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Nutella Taiyaki

26 February, 2019 by Tara 17 Comments

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A recipe for Nutella Taiyaki! This Japanese fish-shaped pastry has a crispy exterior that gives way to a fluffy texture and creamy Nutella filling.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Four Nutella Taiyaki on a wooden board with a jar of Nutella in the background.

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 batter. Today I filled the fish with Nutella, 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. 

Before moving to Los Angeles, Taiyaki was not something I easily came across on the east coast. 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 here in LA and another great variation of this treat at MuMu Bakery & Cafe in Koreatown with a Nutella Croissant Taiyaki.

Filling the Nutella Taiyaki in the fish-shaped pan.

Taiyaki Pan

Making Taiyaki at home does require the use of a special pan. I have been able to find them on Amazon (Kotobuki Taiyaki Pan) and 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.

For the pancake/waffle base, I slightly adapted my Hottokēki recipe. After mixing, it needs to refrigerate for about an hour.

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 Nutella in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip. Cook for about 2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color periodically once it has had a chance to set.

The red bean paste and Nutella are a bit easier filling options for those with less experience than more runny ingredients like custard. This was my first time filling them so I was on the conservative side, but try to get the filling all the way to the tail if you can.

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.

Aerial view of Nutella Taiyaki on a wooden board next to a fish-shaped pan.

These are best warm from the pan. Just be careful not to burn yourself with the hot, melty Nutella filling! They won’t be as good as fresh, but you can freeze the Nutella Taiyaki for later and bake until heated through. They are especially delicious paired with ice cream.

If you don’t have cake flour available, you can use all purpose flour. The texture will just change a little.

Looking for more recipes using Nutella?

Try my

  • Nutella Stuffed Aebleskiver
  • Nutella Latte 
  • Strawberry Nutella Galette

Nutella Taiyaki cut in half to show the creamy Nutella filling.

Nutella Taiyaki Recipe

Adapted from Just One Cookbook

Nutella Taiyaki
Print Pin
5 from 5 votes

Nutella Taiyaki

A recipe for Nutella Taiyaki! This Japanese fish-shaped pastry has a crispy exterior that gives way to a fluffy texture and creamy Nutella filling.
Course Dessert
Cuisine Japanese
Keyword Japan, Japanese, nutella, pancake, taiyaki
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 Taiyaki

Ingredients

  • 1 large egg
  • 200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk
  • 1 teaspoon vanilla extract optional
  • 40 grams (3 tablespoons) unsalted butter melted and slightly cooled
  • 200 grams (1 1/2 cups) cake flour
  • 40 grams (3 tablespoons) granulated sugar
  • 1 tablespoon baking powder
  • Pinch salt
  • Vegetable oil for greasing
  • 2/3 cup Nutella divided

Instructions

  • In a medium bowl, beat the egg. Mix in the milk, vanilla extract, and butter.
  • In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Cover and refrigerate the bowl for at least 1 hour.
  • Place a taiyaki pan over medium low heat. Lightly grease with vegetable oil.
  • Once heated, fill one side of the taiyaki pan cavities 1/3rd full with the batter. Add a heaping tablespoon of Nutella in the center of the fish and cover with batter to fill out the fish shape. Be careful not to overfill. Close the pan and flip.
  • Cook for about 2 minutes until golden. Flip and cook the other side until golden, another 2 minutes, checking the color periodically once it has had a chance to set.
  • Transfer the golden taiyaki to a wire rack and repeat with the remaining batter and Nutella.
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Filed Under: Asian, Desserts Tagged With: asia, asian, bungeoppang, Chocolate, dessert, fish, Japan, Japanese, Nutella, pancake, pastry, taiyaki

Previous Post: « Beer Mac and Cheese and Buellton, California
Next Post: Avocado Toast and Los Angeles Cult Recipes »

Reader Interactions

Comments

  1. Karen

    26 February, 2019 at 11:43 am

    Oh my goodness Tara! I love these! You are so talented!

    Reply
  2. SallyBR

    26 February, 2019 at 11:56 am

    OMG. I have no words. TO quote my friend Karen, I AM NOT WORTHY

    Reply
  3. Kelly Anthony

    26 February, 2019 at 1:52 pm

    My girls would eat these nutella taiyaki up. They are so cute and filled with their favorite spread.

    Reply
  4. Karen @ Seasonal Cravings

    26 February, 2019 at 2:20 pm

    My family would gobble these up! Any pastry filled with nutella is good in my book. These are the cutest and I can see my kids really loving them!

    Reply
  5. Tisha

    26 February, 2019 at 3:20 pm

    OH my gosh, how cute are these! Perfect for an after school snack!

    Reply
  6. Noel Lizotte

    26 February, 2019 at 4:12 pm

    What a fun treat! I’m afraid I’d be using that fish pan every day!! I mean, it could turn boring any food into fun times!

    Reply
  7. Gloria

    26 February, 2019 at 4:23 pm

    I think this has got to be the most fun way to eat Nutella that I have seen. My grandkids would flip over these. I don’t know one person that would not devour these.

    Reply
  8. Natalie

    27 February, 2019 at 5:00 am

    This is absolutely adorable! Can’t wait to try this recipe!

    Reply
  9. Lisa

    11 April, 2020 at 7:56 pm

    Just delish!

    Reply
    • Tara

      11 April, 2020 at 9:03 pm

      Thank you Lisa!

      Reply
  10. Srikanth

    22 January, 2021 at 2:28 pm

    5 stars
    These Nutella Tiyaki’s are so creative and perfect for my toddler.

    Reply
  11. Denay DeGuzman

    22 January, 2021 at 3:58 pm

    5 stars
    These beautiful pastries are just too darn cute! I need to buy the special pan and make these ASAP. Yum. Yum.

    Reply
  12. Genevieve | Fitty Foodlicious

    22 January, 2021 at 4:25 pm

    5 stars
    These Nutella cookies look amazing and super fun to make!

    Reply
  13. Irina

    22 January, 2021 at 5:21 pm

    5 stars
    OMG! What a fun cooking project with kids it is! I cannot wait to get a Taiyaki pan now to make this experience. Love it!

    Reply
  14. Jacqueline Meldrum

    22 January, 2021 at 5:24 pm

    5 stars
    Oh my goodness! What are you doing to me here. I was over on Amazon ordering one before I finished reading the post. Thanks for the ideas and recipe too.

    Reply
  15. Gerald

    25 July, 2021 at 2:55 pm

    My batter came out really think? Is it supposed to be like a pancake batter??

    Reply
    • Tara

      25 July, 2021 at 3:25 pm

      Hi Gerald! It is supposed to be thick enough to stir with a spoon and hold its shape when transferred to the taiyaki pan. If too dry, add just a little more milk as necessary.

      Reply

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