Homemade Taiyaki Recipe - Japanese Fish Shaped Pastry
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- In this Taiyaki recipe (たい焼き), I'm going to show you how to make this crispy fish shaped pastry at home with a buttery crust that's filled with sweet red bean paste. Using a mixture of cake and mochi flour in the Taiyaki batter, this traditional Japanese snack ends up crispy around the edges and tender with just a bit of mochi-like chew on the inside.
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✚ INGREDIENTS ✚
2 teaspoons vegetable oil
75 grams cake flour (~1/2 cup)
25 grams shiratamako (~ 2 tablespoons)
1/4 teaspoon baking powder (1.2 grams)
1/4 teaspoon baking soda (1.5 grams)
1/2 cup milk
2 tablespoons cultured unsalted butter
1 tablespoon honey
1/2 teaspoon vanilla extract
120 grams anko
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INDEX:
0:00 Intro
0:15 History of Taiyaki
1:08 Ingredients
1:48 Make Taiyaki Batter
3:47 How to Make Taiyaki
6:24 Taste Test
#たい焼き #Taiyaki #wagashi #japanesestreetfood - แนวปฏิบัติและการใช้ชีวิต
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I love the inclusion of the history lesson at the beginning!
Thanks! I've always been into food history, but I recently discovered the national archives have digitized a big part of their collection so it's been fun to have easy access to these historic texts.
I had tried this Japanese fish shaped as an ice cream cone with the matcha ice cream. It was so delicious. Now with your recipe, I can make them at home. Thank you for sharing.
You're welcome! Taiyaki goes great with ice cream!
@@NoRecipes We had them with Ube ice cream at Glendale Galleria. They were magnificent!
@@NoRecipes I enjoyed watching your channel. I look forward to seeing you make the Japanese BBQ sauce next time. Keep up the great work!
@@familyc3026 Thanks!
Interesting, I might have to take a while longer but at least with youtube and your No Recipes, I can pick it back up later on. Thanks again Mark
You're welcome!😄
Oh my geeze..This looks perfectly crisp, it’s cute and so yummy! Thanks for posting this one! I love it!
You're welcome! These are fun because you can enjoy so many textures in each bite.
What an incredible treat! I especially love those little crispy wings of extra batter around the edges. I'd love to try making this... I've gotta get my hands on one of those excellent molds! Thank you for this great recipe Marc!
Thanks Susan! It's a fun factor to make all sorts of things and it works with all sorts of batters. Wanna try doing something with cornbread batter and pulled pork next.
Aww they look so good and I thoroughly enjoyed the history! You just made one of the best creations in the world of snacks even better!
Thank you! I love the history of food so I'm happy to hear you enjoyed that segment😄
That's better than the Taiyaki I used to buy from my local shop in Himeji, man. (Geez, where I have I seen you outdo a shop before, eh?) hahaha
Hahaha thanks man! A maplefied taiyaki would be dope😉
@@NoRecipes Oh dayum. Now there's an idea!
Hi Marc I love red bean paste it's My favorite sweet treat anyways thanks for some great ideas see you on the next one brother as always your friend in southern Nevada Nicholas
Thanks Nicholas! Anko is a tasty treat and I always try and justify consuming it because it has lots of fiber 🤣
That’s an amazing recipe Marc! The crunch sound was so perfect.
We are thinking of everyone in Japan that the typhoon Nanmadol has affected and will affect. 🤗
Our son lives in Kuroshio and he said the wind and rain were very strong for a long time.
Take care,
Annette🌺
Thanks!
Yea, they're getting hammered pretty good down south. It's been a few years since a biggish typhoon has hit. I hope your son is doing okay.
This one looks like it's tracking away from Tokyo so aside from some rain and wind we should be okay here.
@@NoRecipes our son said that as of Monday morning his time he still didn’t feel comfortable walking outside (too windy) and thankfully it was a holiday so there was no school.
He said he was running out of food but he always has some “cupboard dust” that he can eat... 🤣🤣 He hasn’t got the idea of stocking his pantry yet... even though he has lots of room.
Stay safe! 🌺
@@TheCowEmporium Stocking up is a good idea anywhere but even more important in a place as prone to natural disasters as Japan. How long has been here?
@@NoRecipes he has been there since November 2021.
@@TheCowEmporium Ah, so relatively new. I'm sure he's settled in by now, but I'm always happy to help if he has any troubles or is up in Tokyo.
Umm Umm Good....My kind friend MapleCook Sent me here!!!
There she is, my sister, V! =)
Thanks for coming over! Hope you had a nice weekend!
