Taiyaki

Name: Taiyaki
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200g All-purpose Flour; 1 tsp Baking Powder; 2 tbsp Sugar, about 25–30 g; 1/4 tsp Salt, fine; 1 large Egg; 250ml Milk; 300g Tsubu-an, chunky sweet red bean paste; 1 tbsp Neutral Oil, for greasing the mold

Taiyaki are crisp, golden fish-shaped cakes filled with sweet, chunky red bean paste — warm, slightly chewy on the inside and delightfully crisp on the outside. This batter, similar to a light pancake, cooks quickly in a fish-shaped mold and pairs perfectly with the silky sweetness of tsubu-an. They make an irresistible street-food treat or cozy dessert to enjoy fresh from the pan.

Taiyaki are crisp, golden fish-shaped cakes filled with sweet, chunky red bean paste — warm, slightly chewy on the inside and deli... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.4

Time

40 min

Price

0,57 €

Calories

433 kcal

vegetarian

low calorie

low fat

kid friendly

Method

Mix the batter

In a bowl, whisk together all-purpose flour, baking powder, sugar, and fine salt. In a second bowl, beat the egg with the milk until smooth, then pour the wet mixture into the dry ingredients and whisk just until you have a thick, lump-free batter.

Heat the mold

Cover the bowl and let the batter rest for 15 minutes. While it sits, divide the Tsubu-an into 8 equal portions and shape each one into a small oval or mound. During the last few minutes, heat a taiyaki pan over medium-low and brush both halves with the neutral oil, especially around the edges and pattern details, so the cakes release cleanly.

Fill and cook

Spoon a thin layer of batter into the bottom half of the hot pan, just enough to coat the fish shape. Add one portion of filling in the center, cover with a little more batter, close the pan, and cook for 3 minutes; flip carefully and cook for 3 minutes more, until both sides are deep golden brown and crisp. Work in batches, and brush the mold with a little more oil between rounds if it starts to grab.

Serve warm

Lift the taiyaki out gently and serve them warm, ideally right away while the shell is crisp and the bean paste is soft.

Ingredients

Method

For 4 servings

Adjust servings

For the batter

200g All-purpose Flour
1 tsp Baking Powder
2 tbsp Sugar, about 25–30 g
1/4 tsp Salt, fine
1 large Egg
250ml Milk

For the filling

300g Tsubu-an, chunky sweet red bean paste

For cooking

1 tbsp Neutral Oil, for greasing the mold

Nutrition

Per Serving.

Calories

433 kcal

22% of Daily kcal

Protein

14 g

28% RDI

Fat

3.8 g

1.1g sat fat

Carbs

85 g

31% RDI

Sugar

35 g

70% RDI

Fiber

5.3 g

18% RDI

Salt

1.8 g

36% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.4 / 10

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