Reveal the “original” Japanese Fish Waffles Recipes

Greetings to all the culinary explorers and keen palates out there! It’s me, Gobble, coming to you once again from the virtual kitchen of Food and Meal, where flavors meet and memories are cooked up one recipe at a time. Today, I’m overjoyed to bring you into the world of “Japanese Fish Waffles,” also endearingly known as “taiyaki.”

Why taiyaki, you ask? Well, let’s dive into the sea of whimsy that this delightful dish embodies. Taiyaki is shaped like a fish, adding a playful twist to the already enjoyable act of munching on a waffle. It’s not only a beloved snack found in the street corners of Japan but also a vessel of joy that captures both the imagination and taste buds.

I must confess, my affection for taiyaki springs from my fascination with the beauty in details — how something as simple as a fish-shaped cake can be steeped in significance, evoking happiness with each bite. Preparing taiyaki is a testament to the Japanese art of creating things that are as delightful to behold as they are to consume. There’s something genuinely magical about crafting these fishy friends, piping hot with their sweet or savory fillings, that brings a smile to faces young and old.

In the recipe that follows, we’ll swim through the process together, infusing our batter with care and watching as our taiyaki come to life—each a symbol of tradition with a dash of fun. Whether you’re here for the nostalgia of street-side nibbles during a Japanese festival or to discover new shores of culinary craftsmanship, these fish waffles are sure to cast a net of charm over your kitchen proceedings.

Japanese Fish Waffles Recipes

Japanese Fish Waffles
Crispy, golden japanese fish waffles, a feast for the eyes and the taste buds.
Reveal The &Quot;Original&Quot; Japanese Fish Waffles Recipes 1

Taiyaki - Japanese Fish Waffles

A taiyaki is a popular Japanese dish that is served as a sweet dessert. Its name is derived from the Japanese word for fish, Japanese Fish Waffles is a delicacy that is popular in many parts of Japan. You can find it at a local restaurant or even order it online. It's a perfect gift for any family member or friend. With a little preparation, taiyaki can become a household favorite.
5 from 1 vote
Print Pin Recipe
Course: Breakfast, Cake
Cuisine: Japanese
Diet: Low Calorie
Keyword: taiyaki, waffles
CookingStyle: Grilling
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 323kcal
Author: Gobble The Cook
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  • 240 g. red bean paste sweet

Taiyaki Batter


  • In a big mixing cup, mix the flour and baking powder and create a well in the middle.
  • Combine all of the milk mixtures and mix them into the flour properly.
  • Mix them, but do not overdo them.
  • Cover the bowl with cling wrap and chill for 30 minutes to allow the mixture to rest.
  • Over reduced temperature, steam a taiyaki pan and add around 2 tablespoons of the batter down the plate's bottom.
  • Pour the mixture from the pan's upper portion, allowing it to run with the ball down to the floor.
  • Position a roll of the sweet red bean paste in the middle and drizzle with more flour (about 2 tablespoons).
  • Heat for 5 minutes on either side over low heat, pressing the plate.
  • Pick the taiyaki cautiously until both sides have fried.
  • Carry on for the rest of the batter and in the same way.


If you want a more authentic taste, you can serve the taiyaki with strawberry sauce, which is a blend of strawberries and yoghurt.
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Serving: 4servings | Calories: 323kcal | Carbohydrates: 67g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 76mg | Fiber: 3g | Sugar: 34g | Vitamin A: 92IU | Calcium: 164mg | Iron: 3mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Baking Japanese Fish Waffles in the Oven

Japanese Fish Waffles
Filling the taiyaki mold with delightful surprises – a sweet and savory adventure.

Begin by preheating your oven to 350°F (175°C) and placing a fish-shaped silicone mold on a baking sheet. In a mixing bowl, sift together all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, then add whole milk, vanilla extract, and melted butter, stirring until well combined. Create a well in the dry ingredients and pour in the wet mixture, stirring until a smooth batter forms. Half-fill each section of the fish-shaped silicone mold with the batter. Add your preferred filling into each mold, covering it with more batter until it’s about three-quarters full. Bake in the preheated oven for 15-20 minutes, or until the waffles achieve a golden brown hue and a toothpick inserted comes out clean. Carefully remove the fish-shaped waffles from the mold and allow them to cool slightly before serving.

Tips for making Japanese Fish Waffle

Japanese Fish Waffles
A fish waffle sundae – the ultimate indulgence for dessert lovers.