I love your channel Marc! Have a wonderful Sunday! 🖐 🥰
Thanks Jeannie! Have a great week!
I've made this recipe three times and it was a hit every time!!! The only taiyaki recipe I've found that actually works lol. Thank you so much for all your good work!!!!
Hi Camille, your comment literally made my day. I spend a lot of time testing my recipes before I put them up to make them as close to a sure bet as possible so it's great to hear that it paid off for you😁
Something new for me, never heard of them before, but looked amazing and love crispy and sweet combo. Great job and thanks so much for sharing this with us all. Cheers
Thanks Larry!
What a great video! So glad you liked the Taiyaki Pan
Thanks! The pan is the easiest one I've used to date.
Thanks!
Thank you so much Andrew!
i love you. this is all i've ever wanted
😄 you're welcome!
Amazing receipe 👍
Thank you!
it is such an amazing experience to watch your video, thank you for sharing this.
Thank you for the kind words! 😄
They came out SO PERFECT! I wish I could have some right now! :3
Thanks! I hope you have a chance to try it out sometime!
Just made a batch of these and they were delicious! Your instructions and method made it super easy! Thanks Mark!
I’m so happy to hear you enjoyed them Eileen!
Insanely beautiful! So impressive.
Thank you! I hope you have a chance to try it.
Yum yum oishi mashiso!!!
Thanks!
私は日本人です 。NHKのテレビ番組「BENTO EXPO」を観てマーク·マツモトさんを知りました 。
日本では番組が終わってしまい､マークさんの作るBENTOが観れなくてとても残念です 。
たい焼きは大好きです♥️
観ていたら食べたくなりました😋
「BENTO EXPO」をご覧いただきましてありがとうございました！ 日本での番組終了は残念ですが、NHKワールドではまだ放送されています。 TH-cam で僕のチャンネルを見つけていただきありがとうございます💖
@@NoRecipes 返信ありがとうございました😊
これからもNHKワールドのBENTO EXPOを楽しみにしています👋
hello, new friend here, watched fully till end for full support keep it up 😊🌼👍
Thanks for stopping by!
Marc you really are inspiration in the kitchen no matter what you cook it not only looks super delicious but your creative work is pure Art I guess you can tell I am happy watching this video lol have an awesome week
Thank you so much for the kind words my friend! My week is going pretty well, I hope you're having a great week too!
Thanks, Marc! I'm always glad to start out with a successful technique. Then I don't have to fail a bunch of times!😊 I will miss eating all the mistakes, though.😉 Will Bento & Co. include a link to your video on their website?
You're welcome Kathy! I lost count of how many batches I made before I had an easily reproducible method 🤣 Feeling pretty burnt out on Taiyaki, but I made another double batch today because I missed 1 shot (the one where I break the taiyaki in half).
Hi Kathy! Yes, we've added Marc's fabulous video to our Taiyaki pan page!
After making these, would they freeze easily ? I would like to make a batch of them and place them in my freezer for later to eat ?
Yes these freeze well. I have some in the freezer now. Just wrap them individually in plastic wrap and then put them in a freezer bag. Then you can microwave them to defrost and warm them up a bit. They won't be crispy any more but they're still good.
@@NoRecipes Hell, yes, for the reply ! Thank-you, chef !
This is the Taiyaki recipe that I am looking for crispy and not dense like bread
😃
Ohhhh Wowwww my friend Soo cool and creative. Delicious ❤👏
Thanks Pat! 😄
First batch of Taiyaki is a success! It really was as easy as you made it look.😄 These will be on fast repeat in my household. I filled them with peanut butter chocolate chip fudge at the request of my daughter. Worked beautifully. I will get a batch of your easy Anko made tomorrow to fill the next batch. The filling possibilities are endless with these, and your recipe for batter is easily adapted. Thank you Marc!💖
I'm so happy to hear it went well on your first try! Also PB & chocochip fudge sounds 🤯. I may have to bust out the pan this weekend to give it a try.
Great video, and the Taiyaki looks perfect. What makes this video, for me, is the quick explanation of how the Baking Soda affects the ph, giving more browning, relative to the also-included Baking Soda. これを食べてみたいよ!
Thank you! I try and explain why I do things in my videos so that viewers can take that knowledge and apply it other dishes/recipe that they make 😄
It's so yummy and it looks so very nice. As if I don't want to eat it so I can save the looks of it.
Thanks Judy! They are fun to look at, but they taste even better 😆
@@NoRecipes of course. 😍
wow, yumm😋My favorite. especially Nutella and Red bean fillings🥰 want some now
I haven't tried that combo, but it sounds great!
