DessertSnack

Taiyaki

Name: Taiyaki
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 150 g all-purpose flour; 1 tsp baking powder; 30 g granulated sugar; 0.25 tsp salt; 1 pcs egg large; 200 ml milk; 1 tbsp vegetable oil; 200 g red bean paste sweetened

Taiyaki are traditional Japanese fish-shaped cakes, typically filled with sweet red bean paste. The crispy exterior and warm, soft filling make them a delightful treat. This recipe creates a classic version perfect for a sweet snack or dessert.

An original recipe by Forkin

Total time: 50 min
Serves: 6
Difficulty: Medium
Per serving: 234 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

batter

150 gall-purpose flour
1 tspbaking powder
30 ggranulated sugar
0.25 tspsalt
1 pcsegg, large
200 mlmilk
1 tbspvegetable oil

filling

200 gred bean paste, sweetened

Equipment

taiyaki pan · pastry brush · plastic wrap · large bowl · medium bowl · whisk

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
About 2 min
Cook’s note: Ensure there are no lumps in the dry ingredients for a smooth batter.
2
In a separate medium bowl, lightly beat the egg.
About 1 min
3
Add the milk and vegetable oil to the beaten egg and whisk until well combined.
About 1 min
4
Pour the wet ingredients into the dry ingredients and mix with a whisk until just combined. Do not overmix; a few small lumps are acceptable.
About 2 min
Cook’s note: Overmixing can lead to tough taiyaki.
5
Cover the batter bowl with plastic wrap and let it rest at room temperature for at least 10 minutes.
About 10 min
Cook’s note: Resting helps the gluten relax, resulting in a tender texture.
6
Heat a taiyaki pan over medium-low heat and lightly brush the insides with a small amount of oil.
About 3 min
Cook’s note: A thin layer of oil prevents sticking and helps create a crispy crust.
7
Pour enough batter into one side of the taiyaki mold to cover the bottom.
About 1 min
8
Place a spoonful of red bean paste in the center of the batter.
About 1 min
Cook’s note: Do not overfill, or the paste may spill out when cooking.
9
Pour a little more batter over the red bean paste to cover it completely.
About 1 min
10
Close the taiyaki pan and cook for 2-3 minutes on one side until golden brown.
About 3 min
Cook’s note: Adjust heat as needed to prevent burning.
11
Flip the pan and cook for another 2-3 minutes on the other side until golden brown and cooked through.
About 3 min
Cook’s note: The taiyaki should be firm to the touch.
12
Carefully remove the taiyaki from the mold and repeat with the remaining batter and filling.
About 5 min
Cook’s note: Serve warm for the best taste.

Per serving

Nutrition

64%Score

Calories: 234.1kcal
Protein: 6.8g
Carbs: 42.7g
Fat: 4g
Fibre: 2.4g
Sugar: 18.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover taiyaki in an airtight container at room temperature.

Reheating

Warm in a toaster oven or microwave until heated through.