Crunchy Taiyaki Sammies

A fish-shaped breakfast that’s big on flavor and fun.

We’re keeping the Japanese food adventure going—and this time, we’re taking it to the breakfast table. Taiyaki might traditionally be filled with red bean paste, but today, we’re flipping the script: meet the Crunchy Taiyaki Sammies, stuffed with crispy bacon, melty cheddar, and a sunny-side-up egg.

I made these on a brisk Saturday morning to jump-start our energy before hitting the road for a family weekend adventure with my sister-in-law. It was one of those mornings where you want something satisfying, savory, and just a little whimsical—and these sammies totally delivered.

Why You’ll Love This Recipe

Crispy on the outside, melty and savory on the inside. The cornstarch in the batter gives the taiyaki shell an irresistible crunch that perfectly complements the gooey cheese and smoky bacon.
Refined sugar-free. A touch of maple syrup adds natural sweetness that pairs beautifully with the salty bacon—no processed sugar required.
Freezer-friendly. Make a batch ahead of time and reheat for a quick weekday breakfast.
A total crowd-pleaser. Whether it’s for brunch, road trips, or just a fun twist on breakfast, these sammies are guaranteed to bring smiles.

Ingredients

Makes: 6

For the Taiyakis:

1 ¾ cups cake flour (210 g)
⅓ cup cornstarch (120 g)
2 tsp baking powder
1 ¼ cups milk or unsweetened plant milk of choice
¼ cup maple syrup
Oil for greasing

To Assemble:

Precooked bacon
Shredded sharp cheddar cheese
6 eggs
Cajun seasoning, optional but highly recommended (see below)

Cajun Seasoning (Optional but a Game-Changer!):

1 ½ tbsp paprika
1 tbsp garlic powder
1 tbsp Italian seasoning
1 tsp salt
½ tbsp cayenne pepper
½ tbsp dried thyme
½ tbsp onion powder

Combine all ingredients in a jar and shake until fully combined.
💡 Short on time? Store-bought Cajun seasoning works too!

Instructions

Step 1: Make the Taiyaki Batter

In a large mixing bowl, whisk together the cake flour, cornstarch, and baking powder. Add the milk and maple syrup, then whisk until the batter is smooth and lump-free, resembling pancake batter. Let the batter rest for 10 minutes (or up to 1 hour).

Step 2: Cook the Taiyakis

Preheat your taiyaki pan on low-medium heat. Lightly grease both sides with oil using a pastry brush. Fill each mold cavity to the brim with batter, close the lid, and lock it.
Cook for 3 minutes on one side, then flip and cook for 2 minutes more, checking for a golden brown color.
Remove and place on a wire rack to cool completely.

TIP: These taiyakis shrink quite a bit while cooking, so make sure the mold is not underfilled.

Step 3: Assemble the Sammies

Preheat oven to 350°F. Carefully slice each taiyaki in half horizontally. Place on a parchment-lined baking sheet, sprinkle generously with cheddar cheese, and top with bacon.
Bake for 5 minutes or until the cheese is melted and bacon is hot and crispy.

Step 4: Fry the Eggs

While the sammies are baking, cook your eggs sunny side up. Sprinkle with Cajun seasoning, if using.

Step 5: Build & Serve

Once baked, top the bacon side with a sunny-side egg, then sandwich with the other half of the taiyaki. Serve immediately while hot and crispy!

Tips & Tricks

Make sure the batter is well-rested to achieve optimal texture.
Don’t overfill the taiyaki molds—just to the brim is perfect.
A nonstick taiyaki pan will make your life much easier!
Use a pair of kitchen sears to gently trim any overflows if you want crisp, perfect fish shapes.

Storage

Taiyakis (without fillings) are freezer-friendly for up to 1 month in a Ziploc bag. Reheat in the oven or toaster oven until crisp before assembling your sandwich.

Cajun Seasoning Inspired by: https://www.culinaryhill.com/homemade-cajun-seasoning/#wprm-recipe-container-28102