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Sweet and Appetizing Japanese Traditional Fish Shaped Cake from Tokyo. Authentic Recipe of Taiyaki.

Things to know about Taiyaki Recipe

Japanese Traditional Fish Shaped Cake from Tokyo – Taiyaki is usually eaten as a snack with azuki bean paste filling that is lightly sweet and tasty. The best way to consume it is when it is warm and fresh from the oven. Also, this snack is popular as part of the winter festival in Japan. Food historians believe that this sweet treat came from Tokyo during the Meiji era. However, it became very popular in 1976, along with the rise in the children’s song entitled “Oyoge.” The best Taiyaki has a crispier shell that is golden brown. Although some bakeries made their version with different fillings, the basic Taiyaki is still the best.

Sweet and Appetizing Japanese Traditional Fish Shaped Cake from Tokyo. Authentic Recipe of Taiyaki.

Local Recipe Name with Local Characters: 鯛焼き
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Main Cooking Method Fried, Fried (Pan)


Servings 6 Persons
Calories / Serving 209 kcal



  • 250 grams (8.82 oz) Red Bean Paste – Adzuki Bean Paste – Anko – Hong Dou Sha Sweetened
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  • 1 cup All Purpose Flour – Plain Flour
  • 1.5 tbsp White Sugar – Regular Sugar – Granulated Sugar
  • 1/3 cup Water
  • 1/3 cup Milk
  • 1 pc Egg Large



  • Prepare and measure all ingredients accurately ahead of time.
  • Divide the red bean paste into 40 grams (1.5oz) each and shape it like a cylinder.
  • Cover each with cling wrap and put it inside the fridge.

Batter Mixture

  • In a large bowl, sift all-purpose flour and baking powder. Create a well at the center.
  • Mix all the wet ingredients into a separate bowl and pour them into the well you created.
  • Mix the wet and dry ingredients until combined. Do not overmix.
  • Cover the bowl with a plastic wrap and let the batter rest in the fridge for about 30 minutes.


  • It is important to prepare the taiyaki pan and heat it over medium fire.
  • Take the red bean paste out of the fridge.
  • Once the pan is ready, pour about 2 tbsp of batter, place the sweet red bean roll in the middle, and then add more batter to cover the red bean paste.
  • Press or close the pan and let the taiyaki cook for about 3 to 5minutes over low heat.
  • Make sure that both sides are well cooked. Remove the taiyaki out of the pan carefully.
  • Repeat the process with the remaining batter and red bean paste.
  • Serve the taiyaki while still warm.


  • You can choose from ready-made bottled or tinned red bean paste.
  • It is better to use hand gloves in removing the taiyaki from the pan to avoid burn.

— Specific Atributes of This Recipe:


Calories: 209kcalCarbohydrates: 45gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 6mgPotassium: 43mgFiber: 2gSugar: 24gVitamin A: 23IUCalcium: 28mgIron: 2mg
Keyword Japanese Traditional Fish Shaped Cake, Taiyaki Recipe, 鯛焼き
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