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fish-shaped Taiyaki pastry

Taiyaki with Red Bean Filling

Taiyaki is a popular Japanese fish-shaped pastry filled with sweet red bean paste. This homemade version has a crisp outside and warm, soft filling inside. Perfect for dessert or a sweet snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

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
For the Red Bean Filling (Anko):
  • 1 cup dried azuki beans
  • ½ cup sugar
  • Pinch of salt
  • You can also use store-bought sweet red bean paste if short on time.

Method
 

Make the Red Bean Paste (if not using store-bought):
  1. Soak azuki beans in water overnight.
  2. Drain, then boil in fresh water and discard first boil.
  3. Refill pot, simmer beans for 1 hour until soft.
  4. Add sugar and salt, stir until thick paste forms. Let it cool.
Make the Batter:
  1. Mix flour, baking powder, and sugar in a bowl.
  2. In another bowl, beat egg, milk, and vanilla.
  3. Combine wet and dry ingredients into a smooth batter. Let rest for 10 minutes.
Heat the Taiyaki Pan:
  1. Lightly oil both sides and preheat on medium heat.
Fill the Mold:
  1. Pour a thin layer of batter in one mold half.
  2. Add 1 tbsp red bean paste in the center.
  3. Cover with a bit more batter.
Cook and Flip:
  1. Close the pan and cook for 2–3 minutes on each side, flipping until golden brown and crisp.
Serve Warm:
  1. 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.