Taiyaki たい焼き

Ingredients

• 240 gsweet red bean paste (An)
• 125 g (1 cup)plain flour
• 19 g (1½ tbsp)sugar
• 8 g (2 tsp)baking powder
• 80 ml (⅓ cup)water
• 80 ml (⅓ cup)milk
• 1 largeegg

Instructions

1. 1

   Shape the filling

   Divide the An into six 40 g portions. Shape each into a 10 cm-long cylinder using cling film, then set aside.

2. 2

   Sift the dry ingredients

   Sift the flour and baking powder into a large bowl, then make a well in the centre.

3. 3

   Mix the wet ingredients

   In another bowl, lightly beat the egg. Add the milk and water, then mix until smooth.

4. 4

   Add the liquid

   Pour the egg mixture into the well in the flour.

5. 5

   Combine the batter

   Mix the ingredients together, taking care not to overmix.

6. 6

   Rest the batter

   Cover the bowl with cling film and refrigerate the batter for about 30 minutes.

7. 7

   Fill the pan base

   Heat a taiyaki pan over low-medium heat. Pour about 2 tablespoons of batter into the bottom half, starting at the top edge so it runs down to fill the mould.

8. 8

   Add the filling

   Place a roll of red bean paste in the centre and pour about 2 tablespoons more batter over it.

9. 9

   Cook both sides

   Close and press the pan, then cook each side for 3–5 minutes over low heat.

10. 10

    Remove the taiyaki

    Once both sides are cooked, carefully remove the taiyaki from the pan.

11. 11

    Cook the remainder

    Repeat with the remaining batter and Anko.

What is taiyaki?

Taiyaki is a Japanese fish-shaped cake, commonly made with a waffle-like batter and filled with sweet red bean paste. It is a familiar street-food treat in Japan.

This version uses a simple flour-and-egg batter and a short rest before cooking. The mould shapes the cakes and encloses the filling as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 133 calories, 3g protein, 26g carbs, 1g fat.

The flour and sugar provide most of the carbohydrates, while the egg and milk contribute some protein and the egg provides most of the fat. The red bean paste adds sweetness and contributes to the carbohydrate content. Pair a taiyaki with fresh fruit or unsweetened tea for a simple, balanced serving.

The red bean filling

An: Divide the paste into six equal 40 g portions and shape each into a 10 cm cylinder. Keeping the filling in a neat roll makes it easier to position down the centre of the mould.

Mixing the batter

Dry ingredients: Sifting the flour with the baking powder helps distribute the raising agent through the mixture.

Wet ingredients: Beat the egg lightly, then combine it with the milk and water until smooth before adding it to the flour. Mix just until combined; a little restraint helps avoid a tough result.

Why the batter rests

The covered batter rests in the fridge for about 30 minutes. This gives you time to portion the filling and prepare the pan while the mixture settles.

Filling the mould

Base layer: Pour about 2 tablespoons of batter into the bottom half, starting at the top edge so it flows down through the mould.

Centre: Set one paste roll in the middle and cover it with about 2 tablespoons of batter. Aim to keep the filling enclosed so it does not catch directly on the pan.

Cooking and doneness

Heat the pan over low-medium heat before adding the batter, then cook each side over low heat for 3–5 minutes. The recipe does not give a colour cue, so check that both sides have cooked before carefully removing each cake.

Serving taiyaki

Taiyaki can be served warm as a sweet snack or dessert. For a more substantial plate, pair one with fruit or serve it after a meal with unsweetened tea.

Recipe notes & tips

• Shape all six filling portions before you start cooking.
• Cover the batter while it rests in the fridge.
• Pour the first batter portion from the top edge so it flows down into the mould.
• Keep the filling centred to help enclose it with the top layer of batter.
• Cook over low heat and allow 3–5 minutes per side.
• Remove each taiyaki carefully once both sides are cooked.

Variations

• Chocolate filling: Swap the red bean paste for chocolate spread.
• Custard centre: Use a firm custard filling in place of the An.
• Matcha batter: Add matcha to the dry ingredients for a tea-flavoured version.
• Fruit filling: Add a small amount of finely chopped fruit in place of some of the paste.
• Mixed fillings: Make different taiyaki with a different filling in each.

Common mistakes to avoid

• Overmixing the batter: Stir only until the ingredients are combined.
• Uneven filling portions: Divide the paste into six 40 g pieces before cooking.
• Filling the mould unevenly: Pour from the top edge so the batter can run down into the base.
• Exposed filling: Centre the paste roll and cover it with the second portion of batter.
• Cooking over excessive heat: Use low heat for the stated 3–5 minutes per side.
• Removing too soon: Check that both sides have cooked before taking the taiyaki out.

How to store

Taiyaki are best eaten freshly cooked. Store any leftovers in an airtight container in the fridge and reheat gently in a pan until warmed through; the outside may be less crisp after storing.

Frequently asked questions