Crispy taiyaki

Ingredients

• 180 gcake flour
• 54 gsugar
• 2 tspbaking powder
• 1 tspbicarbonate of soda
• 2 gsalt
• 50 gwhole egg
• 180 gwhole milk
• To tastesweet red bean paste

Instructions

1. 1

   Check the equipment

   The timings and method in this recipe are intended for the taiyaki plates in a Vitantonio multi-purpose waffle maker.

2. 2

   Mix the batter

   Combine the dry ingredients evenly, then add the whole egg and milk. Stir until the batter is runny.

3. 3

   Rest the batter

   Refrigerate the batter for at least 30 minutes, or leave it overnight. Resting helps the cakes colour more evenly.

4. 4

   Fill the moulds

   Preheat the waffle maker for 2 minutes. Spoon or pipe batter into each mould until it is about 70% full, add red bean paste or another filling, then pipe on enough batter to cover the filling; this top layer need not be as thick as the first. Close the waffle maker.

5. 5

   Cook and serve

   Hold the handle and carefully turn the machine over; heat for 1 minute, then turn it back and cook for a further 2–3 minutes. Open the machine and enjoy the taiyaki while hot.

What is taiyaki?

Taiyaki is a Japanese fish-shaped cake, commonly filled with sweet red bean paste. It is cooked in a mould that gives the batter its distinctive fish shape.

This version uses a light, pourable batter and a generous centre of smooth bean paste. Cooking in a closed waffle maker helps the outside crisp while the inside stays tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 6g protein, 40g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while the red bean paste adds further carbohydrate and some fibre. The egg and whole milk contribute protein and fat; the filling amount is not specified, so the estimate can vary. Pair one taiyaki with fruit or plain yoghurt for a more balanced snack.

The batter ingredients

Cake flour: its lower protein content helps make a softer cake than a stronger bread flour would.

Raising agents: baking powder and bicarbonate of soda help the batter lift as it cooks. Measure them carefully so their flavour does not overpower the cakes.

Egg and milk: these bring the dry ingredients together into a runny batter that is easy to spoon or pipe into the mould.

Why rest the batter

Chilling: give the mixed batter at least 30 minutes in the fridge, or leave it overnight. This rest is part of the recipe even though the active preparation and cooking are quick.

Before cooking: stir the batter gently if it has settled, then transfer it to a jug or piping bag for easier portioning.

Filling without leaks

First layer: fill each mould to around 70% with batter, leaving room for the filling and the top layer.

Red bean paste: keep the filling near the centre and cover it with a thinner layer of batter. Too much paste or batter near the edges can make it harder to seal the cake cleanly.

Getting the texture right

Heat: preheat the machine for 2 minutes, then follow the stated sequence of 1 minute turned over and a further 2–3 minutes after turning it back.

Doneness: open the maker carefully and check that the shell is crisp and evenly coloured. If it needs more time, close the machine and cook briefly longer, checking again.

Serving and timing

Serve the taiyaki hot, when the outside is at its crispest and the filling is warm. Take care with the centre straight from the machine.

The recipe description calls the preparation and cooking a 5-minute task, but the method also specifies at least 30 minutes of chilling. Allow for that resting time when planning.

What to serve alongside

Tea or coffee makes a simple pairing with the sweet bean filling. For a more substantial snack, serve the taiyaki with fresh fruit or a small bowl of plain yoghurt.

Recipe notes & tips

• Use a piping bag to control how much batter goes into each fish-shaped mould.
• Keep the filling centred so the edges can join without excess paste escaping.
• Measure the baking powder and bicarbonate of soda rather than estimating them.
• Follow the maker's instructions when turning it, and keep hold of the handle.
• Enjoy the cakes soon after cooking for the crispest shell.

Variations

• Other fillings: swap the red bean paste for another filling you enjoy.
• Chocolate centre: add a small amount of chocolate spread in place of the bean paste.
• Custard filling: use thick custard and keep it centred to help contain it.
• Smaller cakes: use less batter and filling per mould, adjusting the cooking time to suit the maker.
• Less sweet: reduce the red bean filling rather than changing the batter quantities.

Common mistakes to avoid

• Skipping the rest: the recipe calls for at least 30 minutes of chilling; plan for this before cooking.
• Overfilling the mould: leave room for the filling and top layer so the batter can enclose the centre.
• Filling to the edges: keep the paste in the middle to reduce leaks and help the cakes close.
• Cooking by time alone: check for a crisp, evenly coloured shell and cook briefly longer if needed.
• Turning carelessly: hold the handle securely and turn the hot machine with care.

How to store

Let leftover taiyaki cool, then store in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or a dry frying pan until warmed through and crisp; the shell may soften during storage.

Frequently asked questions