Baked Fish Taiyaki with Nutella Filling Recipe
Taiyaki is a traditional Japanese fish-shaped cake, made by baking a sweet batter in a specialized mold. This recipe features a light, fluffy cake batter filled with various delicious fillings such as red bean paste, Nutella, or custard. It’s perfect as a warm, comforting snack or dessert, boasting a golden crispy exterior and soft interior with a delightful surprise inside.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8-10 taiyaki
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Core Batter Ingredients
- 1¼ cups Cake flour (150g)
- ¼ cup Granulated sugar (50g)
- 1 tsp Baking powder (5g)
- 1 tsp Baking soda (5g)
- ¼ tsp Salt
- 1 Large egg
- ¾ cup Whole milk
- 1 tbsp Vegetable oil (15g)
- ½ tsp Vanilla extract
Filling Options
- Red bean paste (anko) – authentic choice
- Nutella or chocolate chips – crowd favorite
- Vanilla custard – elegant and creamy
- Cream cheese – tangy American twist
- Seasonal fruit preserves – spring and summer delight
Instructions
- Mix Dry Ingredients: Sift together cake flour, granulated sugar, baking powder, baking soda, and salt in a large bowl to remove lumps and evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate medium bowl, whisk the large egg, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
- Make Batter: Gradually pour the wet ingredients into the dry ingredients while whisking gently until just combined; small lumps are acceptable to keep the batter light.
- Rest Batter: Cover the bowl and refrigerate the batter for 1 hour; this step improves the batter texture and ensures a delicate cake consistency.
- Preheat Taiyaki Pan: Heat the taiyaki mold over medium-low heat, lightly oil both sides of the pan, and wipe off any excess oil with a paper towel to prevent sticking.
- Fill Molds: Pour batter into each mold cavity to about 60% full, ensuring you leave the tail section empty for shaping. Add 1 tablespoon of your chosen filling into the center of the batter.
- Close and Cook: Cover the filling with more batter, close the mold securely, and flip the pan over to evenly distribute the batter inside. Cook for 2 to 3 minutes per side until the taiyaki turn golden brown and crisp.
- Serve Warm: Carefully remove the taiyaki from the mold and serve immediately for the best texture and flavor.
Notes
- You can customize the filling to suit your taste preferences, from traditional red bean paste to chocolate or fruit preserves.
- Serving taiyaki warm enhances the texture, making the exterior crisp and the filling soft and melty.
- When oiling the pan, be careful not to use too much oil to avoid greasy taiyaki.
- The resting time for the batter improves the lightness and fluffiness of the final product.
- Taiyaki pans can be found at specialty Asian markets or online.
