Taiyaki

Taiyaki is a beloved and iconic street food from Japan. Now, it has become popular around the world. This delicious treat consists of a crispy, waffle or pancake-like exterior enveloping a warm and indulgent sweet filling. Traditionally, taiyaki is filled with red bean paste. However, this taiyaki recipe has a popular taro flavored filling, the texture is similar to custard filling from the custard buns. Let’s learn how to make crispy taiyaki with taro filling for your snack or dessert with step by step photos, tips and a video tutorial. 

Love Japanese foods? Check out these California rolls, crispy tofu, Japanese milk bread rolls, tonkatsu, Japanese curry, miso soup, gyudon beef bowl, chicken udon stir fry, teriyaki chicken rice bowl and teriyaki sauce recipes. 

What is Taiyaki?

Taiyaki is a Japanese fish-shaped pastry, dessert or snack. Typically, they are filled with sweet ingredients such as red bean paste, custard, chocolate, sweet potato, taro paste or pineapple filling. It is a popular street food in Japan and you can enjoy it as a snack or dessert. However, some people like to make it savory with savory fillings like cheese, corn or sausage. 

The name "taiyaki" (鯛焼き) literally translates to "baked sea bream" in Japanese. The pastry is shaped like a fish which resembles a sea bream (鯛), a popular fish in Japan.

The batter used for taiyaki is similar to that of waffle or pancake batter. Then, pour the batter into fish-shaped molds. After that, add filling and fill the rest with batter before closing the mold and cooking the pastry until it becomes golden brown and crispy on the outside.

It is very popular in Asia and now can be found in various places around the world. Nowadays, people like to make taiyaki with creative and diverse fillings to suit different tastes.

Why is taiyaki shaped like a fish?

The origin of taiyaki dates back to the Meiji era (1868–1912) in Japan. The reason why taiyaki is shaped like a fish, sea bream, or tai (鯛) because it is considered an fortunate symbol in Japanese culture. It is associated with good luck, prosperity and celebration. 

Over time, taiyaki has become a beloved and iconic Japanese snack, with its distinctive fish shape remaining a key part of its identity. The connection to positive symbolism and cultural significance has helped taiyaki maintain its popularity throughout the years. Today, the fish-shaped pastry is not only enjoyed in Japan but also appreciated around the world. 

What's the difference between taiyaki and bungeo-ppang?

Taiyaki and bungeo-ppang are basically the same fish-shaped pastries, but they are from different countries and are slightly different in ingredients, flavors and names.

Taiyaki originated in Japan, and it is a popular snack in Japanese cuisine. Then, it was introduced to Koreans. Koreans call it bungeo-ppang and translates to "carp bread" in Korean.

Typically, taiyaki is made with a pancake or waffle-like batter. But, bungeo-ppang often uses a lighter and more delicate batter, similar to taiyaki. The filling in taiyaki and bungeo-ppang can vary but commonly includes sweetened red bean paste, custard, taro paste or other sweet fillings. However, modern variations can include diverse fillings to cater to different tastes.

What is the original flavor of taiyaki?

Traditionally, taiyaki is filled with sweet red bean paste (anko). Anko is made from azuki beans and sugar. The combination of the crispy, waffle-like exterior and the sweet, smooth red bean filling is the classic and original flavor of taiyaki. While variations with different fillings, such as custard, chocolate, sweet potato or taro paste have become popular. But, the red bean paste filling remains the traditional and most iconic choice. 

What does taiyaki taste like?

The taste of taiyaki depends on the filling used, as the outer shell is often a mildly sweet and crispy batter. The most traditional filling is sweet red bean paste (anko), which has a sweet and slightly earthy flavor. The red bean paste can be smooth or chunky, and its sweetness can vary depending on how much sugar you add or use. 

In addition to red bean paste, taiyaki can be filled with various other ingredients like custard, chocolate, sweet potatoes or taro paste. If you use custard filling, the filling is sweet and creamy which offers a smooth and rich flavor. You can check out the custard buns post for the custard filling section. 

