A recipe for Chocolate Hazelnut Taiyaki! This soft and fluffy Japanese fish-shaped pastry has a creamy chocolate hazelnut filling.

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Chocolate Hazelnut Taiyaki on a marble board.

Known as Taiyaki (鯛焼き, たい焼き, Tai- Sea Bream) in Japan and Bungeoppang (붕어빵, Bungeo- Crucian Carp) in Korea, this fun street food uses a specialty pan to make an iconic fish shape with pancake/waffle-like batter.

Before moving to Los Angeles, Taiyaki was not something I easily came across on the East Coast (but it is definitely becoming more popular!).

The first time I even tried one was in a waffle cone form with soft-serve ice cream at Taiyaki NYC in New York City. I have since discovered SomiSomi in LA/Orange County and another great variation of the treat at MuMu Bakery & Cafe in Koreatown with a Nutella Croissant Taiyaki.

Today I am sharing a recipe for the Taiyaki with a chocolate hazelnut spread or Nutella in the center, but other favorite fillings include a sweet red bean paste (traditional), custard, cheese, and more. For a savory option, you can even turn them into sandwiches.

Taiyaki Pan

Filling the Nutella Taiyaki in the fish-shaped pan with batter, chocolate hazelnut spread, and covering with more batter.

Making Taiyaki at home does require the use of a special pan.

I have been able to find them on Amazon (Taiyaki Pan) and Cast Iron Taiyaki Pan. They can also be found in some specialty Japanese and Korean markets.

The pan is best used on a gas stove and definitely avoid glass-top. Due to the shape of the pan, it just won’t cook evenly.

Place the taiyaki pan on medium low heat and lightly grease with oil. You may need to adjust the heat slightly lower or higher.

Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the batter.

Add a heaping tablespoon of chocolate hazelnut spread in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill, but make sure the spread is completely covered.

After filling, close the pan and flip immediately. Cook until golden, about 1-2 minutes. Flip and cook the other side until golden, checking the color periodically once it has had a chance to set.

A Few Taiyaki Tips

Aerial view of Chocolate Hazelnut Taiyaki on a marble board next to wooden spoons, chocolate hazelnut spread in a bowl, and purple flowers.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

If you don’t have cake flour available, you can use all-purpose flour in a pinch. The texture won’t be as light and you may need to adjust the amount of milk.

After mixing the batter together, it needs to refrigerate for about an hour before assembling. This will give the gluten a chance to rest and create that more fluffy texture.

This recipe works with most favorite chocolate hazelnut spreads such as Nutella or even a homemade Crema Gianduia (Italian Chocolate Hazelnut Spread).

The red bean paste and chocolate hazelnut spread are a bit easier filling options for those with less experience than more runny ingredients like custard.

Chocolate Hazelnut Taiyaki on a marble board with one cut in half to show chocolate hazelnut filling.

If you slightly overfill the pan and have crispy edges around the fish, they are easily removed with small scissors or a sharp, small knife.

The Taiyaki are best warm from the pan. Just be careful not to burn yourself with the hot, melty filling!

They won’t be as good as fresh, but you can freeze the Nutella Taiyaki for later and bake in a 350˚F (180˚C) oven until heated through. They are especially delicious paired with vanilla ice cream.

Looking for more recipes with a chocolate hazelnut spread?

Try my:

Chocolate Hazelnut Taiyaki on a marble board with wooden spoons and taiyaki pan in the background.

This recipe was originally posted in February 2019 and updated in May 2024.