Serving Suggestions

Embark on a culinary journey with a Japanese-themed feast, commencing your delightful experience with a comforting bowl of miso soup. The umami richness of the soup seamlessly prepares the palate for the sweet and satisfying notes that follow in the form of fish-shaped waffles. Create a harmonious duo by pairing the taiyaki with gyoza, where the savory filling of the dumplings contrasts beautifully with the sweet or savory fillings of the fish waffles, achieving a perfect equilibrium of flavors and textures. Transition from the savory to the sweet with an indulgent serving of oyakodon, a rich combination of chicken and egg over rice, paving the way for the sweetness of the fish-shaped dessert to elegantly conclude the meal. Elevate the dessert experience by inviting daifuku—a soft mochi stuffed with sweet red bean paste—to the party, providing a lusciously sweet counterpart to the taiyaki. For a refreshing touch, accompany the treats with a sip of soy or almond milk, whose subtle flavors complement rather than compete with the taiyaki’s sweetness. To enhance the culinary journey, serve an assortment of savory sashimi before the taiyaki, allowing the palate to revel in simplicity and freshness, thus intensifying the charm of the sweet pancake. To round off the feast in traditional fashion, consider concluding with a cup of green tea, as its bitterness perfectly offsets the sweetness of the taiyaki, adding a classic touch to your Japanese dining experience.

Cooking Tips

Japanese Fish Waffles
Perfectly golden brown japanese fish waffles, a visual and culinary delight.

Crafting Japanese Fish Waffles, or taiyaki, is a blend of tradition and fun. Gobble from Food and Meal shares insights for an elevated taiyaki-making experience. Starting with the batter, emphasize the balance between thickness and fluidity. The filling is crucial, offering surprises in taste and texture, from sweet red bean paste to savory options. The fish mold, a trusted companion, requires preheating and a delicate touch. Flipping the taiyaki is an emotional moment, akin to a fledgling bird’s first flight. Watchful eyes are essential during cooking, reflecting a deep connection to the act of feeding. Finally, the joy of sharing the evenly cooked, fish-shaped delight with loved ones completes the culinary experience.

FAQs about Japanese Fish Waffles

Japanese Fish Waffle
Japanese fish waffle with fresh berries, a refreshing and vibrant combination.
  • Can I store leftover Japanese Fish Waffles?Yes, you can store them in an airtight container in the refrigerator for up to two days. Reheat in the oven for a crisp texture.
  • Can I use different fillings for the waffles? Absolutely! Get creative with your choice of fillings; options include chocolate, custard, cheese, or even savory choices like ham and cheese.
  • Why are my waffles not crispy?Crispiness can be affected by overfilling the molds, uneven heat, or undercooking. Ensure balanced batter and a fully preheated oven.
  • Can I freeze unbaked waffle batter? It’s best to cook the waffles first and then freeze them. Once reheated, they’ll retain their crispiness.
  • Can I make the batter in advance? You can prepare the batter a few hours in advance and store it in the refrigerator. Remember to give it a quick stir before using it to ensure a consistent texture.
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As our foray into the whimsical world of Japanese Fish Waffles, or taiyaki, comes to a heartwarming end, it’s with an enveloping sense of delight that I, Gobble from Food and Meal, bid you the sweetest of farewells.

At, we’ve ventured together through the playful process of crafting crisp, golden-brown fish waffles — from pouring the batter to mastering the flip to choosing the perfect filling — and every step has been a dance of joy and culinary adventure. I hope this journey has not only imbued your kitchen with the mouthwatering aroma of freshly made taiyaki but also filled your soul with a newfound appreciation for the beautiful intricacies of Japanese confections.

Each taiyaki, with its sweet or savory core, is a mini-celebration of flavors, textures, and emotions. I like to think of them as edible kites, soaring high on gusts of taste and tradition, tethered to the steadfast string of comfort food. It brings forth a smile, just imagining you, dear readers, sharing these delightful snacks with loved ones, creating ripples of happiness that span from your kitchen to wherever these treats are devoured.

Whether you’ve cooked along with us, bookmarked the recipe for later, or simply indulged in the tale of taiyaki with curious and hungry eyes, your presence here has been a vital ingredient to the experience. At Food and Meal, we cherish the connection forged through shared meals and the stories they hold, which is why inviting you into this guide of preparing Japanese Fish Waffles has been nothing short of magical.

Media Photography at Food And Meal
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
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