Recipe

Taiyaki

Crispy-edged, fish-shaped Japanese cakes with a fluffy center and sweet filling, made at home with accessible ingredients and clear steps.

By Matt Campbell

•

4.8

A plate of golden-brown taiyaki fish-shaped cakes with crisp edges, one broken open to show sweet red bean filling, on a warm-toned kitchen table with a simple mug nearby

Jump to Recipe

Taiyaki is one of those snacks that feels like a tiny magic trick. You pour batter, add a little treasure of filling, close the lid, flip it like you meant to do that, and somehow a golden fish appears with crisp edges and a steamy, fluffy middle.

This version keeps things classic with anko (sweet red bean paste), plus a few optional swaps if your household is more team Nutella, custard, or chocolate chips. I am not here to gatekeep your fish-shaped joy.

Measured taiyaki ingredients on a kitchen counter including flour, sugar, baking powder, eggs, milk, honey, and a bowl of sweet red bean paste

Why It Works

Crisp edges, tender center: A lightly sweet batter that browns well and stays fluffy.
Filling that stays put: The method seals batter on both sides so the anko does not leak out while cooking.
Fast, repeatable process: Once your pan is warm, each taiyaki cooks in just a few minutes.
Leftovers that re-crisp: These reheat shockingly well in a toaster oven or skillet.

Pairs Well With

Storage Tips

Cool completely before storing, or the crust will soften from steam.

Fridge (best for 1 to 2 days)

Store in an airtight container with a paper towel tucked inside to absorb moisture.
Reheat in a toaster oven at 350°F for 6 to 8 minutes, or until hot in the center and crisp on the outside.

Freezer (best for up to 2 months)

Freeze in a single layer on a sheet pan, then transfer to a freezer bag.
Reheat from frozen in a toaster oven at 350°F for 10 to 14 minutes, or until hot in the center and crisp on the outside.

How to bring back the crunch

Toaster oven: easiest and most even.
Skillet: medium-low heat, 2 to 3 minutes per side, no oil needed unless your pan is dry.
Microwave: only if you accept a softer crust. Do 15 to 20 seconds, then crisp in a dry skillet.

One more small tip: If your taiyaki are browning too quickly while reheating, lower the toaster oven temp a bit and give them an extra minute or two. Better crisp than charcoal fish.

Common Questions

What is taiyaki?

Taiyaki is a Japanese street snack: a fish-shaped cake cooked in a clamshell mold and usually filled with sweet red bean paste. It is traditionally made with a pancake-like batter, though some versions lean a little more crisp at the edges. Think cozy, warm, and just sweet enough.

Do I need a taiyaki pan?

A taiyaki pan makes the classic shape and cooks the batter evenly on both sides. If you do not have one, you can use an aebleskiver pan (round, stuffed cakes) or a waffle iron (different look, same spirit). You will just adjust cook time and filling amount.

What fillings work besides red bean?

Custard, Nutella, sweetened cream cheese, chocolate, jam, or even a small square of dark chocolate. Keep fillings thick so they do not run and leak.

Why is my taiyaki leaking?

Usually one of three things: too much filling, batter not reaching the edges (so it cannot seal), or flipping too soon. Use a smaller scoop of filling, make sure batter touches the rim all around, and wait until the first side sets before flipping.

Why is it pale instead of golden?

The pan is not hot enough, or it needs a touch more oil. Preheat longer and lightly brush the mold with neutral oil each batch. Also, a bit of honey in the batter can help browning.

Can I make the batter ahead?

Yes, with a small heads up. You can mix and refrigerate the batter overnight (best within 8 to 12 hours). After a longer chill, it may be slightly less fluffy. Stir before using. If it thickens a lot, add 1 to 2 tablespoons milk to loosen it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Taiyaki pan (stovetop mold), preferably nonstick
Pastry brush (or folded paper towel) for oiling the mold
Mixing bowls (1 medium, 1 small)
Whisk
Measuring cups and spoons
Small cookie scoop or spoon for portioning batter and filling
Cooling rack (helps keep edges crisp)
Kitchen scissors (optional) for snipping off crispy overflow “fins” while warm

The first time I made taiyaki at home, I was convinced it would be a whole thing. You know, the kind of project where you end up eating your feelings over a bowl of batter while Googling what went wrong. But it is actually very forgiving once you get the rhythm: oil, batter, filling, top batter, close, flip, wait, repeat. Also, there is something deeply satisfying about pulling a perfectly browned little fish off the pan and realizing you just made a street snack in your own kitchen like it was a normal Tuesday.

