If there’s one snack that defines the streets of Japan, it’s Taiyaki! Much like Hong Kong’s Egg Waffle or Chengdu’s egg pancake, this fish-shaped treat is a nostalgic favorite for many. Whether you’re craving something sweet or savory, Taiyaki has you covered!
Recently, I rewatched an episode of Crayon Shin-chan where the mischievous little Shin-chan helped a struggling Taiyaki shop. Watching him go all out to support the store reminded me just how iconic and comforting this snack is.
What Makes Taiyaki So Special?
Taiyaki is essentially a crispy, golden cake filled with delicious fillings—traditionally, a lightly sweetened red bean paste that melts in your mouth. 
The best part? You can get creative! Inspired by modern trends, I decided to make three different fillings:
- Classic Sweet: Red bean and chewy mochi
- Savory: Gooey cheese and ham
- Trendy Delight: Creamy bubble tea custard with tapioca pearls
A total game-changer! One bite, and you’ll see why it’s a must-try.
Ingredients List
For the Taiyaki Batter:
- 2 eggs
- 40g granulated sugar
- 1g salt
- 40g corn oil or melted unsalted butter
- 20g honey (or glucose syrup)
- 140g milk
- 160g cake flour
- 40g cornstarch
- 4g baking powder
For the Fillings:
- Bubble Tea Custard:
- 3 egg yolks
- 40g granulated sugar
- 10g cake flour
- 10g cornstarch
- 200g milk
- 2 black tea bags
- 30g cooked tapioca pearls
- Cheese & Ham:
- 100g mozzarella cheese
- 80g ham
- 10g mayonnaise
- Red Bean & Mochi:
- 80g sweetened red bean paste
- 100g fresh milk mochi
Step-By-Step Instructions
1️⃣ Making the Bubble Tea Custard
1、Heat 200g milk with 2 black tea bags until slightly boiling.
2、Cover and let steep for 10 minutes, then squeeze out excess tea and remove bags.
3、In a separate bowl, whisk 3 egg yolks with 40g sugar until pale.
4、Sift in 10g cake flour and 10g cornstarch, then mix.
5、Slowly pour in the warm milk tea while stirring (avoid scrambling the eggs!).
6、Transfer the mixture back to the pan, cook over low heat while stirring until thick.
7、Cool quickly by placing the pan in ice water.
8、Refrigerate and mix with 30g cooked tapioca pearls before use.
2️⃣ Preparing the Savory and Sweet Fillings
1、Cheese & Ham: Chop ham, mix with mozzarella and mayo, then form into small balls.
2、Red Bean & Mochi: Roll red bean paste into 7g balls, mochi into 8g balls, then flatten together.
3️⃣ Mixing the Taiyaki Batter
1、Sift cake flour, cornstarch, and baking powder into a large bowl.
2、Add eggs, milk, honey, corn oil, sugar, and salt.
3、Mix until smooth; the batter should flow slowly when lifted.
4、If you’re new to this, use 110g milk instead for a thicker batter—it’s easier to handle.
5、Refrigerate for 30 minutes to let the ingredients fully blend.
4️⃣ Cooking the Taiyaki
1、Preheat your Taiyaki pan.
2、Pipe 1/3 of the batter into the fish mold.
3、Slightly spread the batter, then place a filling in the center.
4、Cover with more batter, making sure to fill the tail and fins.
5、Close the mold and cook for 2-3 minutes per side until golden brown.
6、Use a toothpick to check for doneness—if it comes out clean, it’s ready!
Pro Tips for Perfect Taiyaki
✅ Freshly made Taiyaki has an amazing honey-milk aroma—let it cool slightly before eating to avoid burns! ✅ Love crispy edges? Don’t waste the extra batter—those crunchy bits are surprisingly addictive! ✅ Store leftover batter in the fridge for up to 3 days and make fresh Taiyaki anytime.
In Crayon Shin-chan, Shin-chan sees the Taiyaki shop owner working hard, despite slow business. The owner tells him, “A responsible adult shouldn’t make kids worry.” A simple yet touching moment—and just like that, I found myself appreciating Taiyaki even more.
