.

Place some cling wrap over the bowl and refrigerate for about 30 minutes to rest the batter.

Heat the taiyaki pan over low-medium heat and pour about 2 tbs batter on on side of the pan. Pour the batter from the top edge so that the batter will dribble down to the bottom of the pan.

Place a roll of sweet red bean paste in the centre and pour more batter (about 2 tbs) over the paste.&nbsp;

Press the pan and cook each side for 3-5 minutes over low heat.

When both sides have cooked, remove the Taiyaki carefully.

Repeat the above process for the remaining batter and An.

Bungeoppang is a fish-shaped bread that’s filled with sweet fillings like sweet red bean paste and is sold as snacks in the streets of Seoul.&nbsp;Using the ready-made crescent dough allows you to make it in just 10 minutes while still yielding yummy results.&nbsp;&nbsp;

Quick Bungeoppang using Ready-Made Crescent Dough

crescent dough sheet ((I used Pillsbury))

sweet red bean paste ((anko))

Unwrap the crescent dough sheet on the cutting board. Stretch it out a little to make it more even throughout.

Cut the dough into 8 pieces with a knife – like so.

Place a piece of dough into the fish shape mold. Press the mold with your fingers to fill in the shape while making sure there are no air bubbles underneath the dough.

Fill all 8 fish bread molds with dough pieces.

On one side of the mold, fill with sweet red bean paste dough. I usually add about 3 Tbs of sweet red bean paste but adjust to your taste.

Close up the Bungeoppang/Taiyaki pan and take the mold to your stove top. Turn on stove to medium-low (between medium and low) and cook for about 2 minutes to 2:30 minutes. Open the pan after 2 min or so to check the doneness. Leave it until it becomes nice and brown.

Turn the pan over and cook another 2 minutes or so until it is also done on that side too like above.

And that’s it!! You will have an incredible snack or dessert that’s wonderfully crispy on the outside and a yummy sweet and soft filling on the inside! SERVE when it’s still warm!!

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The most viewed taiyaki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine