Red Bean Taiyaki


Red bean taiyaki is one of my favorite street snacks from Japan. The best I’ve ever tried was from a street vendor in Osaka. It was so good I don’t think i’ll ever need to search for anything else to top it!! I’ve had this pan for ages and finally got round to making it. You can fill it with any filling you would like – anko (sweet red bean paste), blueberries, nutella, cheese, jam and more. I tried using as minimal batter so that it can crisp up nicely and can fill it to the brim with anko. You can also use Mochi batter for the taiyaki for some variation. 

The Taiyaki maker I used can be found here. It is the same pan used in the video by Just One Cookbook, and reasonably priced! I didn’t have any issues getting the taiyaki out of the pan, and only had to lightly oil the first pancake 🙂 Enjoy!

Red Bean Taiyaki
Makes 12 Taiyaki

Red Bean Taiyaki
adapted from Just One Cookbook

150 g cake flour
1 tsp baking powder
1 tsp baking soda
1 egg beaten
200 ml milk
3 tbsp granulated sugar
1 tbsp vegetable oil

200 g anko/red bean paste (store bought or homemade)


To make Taiyaki Batter:

Sift the cake flour, baking powder and baking soda into a large bowl. Add the sugar and whisk well to combine.

In a medium bowl, whisk the egg and add milk to combine well. Combine dry ingredients with wet ingredients and whisk well. Keep the batter in the refrigerator for at least one hour to rest. Pour the batter into a measuring cup or jug. 

To Cook Taiyaki:

Heat the taiyaki pan and grease lightly with vegetable oil using a brush. Fill the taiyaki pan mold  – just enough to cover the base, and place on medium-low heat. Put a generous portion of anko in the center of each mold and pour the batter on top to cover it. Close the lid and immediately flip. Cook for 1-2 minutes each side. Then flip and cook another 1-2 minutes. Open and check to see if taiyaki is golden brown. Let Taiyaki cool on a wire rack. 

To serve, heat up by lightly toasting in the oven or pan – enjoy while it is warm and crispy!

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