You’ve probably seen those charming fish-shaped treats swimming through your feed — golden, crispy, and filled with all kinds of sweetness. That’s Taiyaki, and today, I’m giving you the real-deal Taiyaki with red bean filling recipe that’s easy enough to make in your home kitchen.
Whether you’re curious about what Taiyaki is, or you’ve tasted one once at a street stall in Osaka and want to recreate the magic, this post is for you.
Let’s dive in. No fluff. Just straight-up dessert joy.
What is Taiyaki?
Taiyaki (鯛焼き) literally means “baked sea bream,” but don’t worry — no fish were harmed in the making of this dessert. The name comes from the shape. These treats look like a tai (a red sea bream), which in Japan is a symbol of celebration and good luck.
They’re part of Japanese street food culture, often sold warm and fresh off the griddle. Traditionally, they’re filled with sweet red bean paste (anko), but modern variations include custard, cheese, matcha cream, and chocolate.
But today, we’re sticking with the original — sweet red bean. There’s a reason it’s the classic.
Ingredients for Taiyaki
Here’s what you’ll need to make about 6–8 Taiyaki pastries, depending on your mold size:
For the Batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1 egg
- ¾ cup milk
- ½ tsp vanilla extract (optional, but recommended)
For the Red Bean Filling (Anko):
- 1 cup azuki beans
- ½ cup sugar
- Pinch of salt
(Or you can buy pre-made anko from an Asian grocery store — totally fine if you’re short on time.)
How to Make Sweet Red Bean Paste (Anko)
If you’re making anko from scratch, start here. You can even prep it a day before.
- Soak the beans:
Rinse the azuki beans, then soak them in water for 8 hours or overnight. - Boil and drain:
Bring the beans to a boil in fresh water. Once boiling, discard the water (this removes bitterness). - Simmer:
Refill the pot with water, then simmer the beans for about 1 hour, or until soft. Drain excess water. - Sweeten:
Add sugar and a pinch of salt. Stir gently over medium-low heat until it thickens and becomes paste-like. Done!
How to Make Taiyaki
Let’s move on to assembling the stars of the show — your golden, crispy fish-shaped Taiyaki pastries.
1. Mix the Batter
In a bowl, whisk together flour, baking powder, and sugar. In a separate bowl, beat the egg and combine with milk and vanilla. Mix wet and dry together until smooth. Let the batter rest for 5–10 minutes.
2. Heat the Taiyaki Pan
Yes, you’ll need a Taiyaki pan. You can find one online or at Japanese kitchen stores. Heat it on medium and lightly grease both sides with oil or cooking spray.
3. Pour and Fill
- Pour a small amount of batter into one side of the mold — just enough to cover the bottom.
- Add a spoonful of red bean paste in the center.
- Cover with a little more batter.
Pro tip: Don’t overfill. It will spill and make a mess (I learned that the hard way).
4. Cook and Flip
Close the mold. Cook on medium heat for about 2–3 minutes per side. Flip the pan often to get that crispy exterior. You’re aiming for golden brown with a slight crunch.
5. Serve Hot
Fresh off the pan is best. Taiyaki is like a good joke — timing is everything.
Variations to Try
Feel like switching things up?
- Chocolate Taiyaki Recipe: Replace anko with chocolate chips or Nutella.
- Pickled Plums Recipe filling: For a salty-sour surprise, try umeboshi.
- Custard or sweet potato mash also makes killer alternatives.
You can even tint the batter for colorful Taiyaki dessert versions. Kids love ‘em pink or matcha green.
Tips for First-Time Taiyaki Bakers
- Preheat your pan fully. This avoids sticking and uneven color.
- Keep it medium heat. Too hot, and it burns before cooking inside.
- Use chilled filling. Warm anko might melt into the batter.
- Wipe the mold lightly with oil between each batch.
- Don’t skip the rest period for the batter. It gives better texture.
Sweet Tips Before You Try
- Want extra crispy edges? Add a bit of cornstarch to your batter (1 tbsp).
- Can’t find azuki beans? Canned red bean paste works in a pinch.
- Try freezing leftover anko in small scoops for fast future use.
- Looking for Japanese pastry recipes? Taiyaki is a perfect place to start — impressive look, simple steps.
- Hosting a dessert party? Offer Taiyaki with multiple fillings. It’s the DIY taco bar of Japanese sweets.
Taiyaki with Red Bean Filling
Ingredients
Method
- Soak azuki beans in water overnight.
- Drain, then boil in fresh water and discard first boil.
- Refill pot, simmer beans for 1 hour until soft.
- Add sugar and salt, stir until thick paste forms. Let it cool.
- Mix flour, baking powder, and sugar in a bowl.
- In another bowl, beat egg, milk, and vanilla.
- Combine wet and dry ingredients into a smooth batter. Let rest for 10 minutes.
- Lightly oil both sides and preheat on medium heat.
- Pour a thin layer of batter in one mold half.
- Add 1 tbsp red bean paste in the center.
- Cover with a bit more batter.
- Close the pan and cook for 2–3 minutes on each side, flipping until golden brown and crisp.
- Enjoy your Taiyaki fresh while still warm and crispy.
Notes
- Pre-made anko saves time and still tastes great.
- Don’t overfill or the batter will spill when you close the mold.
- Taiyaki tastes best right off the pan. Reheat leftovers in an oven to bring back the crisp.
- If you don’t have a taiyaki pan, a waffle maker can be a fun substitute — just not fish-shaped.
FAQs
What is Taiyaki made of?
It’s made from a pancake-like batter and filled traditionally with sweet red bean paste. Other fillings vary from chocolate to custard.
Is Taiyaki supposed to be crispy or soft?
Crispy outside, soft inside. That’s the dream. The pan and heat control make the difference.
Can I freeze Taiyaki?
Yes! Let them cool completely, wrap tightly, and freeze. Reheat in an oven or toaster for best texture.
Can I make Taiyaki without a Taiyaki pan?
Technically yes, with a waffle iron or muffin pan. But they won’t have the iconic fish shape, which honestly, is half the fun.
What’s the origin of Taiyaki?
Taiyaki was first sold in Tokyo in the early 1900s as a twist on imagawayaki — a round cake with bean filling. The fish shape made it instantly eye-catching and symbolic.
Is Taiyaki a dessert or a snack?
It’s both. You’ll find it as a dessert after meals or as a quick bite from a street vendor. Think of it as Japan’s sweet answer to waffles-on-the-go.
Can I make the batter ahead of time?
Yes, you can mix the batter and refrigerate it for up to 24 hours. Just give it a quick stir before using.
What’s the difference between Taiyaki and Imagawayaki?
Imagawayaki is round and thicker. Taiyaki is fish-shaped and usually thinner with crispier edges.
