How to Make Japanese Fish Cake – Delicious, Soft, Simple Taiyaki

How to make Taiyaki fish-shaped cake

• 1

  Make the cake batter

  Mix the flour, baking powder, and baking soda in a bowl and sift through a sieve. Then add sugar and mix together.

  In another bowl, beat the egg yolks with milk until you have a thick mixture.

  Next, pour the beaten mixture into the bowl containing the flour, and mix well again to combine the ingredients.

  Pour the mixture into a cup with a wide mouth (to make it easier to pour into the mold), and place it in the refrigerator for at least 1 hour for the batter to thicken slightly.

  
• 2

  Make the red bean filling

  Wash the red beans, soak them in water overnight for 8 – 10 hours.

  Next, boil the beans until soft, then remove them and use a spoon to mash the beans.

  Then, sauté the beans over low heat with sugar and a pinch of salt. After sautéing, the red bean mixture will have a thick consistency and not be dry.

  
• 3

  Make the cream filling

  Place a pot on the stove and heat on low. Gradually add egg yolks, unsweetened fresh milk, sugar, and cornstarch, whisking continuously until the mixture is fully dissolved and thickened, then turn off the heat. Transfer the cream mixture into a piping bag.

  Tip:

  • When adding ingredients to the pot, add each ingredient separately, whisk until fully dissolved before adding the next ingredient.
  • Remember to whisk continuously and evenly during the process of making the cream filling.

  
• 4

  Baking the cake

  Place the mold on the stove, heat the mold for about 3 – 5 minutes. Then, brush a little cooking oil into the mold so that the Taiyaki fish cake does not stick when removing it from the mold.

  Next, pour the cake batter into the mold until it fills about 60% before stopping, adjusting to medium heat. Then, add a little red bean or milk cream in the middle, pour more batter on top to cover it, and close the lid.

  Bake the cake for about 3 minutes, then open the lid, flip the cake over, and bake for an additional 2 – 4 minutes until both sides are cooked evenly.

  When opened, if the fish cake is golden brown, let it cool to make it crispy. Carefully use chopsticks or a knife to separate the cake from the mold.

  
• 5

  Final product

  The Taiyaki fish cake is golden brown and fragrant, with a crispy outer layer when eaten. If it has red bean filling, it will have a rich, fragrant taste of red beans. If it has cream filling, it will have a creamy, rich taste of milk. Any filling is delicious and has a lovely shape.