Taiyaki

Taiyaki are the cheerful fish-shaped cakes sold at Japanese street stalls, crisp on the outside and filled with sweet red bean paste. Their golden, waffle-like shell and warm, sweet filling make them irresistible fresh from the pan. With a taiyaki pan, they are surprisingly easy to make at home.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

240

Ingredients

• 150 g plain flour
• 1 teaspoon baking powder
• 1 egg
• 120 ml milk
• 2 tablespoons sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 200 g sweet red bean paste (anko)
• Butter or oil, for greasing
• 1 pinch of salt

Instructions

1. Whisk the flour, baking powder, sugar and salt together in a large bowl.
2. In a separate bowl, whisk the egg, milk, honey and vanilla, then pour into the dry ingredients and mix until just smooth.
3. Rest the batter for 10 minutes while you heat the taiyaki pan over medium heat and brush it lightly with butter.
4. Pour batter into each fish mould until half full, then spoon a line of red bean paste down the centre.
5. Cover the filling with a little more batter, close the pan and cook for 2 to 3 minutes per side.
6. Open the pan and check the taiyaki are golden and crisp on both sides.
7. Remove carefully, cool for a minute and serve warm.

Pro tips

• Do not overfill with bean paste or it will leak out during cooking.
• Keep the heat at medium so the outside crisps without burning.
• Let the pan reheat between batches for even browning.
• Custard, chocolate or Nutella also make delicious fillings.

Frequently asked questions