Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Taiyaki
A fish-shaped cake typically filled with red bean paste, custard, or chocolate.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
In a bowl, whisk the egg and sugar until pale. Stir in the milk.
- 2
Sift the cake flour, baking powder, and baking soda into the wet ingredients. Whisk until smooth, being careful not to overmix. Transfer to a spouted pouring cup.
- 3
Heat both sides of the taiyaki pan over a gas burner on medium heat. Brush both fish molds generously with neutral oil.
- 4
Pour the batter into one side of the mold, filling it about halfway.
- 5
Immediately place a thick, 2-tablespoon log of sweet red bean paste squarely in the center of the batter. Pour a little more batter directly over the filling to cover it.
- 6
Close the pan tightly and flip it immediately. Cook for 2-3 minutes per side, flipping frequently, until the fish are deeply golden brown and crispy. Let steam escape for a minute before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
3 g
Protein
18 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Taiyaki are fish-shaped cakes filled with sweet red bean paste, cooked in a hinged iron mold and sold hot at festivals and street stalls. The fish shape (tai, a sea bream) is a symbol of good fortune, and the crisp-edged, soft-centered cake is pure handheld comfort.
Listahan note
This version walks through the fill-and-flip sequence in the fish mold, which is what gives taiyaki its crisp shell and fully enclosed bean-paste center.
Technique cues
- Fill the mold halfway, set the bean paste in the center, then top with more batter so the filling ends up fully sealed inside.
- Flip the closed pan frequently so both fish sides brown evenly and crisp.
- Let a little steam escape before serving so the shell stays crisp instead of going soft.
Kitchen flow
- Parallel prep
- Mix the batter into a spouted cup and portion the filling before heating the mold; cooking is a steady fill-and-flip rhythm.
- Make-ahead
- Best fresh and crisp; reheat in a toaster oven to bring back the crunch if made ahead.
- Leftover move
- Re-crisp leftover taiyaki in a hot oven or toaster oven; they soften but revive well.
- Cleanup rhythm
- Wipe the warm mold and re-oil it lightly to keep it seasoned.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cake flour with baking powder and soda
The batter
Purpose: A lightly leavened batter crisps at the edges and stays tender in the body of the fish.
Handling: Whisk smooth without overmixing and use a spouted cup to fill the molds.
Adaptation: A gluten-free flour blend works with the same leaveners.
Egg, milk, sugar
Richness and color
Purpose: They give the cake its tender crumb and golden brown.
Handling: Whisk the egg and sugar pale, then stir in the milk.
Adaptation: A plant-based milk makes it dairy-free.
Anko (sweet red bean paste)
The filling
Purpose: Sweet bean paste is the classic, defining center.
Handling: Use a firm log of paste so it stays put as you add the top batter.
Adaptation: Custard, chocolate, or sweet potato are popular fillings.
Technique notes
- Oil both molds well between cakes so the taiyaki release cleanly and keep their crisp edges.
- Frequent flipping is the key to an even golden brown on both fish faces.
- Do not overfill with batter; a thin shell crisps better than a thick, bready one.
Ingredient swaps
- Dairy-free option
- Use a plant-based milk in the batter.
- Gluten-free direction
- Use a gluten-free flour blend with the same leaveners.
- Custard or chocolate direction
- Fill with pastry cream or a firm chocolate piece instead of anko.
Serve alongside
- Fresh fruit
- Vanilla or matcha ice cream
- Whipped cream
- Sweet bean sweets
- Green tea
- Matcha
- Coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best the day made; the shell is crispest fresh off the pan.
- Re-crisp in a toaster oven rather than the microwave, which steams it soft.
- Freeze filled taiyaki up to 1 month; reheat from frozen in a hot oven.
Equipment
- Cast-iron taiyaki pan
- Spouted measuring cup
- Pastry brush for oil
- Wire rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Taiyaki to your week, check it against your household's allergens, and build the shopping list automatically.
More Japanese recipes
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Agedashi Tofu
Lightly fried tofu dusted in potato starch and served in a warm dashi-soy-mirin broth, topped with grated daikon and bonito flakes, a classic Japanese izakaya starter.
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Katsu Curry
A Japanese recipe: Katsu Curry.
Japanese Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Teriyaki
Enjoy tender, juicy chicken glazed in a deeply flavorful, glossy sweet soy sauce, perfectly caramelized to sticky perfection.