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Taiyaki

This foolproof method for making this Japanese fish shaped pastry ensures you get a Taiyaki loaded with sweet red bean paste in the center, surrounded by a buttery crust that's crispy around the edges and tender with just a bit of mochi-like chew on the inside.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 Taiyaki
Calories: 278 kcal
Course: Dessert , Snacks
Cuisine: Japanese

Ingredients

  • 2 teaspoons vegetable oil
  • 75 grams cake flour (~½ cup)
  • 25 grams shiratamako (~ 2 tablespoons)
  • ¼ teaspoon baking powder (1.2 grams)
  • ¼ teaspoon baking soda (1.5 grams)
  • ½ cup milk
  • 2 tablespoons cultured unsalted butter
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • 120 grams anko

Instructions

    Cup of Yum
  1. Make a paper towel into a tight ball and soak it in the 2 teaspoons vegetable oil. Do this first so the oil can fully soak into the paper towel.
  2. Add the 75 grams cake flour, 25 grams shiratamako, ¼ teaspoon baking powder, and ¼ teaspoon baking soda to a strainer set over a medium bowl and sift the ingredients together.
  3. Add the ½ cup milk, 2 tablespoons cultured unsalted butter, 1 tablespoon honey, and ½ teaspoon vanilla extract to a microwave-safe bowl and heat for 50 seconds in a microwave oven set to 600 watts. Whisk the mixture together until the butter is fully dissolved.
  4. Dump the wet ingredients into the dry ingredients and whisk together until the Taiyaki batter is smooth and free of lumps.
  5. Heat both sides of the Taiyaki pan to about 285°F (140°C) with the stove at its lowest setting.
  6. Use your oil-soaked paper towel to lightly grease the mold. There shouldn't be any bubbles of oil on the surface of the pan.
  7. Add 1 tablespoon of batter to the left and right sides of the mold. Use a heat-safe pastry brush to paint the batter into the tail and up the sides of the mold.
  8. Once the batter has set, turn the pan so the top half of the mold is over the fire.
  9. Add 1 tablespoon of batter to the left and right sides of the mold and use the pastry brush to spread it around as you did before.
  10. Add about 1 heaping tablespoon of the 120 grams anko down the center of the mold and press it down a bit so there are no peaks.
  11. Pour over a generous tablespoon of batter and use the brush to spread it to the edges.
  12. Close and lock the lid, and then immediately flip the pan over. Let this cook for 2 minutes. Next, flip the pan and cook for another 2 minutes on the second side.
  13. Open the lid and check the color. If it's still looking light, you can continue cooking it until it becomes golden brown and crisp. If the Taiyaki sticks to the pan, heat the side that's sticking over the stove and use a skewer or toothpick to help release it.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 19mg (6%) Sodium 82mg (3%) Potassium 100mg (3%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 225IU (5%) Vitamin C 0.03mg (0%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Taiyaki

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 19mg 6%
Sodium 82mg 3%
Potassium 100mg 2%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 225IU 5%
Vitamin C 0.03mg 0%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.