Homemade Stovetop Taiyaki
Taiyaki are the playful fish-shaped Japanese street pastries you'll want to make on repeat at home. The pancake-like batter comes together in a blender in minutes, and you can fill them with creamy ube halaya or a chewy layer of rice paper for a fun twist. A stovetop taiyaki mold and a few pantry staples are all you need to get that signature crispy golden shell with a soft, pillowy inside. They're a perfect weekend project, a crowd-pleasing snack, and a playful bake to share with friends and family.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
35 minutes
35 min
Cook Time
20 minutes
20 min
Total Time
55 minutes
55 min
Prep Time
35 minutes
35 min
Cook Time
20 minutes
20 min
Ingredients
for 8 small taiyakis
Taiyaki Batter
- 2 ½ cups cake flour
- 1 ½ teaspoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon red miso, optional
- 1 tablespoon neutral cooking oil
- 2 large eggs
- ¾ cup whole milk, or preferred milk substitute
- ¾ cup water
Chewy Ube Filling (optional)
- 1 ube halaya per taiyaki, optional
- 1 sheet rice paper per taiyaki, briefly soaked in warm water and folded into a rectangle to fit the center of the mold, optional
Nutrition Info
- Calories 211
- Fat 4g
- Carbs 35g
- Fiber 0g
- Sugar 8g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Mix the batter ingredients — cake flour, baking powder, sugar, miso (if using), oil, eggs, milk, and cold water — in a blender. Blend until smooth.
- Let the batter rest for 30 minutes.
- Heat a taiyaki maker over low to medium-low heat. Do not grease it.
- Pour batter into one side of the taiyaki maker. To add the optional filling, put a spoonful of ube halaya and a folded sheet of wet rice paper into the center of the battered side of the mold, then cover with a little more batter. Close the mold and cook for 2 to 3 minutes per side, until both sides are golden brown and crispy. Unmold.
- Enjoy!
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