Overall, the combination of the mildly sweet, crispy outer shell and the sweet filling creates a delightful and comforting treat. The texture of the pastry is often crispy on the outside and soft on the inside, creating a satisfying contrast. 

Taiyaki variations:

Taiyaki has evolved over time, and creative variations have emerged, both in terms of flavors and shapes. Here are some exciting taiyaki variations you might encounter:

While taiyaki is traditionally sweet, some variations incorporate savory fillings. For example, it includes cheese, ham, sausage, or even pizza-flavored fillings.

Also, people making taiyaki cones filled with soft serve ice cream have become a popular variation like the SomiSomi in the states. The warm, crispy taiyaki shell contrasts wonderfully with the cold ice cream.

Besides, some versions include chewy pieces of mochi (sweet rice cake) in the batter, creating a delightful textural contrast.

What are the ingredients for taiyaki?

In this taiyaki recipe, the filling I use is taro flavored filling like custard texture from the custard buns. But, it is slightly different from taro paste. This taro flavored filling does not need to use any taro, just use the taro boba powder as the taro flavoring like the taro boba drink or taro ice cream. Personally, I really like the taro flavored powder because it has a strong taro flavor, creamy, nutty and has a beautiful violet color. 

Substitution ingredients: 

I don’t have wheat starch, can I use cornstarch instead? 

Yes, you can, but it will not be as good as wheat starch's crispy texture. You can warm them up in the air fryer to make it crispy if you like the crispy texture. Also, if you cannot use cornstarch, you can try potato starch. 

Can I use regular milk?

Sure, you can use regular milk for this recipe, for the batter and filling. I like to use coconut milk because it has more fragrance and coconut aroma flavor especially when you use Aroy-D coconut milk.  

The perfect taiyaki batter: Unveiling the secrets behind a fluffy and crispy waffle

Achieving the perfect taiyaki batter involves balancing key factors such as texture, flavor and crispiness. Here are the tips to help you make fluffy and crispy taiyaki:

Preparing batter:

In a large bowl, whisk together the flour, wheat starch, baking powder, baking soda, sugar and salt. This helps to ensure an even distribution of the dry ingredients. Then, add wet ingredients like water, egg, coconut milk and vanilla extract. Mix it well and make sure no lumps. After that, let the batter rest for about 15-30 minutes while working on the filling. This allows the flour to fully hydrate, resulting in a lighter and fluffier texture.

Secret ingredient:

Also, I like to add wheat starch instead of cornstarch in the batter because wheat starch makes the outer layer waffle texture crispy especially when you warm them up in the air fryer. My mom taught me the secret ingredient for crispy waffles is wheat starch because she used to sell bubble waffles as a street food vendor when I was little.

Preparaing taiyaki pan:

Besides, preheating the taiyaki maker is important. Make sure to grease the mold with a small amount of oil or non-stick spray to prevent sticking. Then, use a paper towel to lightly wipe off the excess oil on the pan. You don’t need to spray oil every time if you have a non-sticky mold. Just spraying some at the start will be ok. 

Cooking technique:

After that, pour a small amount of batter into each fish-shaped mold, filling it only about halfway. Then, add 1 tablespoon of taro filling or your desired filling into the center. Pour the batter and cover the filling and fill the rest in the fish shaped pan. 

Close the taiyaki maker, flip the other side and let it cook for 3-5 minutes and cook until the taiyaki turns a golden brown color. Then, flip the other side and let it cook for around 3-5 minutes or until it is golden brown. The cooking time may vary depending on your specific appliance and the fire. Typically, it takes 3-5 minutes for each side with a small medium fire. 

Getting creative with fillings: Traditional and modern twist for your taiyaki waffles

In this taiyaki recipe, I like to use taro flavor filling. It is like the custard texture but with the taro flavor. However, it is slightly different from the taro paste because no actual taro, just the taro flavored powder from the taro boba drink. 

If you have been to or tried SomiSomi in the states, you will know what I am talking about. We love SomiSomi’s taro and custard flavored taiyaki. They are the best! This taro filling is just like SomiSomi. 