Taiyaki

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8 to 12 taiyaki (depending on pan size)

Ingredients

Batter

1 1/4 cups (160 g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
2 tablespoons granulated sugar
2 large eggs
1 cup (240 ml) milk
2 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract (optional but nice)
1 tablespoon neutral oil (for the batter)

Filling

About 1 cup sweet red bean paste (anko), smooth or chunky

For the pan

1 to 2 tablespoons neutral oil, for brushing the mold between batches

Optional filling swaps: Nutella, thick custard, sweetened cream cheese, chocolate chips, or a spoon of jam.

A small bowl of glossy sweet red bean paste with a spoon resting inside on a wooden cutting board

Instructions

1) Preheat and prep

Set a cooling rack on the counter. Place your taiyaki pan over medium heat and preheat it closed for 3 to 5 minutes. You want it hot, but not smoking.
Open the pan and lightly brush both sides of the mold with neutral oil, getting into the details like the tail and fins.

A hand brushing neutral oil into the fish-shaped cavities of a taiyaki pan on a stovetop

2) Make the batter

In a medium bowl, whisk together flour, baking powder, salt, and sugar.
In a small bowl, whisk eggs, milk, honey, vanilla (if using), and 1 tablespoon oil.
Pour wet ingredients into the dry ingredients and whisk until just combined. A few small lumps are fine. Let the batter rest for 5 minutes while the pan finishes heating.

A mixing bowl of pale taiyaki batter being whisked on a kitchen counter with flour and baking powder nearby

3) Fill the mold

Open the pan. Spoon batter into one side of each fish cavity until about half full. Visual cue: aim for roughly 1/4 inch of space from the rim so it has room to spread when you close the lid.
Add about 1 tablespoon anko in the center of each fish, leaving a small border so it can seal.
Spoon a little more batter on top of the filling, just enough to cover it. When you close the pan, you want batter to reach the edges and meet, but not gush dramatically (a little overflow is normal and honestly part of the charm).

A spoon placing sweet red bean paste onto batter inside a fish-shaped taiyaki mold

4) Close, flip, and cook

Close the lid. Press gently so the batter spreads and seals around the edges.
Cook for 2 to 3 minutes, then flip the pan and cook another 2 to 3 minutes.
Open and check for deep golden brown. If it is browning too fast before the center sets, lower the heat to medium-low. If needed, cook 30 to 60 seconds more per side.

A person flipping a closed taiyaki pan over a stovetop burner with steady hands

5) Cool and repeat

Transfer taiyaki to the cooling rack so the edges stay crisp.
If you have extra crispy overflow, snip it off with kitchen scissors while warm (chef’s treat).
Wipe out any excess oil or crumbs if needed, then re-oil the mold lightly and repeat with remaining batter and filling.
Serve warm. Taiyaki is best when the outside is crisp and the inside is steamy.

Golden taiyaki fish-shaped cakes resting on a wire cooling rack on a kitchen counter

Optional: extra-crisp finish

If you like a louder crunch, pop finished taiyaki into a 350°F toaster oven for 2 to 3 minutes before serving.

Nutrition information is estimated.

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Taiyaki

Why It Works

Pairs Well With

Recommended

Mochi Donuts

Italian Pizzelle

French Crepes

Easy Waffle Maker Waffles

Storage Tips

Fridge (best for 1 to 2 days)

Freezer (best for up to 2 months)

How to bring back the crunch

Common Questions

What is taiyaki?

Do I need a taiyaki pan?

What fillings work besides red bean?

Why is my taiyaki leaking?

Why is it pale instead of golden?

Can I make the batter ahead?

Taiyaki

Ingredients

Batter

Filling

For the pan

Instructions

1) Preheat and prep

2) Make the batter

3) Fill the mold

4) Close, flip, and cook

5) Cool and repeat

Optional: extra-crisp finish