To provide a non-fried food keeping the taste/palatability of fried food comprising crispness of the coat and juicy filling of a filling coated with the coat and resistant to peeling off of the coat even by applying a thin coat, and to provide a method for producing a non-fried food having thick coat in high production yield.

The method for producing a non-fried food contains a step to apply a coating liquid and/or a powdery coating material to a filling, a step to boil the filling coated with the coating liquid and/or powdery coating material and a step to roast the boiled filling.