A quintessential street food in Japan, Taiyaki is a fish shaped waffle snack filled with sweet red bean paste. Learn how to make this popular Japanese street stall snack fresh at home with this easy Taiyaki recipe!
Add the soy milk, oil, cane sugar and salt to a bowl and whisk together. Sift in the pastry flour, baking powder and baking soda. Whisk well until a smooth batter comes together (some clumps are okay). It should be slightly more viscous than pancake batter.
Optional resting: Cover, place in the refrigerator and rest for 30 minutes (15 minutes for gluten free version). Remove from refrigerator and gently mix. Resting helps smooth out the batter and give it more of a fluffier texture.
Heat taiyaki pan over medium and brush with a little oil. Reduce heat to medium low and spoon or pour batter into the taiyaki mold a little more than half way (it will start to expand as it heats). Add 2 tbsp of red bean filling (35-40g) and then cover with more batter. Close the mold and flip. Cook for 1 1/2 - 2 minutes or until golden brown. Flip and then cook for another 1 - 1 1/2 minutes. Each side takes anywhere from 1 1/2 - 2 1/2 minutes to cook from the moment the batter hits in the pan.
Repeat with remaining batter and red bean filling. You should get about 7-8 total depending on the size of the molds and how much batter you use. If you do have some overflow, cut excess bits off.
Place on wire rack to briefly cool. Serve hot and enjoy!
*You can use unsweetened, sweetened or vanilla soy milk. I prefer to use soy milk over other plant based milks for this recipe.
** any sweetener of choice can be used. If using maple syrup or agave, use 2 tbsp (40g)
*** Also known as cake flour. If using all purpose flour, substitute 20g for potato or corn starch. For a gluten free version, use rice flour. Since rice flour requires more liquid for hydration, add about 1-2 tbsp more liquid if needed to achieve pancake-like batter consistency.
*** I used homemade red bean paste but you can also use store bought. Koshi-an and Ogura-an are my favourite for taiyaki. For Ogura-an, you can use it as is or blend until smooth.