Taiyaki (Japanese Fish‑Shaped Sweet Cake) with Red Bean Paste Filling

Ingredients

• 150 g Dried adzuki beans (Rinse and discard any discolored beans)
• 600 g Granulated sugar (for bean paste) (Divided: 500 g for simmering, 100 g for final sweetening if needed)
• 1 tsp Salt (Enhances flavor and helps prevent burning)
• 3 pcs Egg yolks (Room temperature)
• 100 g Granulated sugar (for custard)
• 250 ml Whole milk (Heat to just below boiling (≈80 °C))
• 5 ml Vanilla extract (≈1 tsp)
• 10 ml Brandy or rum (Optional, for aroma)
• 2 pcs Whole eggs (Room temperature)
• 100 g Cane sugar (for batter)
• 150 g All‑purpose flour (Sifted)
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 30 ml Vegetable oil (For batter; can use melted butter)
• 100 ml Milk (for batter) (Room temperature)

Instructions

1. Rinse and pre‑boil beans

   Place the 150 g dried adzuki beans in a large pot, rinse under cold water, add fresh water to cover, bring to a boil, then immediately turn off the heat and drain.

   Time: PT5M

2. Cook beans until soft

   Refill the pot with fresh cold water, bring to a boil again, then simmer gently for 1 hour 30 minutes, or until the beans are very tender and can be easily mashed between fingers.

   Time: PT1H30M

   Temperature: Medium simmer

3. Make sweet bean paste (anko)

   Drain the cooked beans, return them to the pot, add 500 g sugar and 1 tsp salt. Cook over medium heat, stirring constantly, until the sugar fully dissolves and the mixture thickens to a glossy, syrupy consistency (about 15 minutes).

   Time: PT15M

   Temperature: Medium

4. Cool the bean paste

   Transfer the hot anko to a shallow bowl, let it cool to room temperature, then cover and refrigerate for at least 30 minutes. It can be stored in the freezer for up to 1 month.

   Time: PT30M

5. Prepare vanilla custard (optional filling)

   In a bowl whisk 3 egg yolks with 100 g sugar until the mixture lightens. Heat 250 ml milk in a saucepan until small bubbles form around the edges (≈80 °C). Slowly pour the hot milk into the yolk mixture while whisking. Return the mixture to the saucepan, place over a bain‑marie, and whisk constantly until it coats the back of a spoon (about 10 minutes). Remove from heat, stir in 5 ml vanilla extract and 10 ml brandy or rum. Cool completely, then refrigerate.

   Time: PT20M

6. Make the batter

   In a large bowl combine 2 whole eggs, 100 g cane sugar, 150 g sifted flour, 1 tsp baking powder, 0.5 tsp baking soda, 30 ml vegetable oil and 100 ml milk. Mix until just combined (no lumps). Cover and chill in the refrigerator for 35 minutes.

   Time: PT15M

7. Portion the bean paste

   Divide the cooled anko into 4 equal balls (≈55 g each). Place each ball on a piece of parchment paper; they can be frozen for later use.

   Time: PT5M

8. Pre‑heat the taiyaki mold

   Brush a thin layer of vegetable oil on both sides of the fish‑shaped mold and heat over low‑medium heat until warm (about 2 minutes).

   Time: PT5M

9. Assemble and cook the taiyaki

   Spoon a tablespoon of batter into the mold, spreading it thinly to cover the surface. Place one bean‑paste ball in the centre, then cover with another tablespoon of batter, spreading to seal the edges. Close the mold and cook for 3‑4 minutes on each side, until golden brown and puffed.

   Time: PT15M

10. Cool and serve

    Remove the cooked taiyaki with a spatula, let cool on a wire rack for 2‑3 minutes, then serve warm. Optionally dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g