Taiyaki
Japanese fish-shaped griddle cakes filled with sweet red bean paste.
Preparation: 15 min · Cooking: 24 min · Total: 42 min · 4 servings
Ingredients
- 250 g all-purpose wheat flour
- 250 g sweet red bean paste (anko)
- 2 pc eggs
- 60 g sugar
- 1 tsp vanilla extract
- 300 ml water
- 2 tsp baking powder
- 1 tsp neutral oil for greasing
Instructions
Make the batter and filling
Whisk 250 g all-purpose wheat flour, 2 tsp baking powder, and 60 g sugar in a bowl. Whisk 2 eggs with 300 ml water and 1 tsp vanilla extract, then combine with the dry ingredients until smooth. Divide 250 g ready-made sweet red bean paste into 8 portions of about 31 g each.
The batter is smooth without dry flour, and the anko is divided into 8 portions.
Cook the taiyaki
Preheat a two-cavity taiyaki pan over medium-low heat and brush both sides with 1 tsp neutral oil in total. Half-fill each mold with batter, add one 31 g anko portion, and cover with batter to seal. Close and cook each batch about 3 minutes per side until golden and fully set. Repeat for 8 cakes in 4 batches, reducing heat if they brown too fast.
Each fish-shaped cake is golden and the batter is fully set, with no wet center around the filling.
Cook each taiyaki batch: 360 seconds
Cool and serve
Transfer all 8 taiyaki to a wire rack and cool for at least 3 minutes. Check that the filling is comfortable to eat before serving 2 cakes per person, warm with tea.
The cakes are golden, set, and still warm; the filling is no longer scalding.
Tips
- Use a two-cavity fish-shaped pan so the 8 cakes cook in 4 batches.
- Contains wheat/gluten and egg; check packaged anko and other ingredients for additional allergens and cross-contact.
Common mistakes
- Too much filling prevents the batter from sealing around the edges.
- A pan that is too hot browns the crust before the egg batter sets inside.
Substitutions
- Use 250 g ready-made sweet white bean paste instead of anko if preferred; the flavour and traditional filling change.
Storage
Cool leftovers and refrigerate in a covered container within 2 hours at 4°C or colder for up to 2 days.
Reheating
Reheat in a dry taiyaki pan over low heat until hot throughout (74°C/165°F); do not add water or stock.
About this recipe
Taiyaki is a Japanese fish-shaped griddle cake often sold as a street sweet. Sweet red bean paste (anko) is a classic filling.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.