baking · vegetarian
Taiyaki
Fish-shaped festival cakes with crisp edges and a sweet red bean (or custard) filling.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk dry ingredients, then egg, milk and oil; rest batter 30 minutes.
-
2
Heat and oil both sides of the taiyaki pan over medium-low.
-
3
Fill one side halfway with batter, add a spoon of anko and cover with more batter.
-
4
Close, flip and cook 2–3 minutes per side until golden.
-
5
Trim edges and serve warm.
