Embark on a delightful culinary journey to Japan without ever leaving your kitchen! Imagine biting into a warm, adorable fish-shaped cake with a perfectly crisp, waffle-like shell, only to discover a smooth, creamy, and vibrant matcha custard filling inside. Making taiyaki at home is a wonderfully fun and rewarding experience that’s perfect for a weekend project or for sharing a unique treat with friends.
Prep Time: 25 mins
Total Time: 1 hr 10 mins (includes chilling time for custard)
Servings: 6 Taiyaki
Ingredients:
For the Creamy Matcha Custard Filling:
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 1/2 tbsp high-quality matcha powder, sifted
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
For the Taiyaki Batter:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1 large egg
- 3/4 cup milk
- 1 tbsp neutral oil or melted butter
Instructions:
- Make the Matcha Custard: In a medium bowl, whisk the egg yolks and sugar until pale and creamy. Whisk in the cornstarch and sifted matcha powder until no lumps remain.
- Temper and Cook Custard: Heat the milk in a small saucepan over medium heat until it just begins to simmer. Slowly pour about half of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining milk and cook over medium-low heat, whisking continuously, until the custard thickens enough to coat the back of a spoon (about 3-5 minutes).
- Chill the Custard: Remove the custard from the heat and stir in the butter and vanilla extract until smooth. Transfer the custard to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 30-60 minutes until cool and firm.
- Prepare the Taiyaki Batter: While the custard cools, make the batter. In a large bowl, whisk together the flour, baking powder, and sugar. In a separate bowl, whisk the egg, milk, and oil. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix; a few lumps are okay.
- Heat the Taiyaki Pan: Lightly grease both sides of a taiyaki pan with oil and heat it over medium-low heat. Heat each side for about a minute.
- Fill the Molds: Open the pan and fill the fish-shaped mold on one side about 60% full with batter. Quickly add a heaping tablespoon of the cooled matcha custard into the center of the batter.
- Cover and Cook: Pour a little more batter over the top to completely cover the filling. Immediately close the pan, pressing firmly.
- Flip and Finish Cooking: Cook for 2-3 minutes on the first side. Flip the pan and cook for another 2-3 minutes on the other side, until both sides are a deep golden brown.
- Serve Warm: Carefully remove the taiyaki from the pan and let it cool for a minute on a wire rack. Taiyaki is best enjoyed fresh and warm, while the outside is still crispy!
Recipe Notes:
- Essential Equipment: You will need a special taiyaki pan for this recipe. They can be found online or at most Japanese or large Asian grocery stores.
- Sift Your Matcha: To ensure a smooth, lump-free custard, always sift your matcha powder along with the cornstarch. Culinary-grade matcha works perfectly for this recipe.
- Perfect Batter Consistency: The batter should be similar to a thick pancake batter. If it’s too thick, add a splash more milk; if too thin, a spoonful of flour. Remember not to overmix!
- Classic Filling Variation: The most traditional taiyaki filling is sweet red bean paste (anko). You can easily substitute it for the matcha custard for a classic experience. Nutella, cheese, or vanilla custard are also delicious options.
- Don’t Overfill the Pan: Be careful not to overfill the mold, as the batter will expand as it cooks. Filling it about 60% full before adding the custard is the sweet spot.
- Storage and Reheating: Store leftover taiyaki in an airtight container in the refrigerator. To restore some of their crispness, reheat them in a toaster oven or an air fryer for a few minutes until warm.
And there you have it – your very own batch of adorable and delicious homemade taiyaki! This delightful Japanese treat is a joy to make and even more of a joy to eat. We hope you have fun creating these impressive little fish-shaped cakes! Happy cooking!
Estimated Nutritional Information (per taiyaki)
Calories: 230; Fat: 9g (Saturated Fat: 4g); Carbohydrates: 32g (Sugars: 15g); Protein: 6g; Sodium: 180mg; Fiber: 1g.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
