Japanese fish-shaped cakes with red bean filling
Taiyaki
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
6
6 cakes
Difficulty
Medium
Cost
Budget
$
Taiyaki
Japanese fish-shaped cakes with red bean filling
★4.8(16)
Adorable fish-shaped cakes with a crispy pancake-like exterior and a warm, gooey red bean paste center. Japan's most beloved festival snack in a playful shape.
10m
Prep Time
15m
Cook Time
25m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Taiyaki are shaped like tai (red sea bream), a fish that symbolizes good luck in Japan. The crispy waffle-like shell gives way to a molten center of sweet red bean paste.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup milk or water
- 1 egg
- 2 tbsp sugar
- 1 tsp baking powder
- 1 cup anko (sweet red bean paste)
Instructions
- 1
Whisk flour, baking powder, sugar, egg, and milk into a smooth, pourable batter.
- 2
Heat a taiyaki mold over medium heat. Brush both sides with oil.
- 3
Pour batter to fill one side of the mold. Spoon a tablespoon of red bean paste into the center.
- 4
Add a bit more batter on top of the filling, close the mold, and cook 2-3 minutes per side until golden.
- 5
Remove carefully and serve warm. The tail should be crispy and the center should ooze with filling.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Red bean pasteCustard cream
The most popular alternative filling in Japan
Taiyaki moldWaffle maker
Not fish-shaped, but the batter and filling still work perfectly
Tips & Storage
Pro Tips
Fill the paste generously; a taiyaki with paste all the way to the tail is the mark of a good maker.
Keep the heat at medium to avoid burning the outside before the inside is cooked.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten fresh and warm. Can be stored for 1 day at room temperature.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (30mg) · 6 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates2g
Fat38g
Fiber120mg
Sugar2g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a taiyaki mold?
- Yes, the fish shape requires a special mold; they are affordable and available online.
- What other fillings can I use?
- Custard cream, Nutella, sweet potato paste, or cheese are all popular.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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