White Taiyaki

White Taiyaki

These use different ingredients than white taiyaki (fish shaped anko filled griddle cakes), but the chewy, sticky mochi-like texture at room temperature is very similar. These are very simple mochi snacks. Make them in any form you like.

Ingredients: 3 large fish shaped cakes using a cookie cutter

50 g
a pinch
Vegetable oil
1 teaspoon
80 ml
Katakuriko (for dusting)
as needed
●Anko (sweet azuki bean paste)
to taste


1. Put all the ingredients except for the ones marked ● in a heatproof container, and mix and knead well with your hands. Cover loosely with plastic wrap, and microwave for about 3 minutes at 500 to 600W.
2. Spread the dough out about 5 mm thick on a surface dusted with katakuriko.
3. Cut the dough with a cookie cutter.
4. Make two fish shapes per cake.
5. Spoon bean paste on one of the fish shapes.
6. Wet your finger a little and pinch the edges to seal.
7. To finish cooking without browning them, cook in low heat on a non-oiled frying pan. They are delicious when browned slightly too.
8. Done! I made the eyes and gills with chopsticks. If you put them in the refrigerator they will turn a little hard, but they'll become soft and chewy again if heated in a oven.
9. Please also see "Taiyaki- soft and chewy even when chilled" (Recipe ID: 883013). These are taiyaki that don't harden even when chilled. The dough uses soy milk and is healthy.
10. COOKPAD user "yamita" made these little cuties with this recipe.

Story Behind this Recipe

I couldn't quite achieve a dough that doesn't harden even in cold, but if you eat them at room temperature, these little cakes have a texture very similar to white taiyaki and are delicious. I tried katakuriko potato starch flour and tapioca flour, but the chewy mochi-like texture didn't last for long. But with this dough, they don't have to be eaten right away.