Inadvertently, this is an appropriate post for Poisson D’Avril / April Fool’s Day, but the recipe is no joke! Cartoon-fish-shaped Taiyaki may be the cutest dessert there is. Originating in Japan, Taiyaki has a waffle-like base, and is traditionally filled with red bean paste. The hand-held snack has a centuries-long history and the fish shape, tai, symbolically conveys wealth. We first experienced Taiyaki at Japanese restaurants in the US, and in frozen packets at the Mitsuwa grocery store. Fortunately, in the past few years more restaurants in the US are taking cues from the Taiyaki’s homeland of Japan, and are making these fish waffles fresh to order (we have had them recently at Taiyaki NYC and Mini Mott). However, my sister gave us a Taiyaki iron for Christmas, so we have been able to recreate Taiyaki at home for the first time. Though the fish shape is intricate, Taiyaki are really no harder to make than waffles (albeit with a hand-held iron instead of an automatic one).
There are many Taiyaki recipes out there, and we started with one from Just One Cookbook. This recipe called for cake flour, which was easier to come by pre-pandemic. If you don’t have it, here is way to substitute All-Purpose Flour + Corn Starch. You may be able to find canned or jarred red bean / azuki paste in a local Asian supermarket. If not, you make your own red bean paste with some of your pantry reserves. Or for even more variety, you can fill these with custard or even Nutella! The only tricky part is the timing of cooking the Taiyaki, we have a gas oven, and it took us a while to find the right cook time, which may also vary for your oven. If you make extra Taiyaki, you can freeze them and then reheat in a 350 oven for a few minutes. Enjoy!
How to make your own Taiyaki (recipe adapted from Just One Cookbook).
- 1¼ cup cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- 3/4 cup milk
- 3 Tbsp sugar
- 5 Tbsp red bean paste (about 1 Tbsp per Taiyaki, or substitute with Nutella, Cream, etc.)
- 1 Tbsp vegetable / canola oil