Storage and reheat:

Taiyaki is best enjoyed fresh and warm, remember to allow them to cool slightly before eating to avoid burning your mouth. If you have leftovers or if you've made a batch in advance, here are some tips for storing and reheating:

Storage:

When you plan to consume the taiyaki within the next few days, you can store them in an airtight container or seal them in a plastic bag to prevent them from drying out. Then, place the taiyaki in the refrigerator. It can last for up to 3-5 days. However, keep in mind that the texture may change slightly. But, when you reheat them in the air fryer, it will be great again! 

You can also freeze taiyaki for longer term storage. Wrap each piece individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to a few weeks. Thaw them in the refrigerator before reheating.

Reheating:

Here are some reheating methods, you can choose and use whichever one works best for you. 

Oven/toaster oven: 

You can warm taiyaki in the oven, toaster oven at 350 F for 5 minutes or until it’s warm inside when you take them out from the refrigerator. If from the freezer, heat them for 10-15 minutes or until the taiyaki is warmed through. Adjust the time based on the size and thickness of the taiyaki. 

Microwave:

If it is at room temperature and you want to warm them up in the microwave. You can reheat taiyaki for 15-30 seconds. However, be aware that the texture might not be as crisp. When it is out of the refrigerator, you can warm it up for 30 seconds to 1 minute.  

Air Fryer:

If you have an air fryer, it can be an excellent tool for reheating taiyaki. You can air fry it 350°F for 5 minutes if it is from the refrigerator. Or, air fry it at 400 F for 3 minutes if it is at room temperature and 5 minutes at 400 F if it is from the refrigerator or freezer. Personally, I like and recommend warming taiyaki in the air fryer at 400F for 3-5 minutes or until it’s crispy. 

Cooking tips for how to make taiyaki:

Batter preparation:

• In a large bowl, whisk together the flour, wheat starch, baking powder, baking soda, sugar and salt. This helps to ensure an even distribution of the dry ingredients. 
• Then, add wet ingredients like water, egg, coconut milk and vanilla extract. Mix it well and make sure no lumps. 
• After that, let the batter rest for about 15-30 minutes while working on the filling. This allows the flour to fully hydrate, resulting in a lighter and fluffier texture.

Secret ingredient: 

• I like to add wheat starch instead of cornstarch in the batter because wheat starch makes the outer layer waffle texture crispy especially when you warm them up in the air fryer.
• My mom taught me the secret ingredient for crispy waffles is wheat starch because she used to sell bubble waffles and waffles in Hong Kong as a street food vendor when I was little.

Preheating and spray oil: 

• Besides, preheating the taiyaki maker is important. This can help achieve a crisp exterior.
• Make sure to grease the mold with a small amount of oil or non-stick spray to prevent sticking. Then, use a paper towel to lightly wipe off the excess oil on the pan. You don’t need to spray oil every time if you have a non-sticky mold. Just spraying some at the start will be ok for the rest of taiyaki. 

Pour batter:

• Avoid overfilling the molds with batter, as it can lead to uneven cooking and difficulty in sealing the taiyaki.

Filling:

• Ensure an even distribution of filling in each taiyaki. This helps balance the flavors throughout the waffle. You can use other filling like the classic red bean paste, or the modern popular custard and chocolate (nutella).
• If you like the custard filling, try to use 2 tablespoons of custard powder and 1 tablespoon of cornstarch instead because custard powder contains some cornstarch thickening. The custard filling is similar to the custard buns.  

Cooking process:

• Preheat your taiyaki maker before adding the batter. This ensures that the taiyaki cook evenly and achieve a golden brown color.
• Pay attention to the temperature of your taiyaki maker. Cooking at the right temperature helps ensure a crispy exterior while maintaining a fluffy interior. Make sure to use a small medium fire. 
• Close the taiyaki maker gently to avoid squeezing out the batter. This helps maintain the shape of the fish.

Cooking time:

• The cooking time may vary depending on your specific appliance, but it typically takes 3-5 minutes each side with small medium fire. Check for a golden brown color and adjust the time accordingly.