@@NoRecipes oh! lol.. not together in one. but am curios how that'll taste..
@@exoticspices4u Oh hahaha! I like the combination of peanut butter and red bean, so I think Nutella could work too. The only this is that it might be too sweet, but I don't use a ton of sugar in my homemade anko, so it could work!
@@NoRecipes The best part of cooking is 👩🍳you have the control of all ingredients. My cooking is based of flavor for that 1 bite and your hooked. lol. So if anything is too spicy, salty or sweet, there is always an alternate ingredients. hmm say making homemade Nutella with dark chocolate instead of coco powder and powdered sugar😉
Ah Taiyaki, not Teriyaki. We'd be in either way 🤣
Ohhhh PH, now you're talking our language;)
Colleen thinks cooking science is the greatest thing ever !! This is definitely next level, awesomeness!!
Cheers Matc
Jason and Colleen 🌱🐡🌱
Hahaha it's easy to misread 😆 Science makes just about everything better but it's seriously underutilized (or misunderstood) in the kitchen. I can't tell you how many well regarded chefs I've had conversations with that don't understand the basics of thermodynamics and stubbornly stick to how they were taught to do things as if that makes it right....
@@NoRecipes hmmmmm seems to very similar to gardening!!
We had a power outage all day today, so to pass the time I decided to make Taiyaki on the patio. Pulled out my butane burner and went to work. It was as easy to get great results as on the stove. I was out of anko, so I filled them with Nutella. My daughter hates Nutella, so I filled hers with chocolate chips and rainbow sprinkles. The last ones I filled with homemade orange marmalade and chocolate chips; the best! Your recipe is so simple and perfect. It was a joy making these!😊 We'll be looking forward to power outages from now on.😆
Oh man, I'd kill for a marmalade and dark chocolate taiyaki right about now. 🍫🍊 reminds me of these chocolate balls I used to get in Australia as a kid that was like an M&M but orange flavored.
@@NoRecipes They were epic! Hope you try making them when you get back.😁
@@kathcares For sure! BTW I opened the half bottle today. Paired beautifully with mom's hamburg steak😆
@@NoRecipes 😁😍🍷😘
I watched this amazing and unique recipe from beginning to wonderful results. I must sure it's taste is so megical. By making it in detail everybody can make it easily👌👌. Awesome job dear💖see u around my friend❤❤
Thank you!
Taiyaki is one my favorite pastries, but never had it homemade! Definitely going to order a pan and try this!
I noticed you don't have as much of a focus on baking, but on the topic of Japanese sweets, curious if you possibly have a recipe for castella too?
Thanks Casey! The taiyaki form factor works for savory dishes as well so hope you're able to get a lot of use out of it.
As for Castella, I've researched it a few times, but it's a lot of work to make a proper one (starts with building a wooden frame). If I get enough requests for it I might do it, but I generally try to stick with more accessible recipes.
These are so delicious. Great snack in my opinion. Thanks.
Thanks Leslie!
Yummmm, these look absolutely amazing! I just bought a professional grade Taiyaki griddle so that my grandkids can experience Taiyaki whenever they want ~ i think your amazing recipe will fill the bill well! I am thinking that pulled pork, browned beef and a thick flour gravy, or even apple pie crumblè would be amazing fillings as well! I wonder if this recipe will support a bit of cornbread mix to get that kind of corn dog batter flavor? I was thinking of replacing some of the wheat cake flour with the cornbread mix. Thank you for such an awesome recipe! 💕❤️💕👌🏻👍🏻
Hi Carol, that's exciting! Great ideas about possible fillings, The sky's the limit with possibilities and it's such a fun shape. As for substituting corn meal, I've never tried it so I can't say for sure, but I think it should work okay. For that matter, you could probably use cornbread batter in the mold (maybe with some pickled jalapeños and cheddar cheese 😉). Enjoy your new pan, and I'd be curious to hear what all you come up with!
Hi! Chef, thank u so much for the recipe. May I know is this taiyaki will getting soft when its cold?
You're welcome Kelly! Yes, the Taiyaki will lose the crispy edges when they cool down, but they'll still be delicious. I often make a big batch, wrap them individually, and freeze them. They can be reheated in the microwave oven to make them soft and fluffy again.
Clicked the end screen today, to tell the WaiTee computer that you are worth session watch time, broski!
Thanks man! 🤗
Hi No Recipe! Does the ratio has great variance if we're going to make 1 kilo of flour?
