Taiyaki Custard Filled Fish Waffle

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Taiyaki is a beloved Japanese street snack featuring a golden, fish-shaped cake with a tender custard center. This homemade version uses a simple pancake-style batter cooked in a cast taiyaki pan until crisp on the outside and creamy within.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 11 gFat
• 5 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 20 gSugar
• 7 gProtein
• 210 mgSodium
• 160 mgPotassium
• 125 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 large egg
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted melted butter

For the custard filling

• 3/4 cup whole milk
• 3 large egg yolks
• 4 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For cooking

• Melted butter or non-stick spray for greasing the pan

Directions

1. Prepare the custard first: in a small saucepan whisk egg yolks, sugar, and cornstarch until smooth, then slowly whisk in the milk. Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5 to 7 minutes.
2. Remove the custard from heat and stir in the butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and chill for at least 30 minutes until firm enough to pipe.
3. In a medium bowl whisk together the flour, sugar, baking powder, and salt. In a separate bowl whisk the egg, milk, vanilla, and melted butter until smooth.
4. Pour the wet ingredients into the dry and whisk just until combined; the batter should be smooth and slightly thinner than pancake batter. Let it rest for 10 minutes.
5. Preheat a cast taiyaki pan over medium-low heat and brush both halves generously with melted butter. Close the lid for 1 to 2 minutes to heat the mold evenly.
6. Open the pan and pour about 2 1/2 tablespoons of batter into the lower fish mold, tilting to spread it into the fins and tail. Spoon or pipe about 1 1/2 tablespoons of chilled custard down the center of each cavity.
7. Pour another 1 1/2 tablespoons of batter over the custard, spreading to cover the filling completely and reach the edges of the mold.
8. Close the lid, press gently, and cook for 2 to 3 minutes. Flip the pan carefully and cook the other side for another 2 to 3 minutes until the surface is deep golden brown and crisp.
9. Open the pan and use a bamboo skewer or thin spatula to lift each taiyaki out. Serve warm while the custard is still soft.
10. Repeat with remaining batter and custard, greasing the pan lightly between batches.

Cook’s Notes

• Use a piping bag or zip-top bag with the corner snipped to place the custard neatly and prevent leaks.
• Keep the heat at medium-low; too hot and the outside burns before the custard warms through.
• If you do not own a taiyaki pan, a Scandinavian-style fish-shaped waffle iron is a workable substitute.
• Taiyaki is best enjoyed the day it is made while the exterior is crisp and the custard is warm and pourable.
• For a traditional variation, swap the custard for sweetened red bean paste (anko) or matcha cream.

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