How to make Fun Festive Japanese Fish-Shaped Pancakes!
Taiyaki Japanese Fish-Shaped Pancakes are a terrific fun food snack that reminds me of my days living in Japan. I was recounting tales of memorable times in Tokyo with my kids and hit an unbelievable patch of nostalgia! So, do not be surprised if you are seeing more Japanese recipes on my blog as I’m working my way out of this “trip down memory lane” affliction. Haha!
The word tai-yaki, 鯛焼き translates to baked sea bream. There is a custom in Japan to eat sea bream (tai) on happy or celebrations. The Japanese word me-de-tai, 目出度い means “auspicious” or “celebratory” and tai is loved because its name sounds similar to the auspicious wishes. This tradition is one of the reasons why taiyaki are such a popular snack in Japan. It’s tasty and it sounds like good luck – sounds like a winning combination to me! 🙂
The center of this pancake snack is traditionally sweetened red azuki bean paste (anko), or cream custard. In recent times, Nutella, chocolate, cheese and other creative fillings are used.
The Taiyaki Pan
In order to make a taiyaki snack, you’ll need a pan specifically designed for the task. Just like Ebelskiver pans for round Danish filled pancakes, you need a fish mold pan to make taiyaki. This is such a whimsical snack, and is sure to please. I took the leap and bought a pan and set out to make these fun snacks for my family.
Ingredients for Taiyaki Japanese Fish-Shaped Pancakes
This is a relatively simple snack to make. You will need ingredients for the batter, and a filling. That’s it. Simple, right?
Batter
1 cup all purpose flour
2 tsp baking powder
1 ½ Tbs sugar
⅓ cup water
⅓ cup milk
1 large egg
2 Tbs neutral oil, for brushing on the pan
Filling
Nutella, or sweet filling of your choice. Popular fillings are cream custard, chunky jam and traditional sweet bean paste.
Making Japanese Fish-Shaped Pancakes
Preparing the batter
In a large bowl, sift together flour and baking powder. Stir in the sugar and make a well in the middle. Next, combine all the liquid ingredients together and pour into the well.
Mix flour, baking powder and sugar Combine milk, water and egg Mix dry and wet ingredients together
Stir until incorporated. Do not overmix. Then, cover the bowl and refrigerate for about 30 minutes.
Taiyaki batter Cover with clingwrap and refrigerate for 30 minutes
Work Space
As the batter rests, get your work space ready around the stove top. First, set aside a small amount of oil for your taiyaki pan. Next, have a small heat resistant spatula to remove the cooked snack and a clean kitchen towel handy to catch any spills or drips. Lastly, set a plate or a rack ready for all of the delicious piping hot taiyaki!
Cooking
When the batter is about ready, heat the taiyaki pan over low-medium heat. Next, lightly brush the pan mold with oil.
Then, spoon about 1½ to 2 tablespoons of batter onto the fish mold. Pour the batter from the top edge so that the batter flows to the bottom of the pan. This will ensure the entire mold gets covered and the fish shape forms properly.
Scoop Nutella (or the filling of your choice) into the center of the fish mold.
Next, add batter over the filling, about 1½ to 2 tablespoons to cover completely. Then, press the pan together to close and click on the handle latch.
Cook the batter for roughly 3-5 minutes on one side and then flip the pan over and cook 3 minutes over low heat. When cooked, remove the pan from the heat. Next, use the spatula to carefully remove the Taiyaki Fish and place on a plate (or rack) to cool. Or, (as my son likes to say, “in a pro move” 😁) take the entire pan, gently shake and tip the cooked taiyaki out of the pan onto the waiting plate! Repeat until all the batter is gone.
Your fun fish-shaped filled pancakes are ready to eat! Itadakimasu!
Notes on Japanese Fish-Shaped Pancakes
- Feeding a crowd? The recipe is easy to scale up. Simple double or triple the ingredients.
- Adjust the heat of your pan when you cook the first taiyaki. You can open the pan to see if the surface is done to your liking. If you like it crispier, simply cook it for another minute or 2.
- Nutella is so goopy to handle I like to use a broad dinner knife to scoop from the jar and then a spatula to scrape it directly onto the batter.
- Taiyaki tastes awesome piping hot, right out of the pan. Be careful it doesn’t burn your tongue!
- Uneaten taiyaki can be stored in an airtight container for a day or 2. For a longer period, freeze.
Taiyaki: Fun Fish-Shaped Pancakes with Nutella Filling
Equipment
- Taiyaki Pan
Ingredients
Batter
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 ½ Tbs sugar
- ⅓ cup water
- ⅓ cup milk
- 1 large egg
- 2 Tbs neutral oil, for brushing on the pan
Filling
- Nutella, or sweet filling of your choice Popular choices are cream custard, chunky jam and the traditional sweet bean paste.
Instructions
- In a large bowl, sift together flour and baking powder in a large bowl. Stir in the sugar and make a well in the middle.
- Combine all the liquid ingredients together and pour into the dry ingredients. Stir until incorporated. Do not overmix.
- Cover the bowl and refrigerate the taiyaki batter for about 30 minutes.
- Heat the taiyaki pan over low-medium heat. Lightly brush the pan mold with some oil.Spoon about 1½ to 2 tablespoons batter onto the fish mold of the pan. Pour the batter from the top edge so that the batter flows down to the bottom of the pan. This is to ensure the entire mold is covered and the fish shape forms properly.
- Put a scoop of Nutella (or the fillings of your choice) in the center of the fish mold. Add more batter to cover the filling completely, about 1½ to 2 tablespoons.
- Press the pan together and click on the latch that holds the top and bottom of the pan snugly. Cook on low heat for about 3-5 minutes and then flip and cook for another 3 minutes.
- When ready, remove the pan from the heat. Unlatch and remove the Taiyaki Fish and place on a rack to cool. Repeat until all the batter is gone.
Notes
This recipe was adapted from the popular Chopsticks Chronicles => https://www.chopstickchronicles.com/taiyaki/
More Fab Food Ideas:
Have you tried these quick and easy oatmeal cups? They are my son’s favorite. They taste great and are good for you too! Check it out here => Strawberry Craisin Oatmeal Cup: It’s Petite and Amazing
For a simple dinner with super easy clean up, check out this delicious method of cooking in a foil packet => Quick Sausage En Papillote: Awesome Recipe from Jacques Pepin
One of the best way to cook fish is to lightly pan sear it. See how to prepare juicy Halibut fillet marinated in a yummy lemon olive oil mixture and have dinner on the table in under an hour. => Fish in a Hurry: Easy Pan-Seared Halibut using my Favorite Marinade