If you want to make a larger batch, go to the No Recipes website norecipes.com/taiyaki-fish-shaped-pastry/ and adjust the recipe. You can make up to 3x and the recipe card will adjust the amounts. That will make 12 taiyaki, and if you need to make more, I suggest that you make multiple batches to maintain consistency. I've made this dozens of times and it comes out great, but I've never made a large batch. Good luck!
@@kathcares thank you!
Thanks for this. Just have a question. I have the same taiyaki mold, however I haven't used it in a while and when I checked on it, it had some white minerals build up on it I guess. When the pan is wet, it is not visible, but once dried it was there again. Should I use it again or just buy a new one?
The taiyaki mold is made of aluminum with a non-stick coating. There are 2 likely possibilities: 1) You have some hard water deposits that have built up on the coating. If this is the case you should be able to get it off by saturating something soft (like a paper towel) with vinegar and scrubbing the spots 2) The non-stick coating has come off in spots and the aluminum underneath is corroding. It won't kill you, but it's not good to eat aluminum so I'd replace the pan if this is the case.
@@NoRecipes thank you so much. I already discard the pan and ordered a new one 😊
I am confused which is best batter for taiyaki is it with egg or without? I hope ill get an answer from u sir
Best is kinda subjective, but I don't include egg in my batter because it results it makes the crust more cakey and fluffy. I prefer the outside to be more crisp with a soft tender interior.
How many taiyaki can this recipe make? Thanks so much! I really want to try.
Using the same mold as me, it will make 4 taiyaki. I hope you enjoy it!
@@NoRecipes thanks so much! You replied so quickly!
I wonder if this batter could be modified into a dough and make something like an empenada taiyaki fusion
Ill experiment with this and let you know. If it works it'd be a way of getting something that tastes like a taiyaki without having to spend money on a taiyaki pan that you'd only use once in a blue moon
EDIT 1: so I tried using 2 splashes of milk rather than 1/2 cup, I dont have honey so I replaced it with molasses, and I used 100g AP flour rather than 75g cake and 25g motchi flour. I got a very dry dough, yet it was very cohesive. I have no idea if this is good or bad, I have it baking rn with varying levels of thickness and gluten development
Taiyaki pans can be used in a lot of different ways. I've seen people cooking laminated doughs (croissant dough) in them. You can also use them to make toasted filled sandwiches with sandwich bread. A dough should work, but I think it would be better to just start with a dough recipe rather than try and modify this one. Bread doughs are generally leavened with yeast instead of baking powder/soda.
@@NoRecipesI got a dough recipe for you, and I think it works amazingly well
Cut 2 tablespoons of butter into 100g AP flour, 1/4 teaspoon baking powder and soda. Add the vanilla extract, 30g of honey, and enough water or milk to make a slightly sticky dough. I don't have an exact measure, but its not a lot. Knead the dough hard for a few minutes. I tried very little kneading but it resulted in an inferior texture, and made it harder to fill. Separate the dough into 6-8 sections and roll each out into a little ball. At this point you can be a little creative. You can roll out individual rounds and fill them like gyoza or empanadas, you could take 2 rounds and make them like ravioli, my friend even tried cutting and molding it into a fish and it turned out very well. Bake at 350 until very golden brown and let cool for a few minutes and you're done!
@@alakazam482 Reading back over your original comment I realized I misread it! Sorry about that! Glad you were able to find a way to make something like a taiyaki without the pan.
Why mine is not crunchy😢
Sorry to hear it didn't turn out how you'd expected. There are a couple of possibilities. The first is that the crunchy exterior only lasts briefly. If you let the taiyaki cool down a bit, the moisture from the filling will redistribute and soften the edges. This is typical of any taiyaki and most people enjoy the bread-like texture of the outside after it's cooled. Another possibility is that you didn't let them brown long enough, did your taiyaki have the golden brown color in the photos? The last possibility is that the most crispy parts are the "wings" that result from the batter flowing out of the mold slightly around the edges. If you don't add enough batter you won't get this part. I hope that helps!
Hi I tried this recipe but it didn’t work, I mean it worked but the taste is quite nasty…. 😢
Hi SF, I'm sorry to hear that. I'm happy to help trouble shoot, but you're gonna have to be a little more descriptive. What do you feel went wrong?
25gram shiratamako?????? Vietnammes
You can click through on the link to the full recipe to learn more about the ingredients, but shiratamako is milled mochi rice.
This looks absolutely delicious and tempting
Excellent presentation and preparation
Come and visit our channel so I will see all your videos !!!
Thank you for sharing😋🔔😊😊
Thank you!