Three Taiyaki Japanese fish shaped waffle on baking paper with a cup of tea
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4.9 from 28 votes


Japanese street food sweets at home
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Dessert, Snack
Cuisine: Japanese
Keyword: fish shaped waffle, Japanese fish shaped waffle, taiyaki, taiyaki recipe
Servings: 6
Calories: 133kcal
Author: Shihoko | Chopstick Chronicles


  • 240 g sweet red bean paste (An)

Taiyaki Batter

  • 1 cup plain flour
  • 1 1/2 tbs sugar
  • 2 tsp baking powder
  • 1/3 cup water
  • 1/3 cup milk
  • 1 large egg


  • Divide the An to 6 x 40g each and shape them into a 10cm long cylinder with cling wrap and set aside.
  • Sift the flour and baking powder in a large bowl and make a well in the centre.
  • Mix all the wet ingredients together and pour it into the well of flour.
  • Combine them but try not to overmix.
  • Place some cling wrap over the bowl and refrigerate for about 30 minutes to rest the batter.
  • Heat the taiyaki pan over low-medium heat and pour about 2 tbs batter on on side of the pan. Pour the batter from the top edge so that the batter will dribble down to the bottom of the pan.
  • Place a roll of sweet red bean paste in the centre and pour more batter (about 2 tbs) over the paste. 
  • Press the pan and cook each side for 3-5 minutes over low heat.
  • When both sides have cooked, remove the Taiyaki carefully.
  • Repeat the above process for the remaining batter and An.



You can use ready-made tinned red bean paste if you prefer.
Be careful when you remove the taiyaki because it is very hot. I used gloves called 'gunte'. They are a bit like gardener's gloves but made of thick cotton.


Serving: 1g | Calories: 133kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 218mg | Sugar: 3g | Vitamin A: 60IU | Calcium: 95mg | Iron: 1.2mg