These fish-shaped cakes called taiyaki are a popular Japanese street food. The iconic shape is believed to evoke a feeling of luxury, as fish were expensive at the time the snack originated. Rest assured, no animals were harmed in the making of these treats, as these fish waffles are 100% vegan. Traditional taiyaki is made with waffle batter and anko (red bean paste) but these plant-based fish cakes can be customized to your liking.
How To Make
Crafting vegan taiyaki is a breeze, especially if you’ve mastered the art of making waffles. First, you will need a taiyaki maker before you begin. There are several options for stovetop and electric taiyaki makers on Amazon.
Making Anko (Red Bean Paste)
To prepare these delightful taiyaki treats, start by making the Anko (Red Bean Paste). Drain and rinse 1 1/2 cups of red beans (or use one can) before placing them in a saucepan with 1/2 cup sugar, 1/4 cup water, and 1/2 teaspoon salt (if the beans are unsalted). Bring the mixture to a boil for five minutes, stirring occasionally. Then mash the beans using a potato masher or blend them with an immersion blender, leaving half of the beans whole for a chunky paste if desired.
Making the Batter
For the batter, create a plant-based buttermilk by combining 1 cup of non-dairy milk with 1 tablespoon of lemon juice in a medium-sized bowl. In another bowl, mix 1 cup of flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Then preheat the taiyaki maker; if it’s electric, plug it in, or preheat it over medium-low heat if stovetop.
Preparing and Cooking Taiyaki
If the taiyaki maker is not non-stick, lightly coat it with oil using a paper towel and tongs. Fill one side of the mold 40% full with batter, ensuring it spreads to the fins. Add one tablespoon of the prepared red bean paste (or other filling) to the center of each mold, then pour more batter on top to cover it and close.
Cook each side until golden brown, approximately two to four minutes on the stovetop or until the light turns green for electric makers. After that, use kitchen scissors to shape the taiyaki, and enjoy this delightful treat best served warm.
Flavored Batter
Elevate the classic fish-shaped cakes by infusing your batter with delightful flavors. For a chocolate twist, incorporate one tablespoon of cocoa or cacao powder into the batter, creating a delicious chocolate-flavored taiyaki. Alternatively, add one tablespoon of matcha for a unique green tea-flavored variation.
Filling Ideas
While anko, the sweet red bean paste, traditionally fills taiyaki, you can fill your vegan fish-shaped cakes with a variety of delectable options. Here are some ideas below.
- Chocolate hazelnut spread
- Peanut butter
- Custard
- Sweet potato
- Jam
- Berries
- Sliced banana
Make Savory Taiyaki
For a savory twist on taiyaki, modify the batter by reducing the sugar to one teaspoon. Option to fill with plant-based sausage, ground beef, mashed potatoes, or gyoza filling.
Taiyaki, Vegan Fish Waffles
4
servings30
minutes45
minutesThese fish-shaped cakes called taiyaki are a popular Japanese street food.
Rest assured, no animals were harmed in the making of these treats as these fish waffles are 100% vegan. Traditional taiyaki is made with waffle batter and anko (red bean paste) but these plant-based fish cakes can be customized to your liking.
Ingredients
- For Anko (Red Bean Paste):
1 1/2 cups red beans (or one can)
1/2 cup sugar
1/4 cup water
1/2 tsp salt (if beans are unsalted)
- For Batter:
1 cup flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup non-dairy milk
1 tbsp lemon juice
Directions
- For Anko (Red Bean Paste):
- Drain and rinse beans. Place in a saucepan with the remaining ingredients.
- Bring to a boil for five minutes, stirring occasionally.
- Mash beans with a potato masher or blend with an immersion blender. Optionally, leave half of the beans whole for a chunky paste.
- For Batter:
- In a medium bowl, create a plant-based buttermilk by combining plant milk and lemon juice, then stir.
- In a separate medium bowl, add dry ingredients: flour, sugar, baking powder, and salt.
- Preheat the taiyaki maker. If electric, plug-in; otherwise, preheat over medium-low heat.
- Pour the plant-based buttermilk into the dry ingredients and whisk to combine.
- If the taiyaki maker is not non-stick, lightly coat with oil using a paper towel and tongs to assist.
- Fill one side of the taiyaki maker mold 40% full of batter, spreading it to the fins. Add one tablespoon of red bean paste (or other filling) in the center of each mold, then pour more batter on top to cover it. Close shut.
- If using the stovetop, cook each side until golden brown (2-4 minutes). If electric, remove when the light turns green or leave for an additional 30 seconds for a golden brown taiyaki.
- Use kitchen scissors to cut taiyaki to shape. Best served warm.
Notes
- A little extra batter added to the taiyaki maker is better than too little.
- Don’t worry if the batter spills a little; it can be easily cut off.
- For a quicker option, you can use pancake or waffle mix instead of making taiyaki batter.
- Opting for an electric taiyaki maker is the easiest choice. It minimizes mess, provides a convenient ready indicator, and ensures even cooking.
- Traditional anko (red bean paste) is made with azuki beans but other red beans will provide a similar taste.
