I shared this Taiyaki recipe for the first time last year for The Children’s day celebration. Since I had some sweet azuki bean paste left over from my anmitsu post, I decided to update the taiyaki recipe. The Children’s day is celebrated on the 5th of May to wish the healthy growth of the children in the family.
Usually we celebrate the day with “Kashiwa Mochi” (rice cakes wrapped in oak leaves) and “Chimaki” (rice dumplings wrapped in bamboo leaves). I wanted to make Kashiwa mochi but oak leaves are not available in Australia, so I decided to make Taiyaki instead. Because Taiyaki kind of resembles the Koi nobori (carp shaped streamers) that families raise up outside the house to wish the success for lives of the boys in the family.
This is also my father’s favourite snack. There is always a food stall at the supermarkets’ or at the shopping centre entrance and also at every service station. My father gets into trouble by my mum because whenever we go to the shops, he keeps buying them even though he already has stock of Taiyaki in the freezer. He loves Taiyaki that much.
Taiyaki is a little bit like a waffle filled with sweet Azuki bean paste. It is said that a good taiyaki is one that has a thin crispy waffle outside and is completely filled with An (the sweet red bean paste) from head to tail. Some people are not big fans of sweet red bean paste, if you are one of those people, the”An” can be replaced with custard cream or Nutella.
I am also aware that many people do not have this special fish shaped pan to specifically make Taiyakis. I certainly did not have one and could not buy it in Australia so I bought it online and got it sent to Australia from Japan. You can get Taiyakipan
on line.
I usually make 6 to 12 taiyaki and freeze them. Taiyaki needs to be wrapped individually with cling wrap then in a ziplock bag. It can be kept for a couple days in the fridge and two months in the freezer. I used commercially made azuki bean paste this time but they are a little too soft to handle. It is better to make my own azuki bean paste because you can control the texture thickness.
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Ingredients
- 240 g sweet red bean paste (An)
Taiyaki Batter
- 1 cup plain flour
- 1 1/2 tbs sugar
- 2 tsp baking powder
- 1/3 cup water
- 1/3 cup milk
- 1 large egg
Instructions
- 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.
- 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.
Thanks for sharing your recipe. After refrigerating, how long should I heat them? Also, how about the defrost time if freezing them? What’s the best method, microwave?
Hi Santiago, yes i usually use microwave, 30sec to 1 minutes but depends on microwaves.
Hi Shihoko! Have you ever made the taiyaki with custard filling? Do you have any suggestions to using custard or should it be okay just to plop some in the middle? Thank you!
Hi Faye, yes I have made and eaten custard filling Taiyaki. It is delicious. You could also use nutella too 😀
Hi Shihoko,
Thank you for the recipe. My girl enjoys this plain, without filling! May I ask if I can prepare the batter in advance, say overnight? So I prepare the batter at night and cook it next morning? Will it work? Thanks in advance!
It will be better to cook them in advance and serve later than make the batter in advance 😀
Great recipe and pictures! I am very grateful to have found your website – it is like a treasure!
You are welcome Grandma 😀
Hi I really wanted to make it but I was wondering how i could make it if i didn’t have a taiyaki pan
thanks for the help
Hi Cindy, Tai means snapper so this Japanese sweets named after the shape of the waffle. Do you have a jaffle maker? It might work but completely differnt shape though.
How many days can this taiyaki be stored? Without refrigerating
Hi Chheang Dalin, I would say a couple day. You could freeze. Wrap them individually with cling wrap and then put them into a ziplock bag to freeze. It will keep a month in the freezer. Defrost in room temp or microwave 😀
How do you create the fish shape of like to make mine looking exactly like you buy I stores haha.
Hi Joshua, use a mould like I use?
I’d like to make it as how you buy it in stores*
こんばんはシホコさん！
I’m glad you have this recipe… I have home made あんこin the freezer, waiting to be used. I bought a taiyaki pan in Tokyo last time, especially for this, so I’ll do this soon!
ありがとうございます！
You are welcome Jan-san 😀 Great that you have a Taiyaki pan!
Hello shihoko
Sorry to bother you but could you tell me if the taiyaki pan should be greased before pouring the mixture in?
Thankyou very much for posting this! Been wanting to make these since forever and you explain everything so simply and so well. I’ve already learnt so much. Definite fan! 😊
Hi Leisl, Thank you for your comment and 5 stars ratings. I did not use oil because if the pan is too oily, the batter will run to the bottom of the pan so better not to use oil.
Hai shihoko..
Why when I cook taiyaki does it always become immature if I cook it for a long time, it will burn, but the dough is still not cooked?…. Please give me advice
Hi Kurumj it may be because the temperature of your pan too high? Try cook it on low and cook it longer
Make sure that all of your ingredients are room temperature before you start mixing.
Hi, your recipe is the best I’ve come across. Thank you very much! Im wondering: my taiyaki seem to be crispy when I take them off, but by the time I’ve finished making them all, the first ones are all soft. Iam checking on them a lot to make sure they don’t burn. Is that why? Do you have a trick?
Xx
Hi Alma, I am glad to know that you like it. In regard to get Taiyaki soten, it is normal 😀 it is because you are doing everything right. Even bue them from the shop in Japan, it gets soft.
I will use guava paste and custard ! Can’t wait to try them.
Hi Marialu, that is very creative! Let me know how your Taiyaki turned out 😀
The story behind these pancakes is so sweet. You break down the instructions perfectly. Thank you
Thank you Kristen 😀
These are absolutely gorgeous and so fun!
Thank you Robin 😀
wonderful so creative!
thank you very much 🙂
thank you very much! 🙂
Hi Shihoko, –
I saw the fish mold before I knew what you cook in it and just had to get it anyway to make Hush Puppies for my grandkids when I make gumbo or fry fish, it works with the cornmeal batter really well. Thanks for the TRUE recipe that goes with it, we’ll try it this weekend! (Southwest Louisiana, cajun country)
Ohhhh Thank you Anne 😀 I should try other ingredients too, thank you for the idea.
Every recipe is so creative.
Every blog entry is another new creation. Very good work!
Thank you Pablo 😀
I love taiyaki do much! I cant wait to try it! Thanks for the recipe 😊😊😊!
Hi Domi, you are welcome 😀
Hello Shihoko,
Does this pan works on an electric top stove or should it be gas stove only ?
Thanks for every thing…
Hi Nathacha, I have used on an electric top stove to but it does not contribute heat evenly well and was difficult to control the temperature too. I recommend to use it on gas stove.
Hi Shihoko,
I thought so too, I’ll buy a small propane camping stove !
Many thanks