Japanese Taiyaki Filled with Anko
Japanese fish-shaped sweets with a tender, golden batter and a sweet azuki bean paste filling.
This classic version of taiyaki is made in a fish-shaped mold and filled with anko. The batter is made with flour, sugar, egg, milk, salt, and baking powder; serve the taiyaki freshly cooked, while it is still hot and lightly crisp on the outside.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Mix the dry ingredients
In a bowl, mix the cake flour, sugar, salt, and baking powder until evenly distributed.
Ready to continue when: The mixture looks uniform, with no clumps of baking powder.
3 min - 02
Add the liquid ingredients
In another bowl, beat the egg and mix it with the milk. Add this mixture to the dry ingredients and stir until you have a smooth, lump-free batter.
Ready to continue when: The batter is smooth and fluid enough to pour into the mold.
5 min - 03
Rest the batter
Let the batter rest for 15 minutes before cooking.
Ready to continue when: The batter has rested for 15 minutes and remains smooth and pourable.
15 min - 04
Fill and cook the taiyaki
Heat the taiyaki mold over medium heat. Pour batter into each lower half without filling it to the rim; place 1 tablespoon of anko in the center and cover it with a little more batter. Close the mold and cook over medium-low heat for 2–3 minutes on one side. Turn the mold over and cook for another 2–3 minutes on the other side. Repeat with the remaining batter and anko.
Ready to continue when: The taiyaki are closed and golden on both sides, with the filling covered by batter.
24 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.