Taiyaki are fun fish-shaped cake snacks that are a very popular street food, particularly during summer festivals!
Growing up spending summers in Japan, I have lots of fond memories around Japanese summer festivals called Natsumatsuri. Aside from the beautiful lanterns, taiko drums, and festival games, I have so many good memories around the food. So, I am starting a Japanese Festival Foods series where I share recipes for some of my most beloved summer festival foods.
What is Taiyaki and is it made of fish?
Taiyaki are fish-shaped snacks that are often sold as street food, from stands on streets to festivals. They are made from a pancake-like batter and are filled most commonly and traditionally with red bean paste. The “tai” in taiyaki means sea bream and the “yaki” means grilled or baked.
While they are shaped like fish, they are not and do not contain any fish. It is said this shape was created back in the Meiji-era, when tai (the real fish) was an expensive and special fish that was enjoyed for special celebrations.
Taiyaki is extremely easy to make once you have the taiyaki mold, which is why it’s great as a festival food since a large amount can be made fairly quickly. They are typically made fresh and enjoyed warm, so you get the slight crispy exterior with a fluffy and warm interior.
Taiyaki fillings
The most common and traditional filling for taiyaki is anko, or red bean paste. Over time, people have begun using different fillings for taiyaki and you can basically use anything you’d like! Here are some ideas:
- Custard (my absolute favorite!)
- Nutella
- Chocolate
- Cheese
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Taiyaki / たい焼き
Equipment
- taiyaki pan
Ingredients
- 1 1/4 cup cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg
- 2 tbsp sugar use 3 if you prefer it to be sweeter
- 1/2 cup milk
- 1/4 cup water
- olive oil or any neutral oil
Instructions
- In a medium bowl, sift together cake flour, baking soda, baking powder. Set aside.
- In a large bowl, crack and whisk an egg.
- Add sugar and combine with the egg.
- Pour in the milk and water and mix well.
- Add the dry ingredients into the wet ingredients and mix well.
- Once combined, cover and place the batter in the fridge for 30 minutes to 1 hour.
- When the batter is ready to use, preheat a taiyaki pan over low heat and brush with oil.
- Turn the heat off and pour batter into the molds until about 60% full. Add filling and then pour the batter over the filling until the molds are full.
- Turn the heat onto medium-low and cook on one side for 2 to 2 1/2 minutes. Flip the pan and cook about the same amount on the other side, or until both sides are golden.
- Remove from the pan and enjoy immediately. いただきます!
Notes
Shop this post:
White Gas Stove
Bamboo Basket
Taiyaki Pan
Sweetened Red Bean Paste / こしあん
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