Cooling rack:

• Place the cooked taiyaki on a cooling rack instead of a plate to prevent the bottoms from becoming soggy after cooking.
• You can use scissors to trim the extra waffle on the sides to make them look nicer. 
• Taiyaki is best enjoyed fresh and warm. Serve them fresh for the crispiest texture. Remember to allow them to cool slightly before eating to avoid burning your mouth. 

Troubleshooting: Sticking issues: 

• If the taiyaki sticks to the molds, try adding a bit more oil or non-stick spray. You can also use a silicone brush to coat the molds evenly. Then, use a paper towel to lightly wipe the excess oil if you have a non-stick taiyaki pan. 
• Rotate the taiyaki maker or flip the taiyaki halfway through the cooking process if you notice uneven browning.
• Remember that making the perfect taiyaki may take a bit of practice, so don't be discouraged if your first attempts are not flawless. Enjoy the process, experiment with flavors, and have fun creating these delicious fish-shaped treats!

FAQs:

Instructions for how to make taiyaki:

Batter:

1.Put 1 cup of all purpose flour into a bowl. 

2. Then, add ⅛ teaspoon of salt, ¼ teaspoon of baking powder, ¼ teaspoon of baking soda, ⅓ cup of sugar, 2 tablespoons of wheat starch. Mix it well. 

3. After that, crack 1 egg, pour ½ cup of coconut milk, ½ cup and 1 tablespoon of water, and 1 teaspoon of vanilla extract into the bowl. 

4. Mix it well, make sure no lumps and smooth. Let the batter sit for 15-30 minutes while working on the filling. (*This allows the flour to fully hydrate, resulting in a lighter and fluffier texture.)

Filling:

5. For the filling, pour ½ cup and 2 tablespoons of coconut milk into the pot. Then, crack 1 egg. 

6. Next, put 2 tablespoons of taro boba powder, 2 tablespoons of cornstarch and ½ cup of sugar.

7. Stir and mix it well, no lumps and smooth. 

8. After, put the pot over the stove and turn on a small fire. Add 2 tablespoons of butter. 

9. Keep stirring it until it thickens. Don't overcook it, the bottom will burn. Once it thickens, turn off the fire. 

10. When the filling is done, put it into a bowl. 

Grease the pan:

11. Spray some vegetable oil on the non-stick taiyaki pan. 

12. Brush the oil and evenly coat it on the taiyaki pan. Then, use a paper towel to lightly wipe the excess oil on the pan. (My pan is non-stick material, too much oil will not make the batter crispy outside.) Only need to do it one time brushing oil will be ok to make the rest of taiyaki. 

Cooking:

13. Preheat the taiyaki pan over the stove with a small medium fire for 2-3 minutes. Then, turn the fire to small, when you pour 1 tablespoon of batter into each of the taiyaki pan. Spread it a little bit from the head to the middle belly of the fish pan. 

Putting filling:

14. Scoop 1 tablespoon of taro filling from step 10 onto batter in the middle. (*I usually spread it a little bit to make sure the head and tail will have filling as well.) 

Fill with batter:

15. After that, pour 2 tablespoons of batter, cover the filling and fill the rest area in the fish shaped pan. 

16. Slightly close it and flip the other side, let it cook for 3-5 minutes at a small medium fire. Flip it again and cook for 3-5 minutes until it’s golden brown. (*In general each side is 3-5 minutes at a small medium fire. You may need to adjust the time according to your tool and stove.)

Trimming the sides:

17. When it is done, take it out. You can use scissors to trim the extra waffle on the sides to make them look nicer. 

Cooling:

18. Lastly, put it on the wire rack to let it cool off a little bit, but still warm to enjoy it. (*Remember to allow them to cool slightly before serving to avoid burning your mouth.)

Enjoy this tasty and delicious taro taiyaki recipe for your snack and dessert! Also, check out these musubi, salmon sushi cups, pan fried buns, strawberry muffins, strawberry chocolate, Thai green curry and crispy noodles recipes. 

You May Also Like These Recipes:

• STEAMED MEATBALLS
• BANANA BREAD MUFFINS
• JAPCHAE KOREAN GLASS NOODLES
• NO KNEAD FOCACCIA

Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.