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Taiyaki featured img

Taiyaki (たいやき)

  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 6 1x


How to make iconic Taiyaki (たいやき) sea bream shaped cake filled with red bean paste. (Makes 6)


  • 25g cornstarch
  • 125g cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 20g light brown sugar
  • 1/2 tbsp honey
  • 1 pinch salt
  • 1 egg
  • A drop of vanilla essence
  • 150ml whole milk
  • 1 tsp vegetable oil + extra for greasing
  • 240g anko red bean paste (check out my chunky red bean paste recipe)


  1. Add the dry ingredients to a bowl and mix. (25g corn starch, 125g cake flour, 1/2 tsp baking soda and 1/2 tsp baking powder.)
  2. In a separate bowl add 20g sugar, 1/2 tbsp honey, pinch of salt, 1 egg and a drop vanilla essence and whisk them together.
  3. Sift the dry ingredients into the wet mixture one third at a time, whisking between each addition.
  4. Pour in 150ml milk one third at a time and whisk well.
  5. Add 1 tsp veg oil and whisk until the batter is smooth.
  6. Cover the bowl and rest in the refrigerator for 30 minutes.
  7. Divide the anko red bean paste into 6 cylinders, approx 40g each.
  8. After 30 minutes have passed, grease both sides of the taiyaki pan with a thin layer of vegetable oil. Spread it around with a paper towel.
  9. Place one side of the mold onto the stove and turn the heat on low/medium-low. Warm up for a minute or two.
  10. Add 1 tbsp of batter to each side of the mold on the bottom half and spread it around using the back of a spoon. Make sure to go over edges of the taiyaki shape to stop it falling when you flip the mold.
  11. Once it's set (cooked enough that it doesn't run out), flip the mold so that the empty one is on the stove and repeat step 10.
  12. Place an anko cylinder into the centre of each taiyaki.
  13. Drizzle another tbsp of the batter over the top of the anko filling to act as a glue.
  14. Close the mold and heat for 1 1/2 to 2 minutes on each side. (This varies from stove to stove so make sure not to leave unattended, you can flip when you can smell the sweet, baked smell of taiyaki.)
  15. Repeat process until you have 6 taiyaki in total.
  16. Enjoy!


Best enjoyed on the day of making.

Feel free to try out other fillings such as custard, chocolate, peanut butter, etc!

  • Prep Time: 10 mins
  • Chilling Time: 30 mins
  • Cook Time: 20 mins
  • Category: Sweets
  • Method: Fry
  • Cuisine: Japanese

Keywords: taiyaki, how to make taiyaki, taiyaki recipe, what is taiyaki, what is taiyaki made of, taiyaki maker, taiyaki mold, japanese taiyaki, taiyaki fillings, red bean taiyaki, taiyaki machine, taiyaki sweets,

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