Taiyaki
Crispy on the edges and soft inside, taiyaki are delightful Japanese fish-shaped pancakes filled with either sweet or savory fillings, perfect for snacks or casual gatherings.
Ingredients
Batter Ingredients
- 1 cup all-purpose flour Substitute 1:1 gluten-free flour blend; batter may be denser.
- 1/2 cup sugar Use maple syrup or honey in small adjustments for flavor; reduce milk slightly if using liquid sweeteners.
- 1/2 cup milk Can use dairy or unsweetened plant milk.
- 1 large egg Vegan option: 1/4 cup aquafaba or a flax egg.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Oil for cooking Use neutral oil like vegetable, canola, light olive oil.
Filling Options
- 1/2 cup red bean paste (anko) Alternatives: custard, chocolate, Nutella, sweet potato, cheese for savory.
Instructions
Preparation
- In a bowl, combine all-purpose flour, sugar, baking powder, and salt. Mix until even.
- In another bowl, beat together milk and egg until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined—small lumps are fine. Don’t overmix.
- Heat your taiyaki mold or pan over medium heat. Lightly brush both sides with oil.
Cooking
- Pour enough batter into the mold cavity to cover the bottom (about 2–3 tablespoons, depending on mold).
- Place a heaping teaspoon (up to 1 tablespoon) of filling in the center of the batter, leaving edges clear.
- Spoon more batter over the filling until the cavity is filled and the filling is sealed.
- Close the mold and cook 3–5 minutes per side, flipping once, until both sides are golden brown and a skewer inserted into the cake portion comes out clean.
Serving
- Open the mold, use a silicone spatula to loosen, and transfer to a wire rack. Enjoy warm.
Notes
Serve taiyaki warm for the best texture. Dust with powdered sugar, drizzle with sweetened condensed milk, pair it with ice cream for a treat. For savory options, top with sesame seeds or a soy-alcohol-free mirin glaze. Best consumed fresh; storage tips included for longer enjoyment.