Traditional Imagawayaki Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Snack

Follow this easy recipe to make Imagawayaki, a popular Japanese sweet snack that is perfect for any time of day!

The Iconic Japanese Fish

Imagawayaki, a popular Japanese snack, is known by various names across the globe. In Japan, it is commonly known as Taiyaki, which is shaped like a fish and filled with sweetened red bean paste.

Pitfalls on Imagawayaki

 Getting the right consistency of batter: Imagawayaki batter is a mixture of flour, eggs, sugar, and water. Achieving the right consistency of the batter that is thick enough to hold the fillings but still light and fluffy can be challenging.

 Cooking evenly: Imagawayaki is cooked in a special iron griddle with half-sphere molds. Ensuring that both sides cook evenly and the batter is fully cooked without burning takes practice and attention to cooking time and temperature.

 Flipping the Imagawayaki: Once one side is cooked, the Imagawayaki needs to be flipped over to cook the other side. Flipping the Imagawayaki without breaking it or causing the batter to spill out requires skill and a steady hand.

 Filling the Imagawayaki: Imagawayaki can be filled with a variety of sweet fillings, such as sweetened red bean paste, custard, or chocolate. Properly filling the Imagawayaki without overfilling it and causing the filling to spill out takes practice.

 Removing the Imagawayaki from the mold: Once the Imagawayaki is fully cooked, it needs to be removed from the mold without breaking it. It is important to let the Imagawayaki cool enough to be handled but not too much that it hardens and becomes difficult to remove.

Ingredients

• 1 cup of flour

• 2/3 cup of sugar

• 1 tsp baking powder

• 1/4 tsp baking soda

• 1 cup of water

• 1 egg, beaten

• 1/2 cup of anko (sweet red bean paste)

Instructions

1. In a large bowl, mix flour, sugar, baking powder, and baking soda.

2. Gradually add water and mix well.

3. Add beaten egg and mix well.

4. Heat a non-stick pan or griddle over medium heat.

5. Grease the pan with a little bit of oil using a brush or paper towel.

6. Pour about 1/4 cup of batter into the pan.

7. Add about 1 tablespoon of anko in the middle of the batter.

8. Pour another 1/4 cup of batter on top of the anko.

9. Cook until bubbles form on the surface and the bottom is golden brown.

10. Flip and cook until the other side is golden brown.

11. Repeat steps 6-10 until all batter is used.

12. Serve hot.

Preparation Time 20 min

Cook Time 15 min

Total time 35 min

Nutrition Facts

Calories: 190

Fat: 1 g

Saturated Fat: 0 g

Carbohydrates: 45 g

Fiber: 2 g

Sugar: 26 g

Protein: 3 g

Regional Ingredients Variations of Imagawayaki

Tokyo, they traditionally use a sweet red bean paste called "anko" as a filling, but they may also use a matcha-flavored anko, or combine anko with cream cheese for a richer flavor, creating a dish known as "Tokyo-style Imagawayaki".

Osaka, they may use a mixture of anko and mochi, creating a chewy and gooey center, creating a dish known as "Osaka-style Mochi-anko Imagawayaki".

Hiroshima, they may use a custard or pudding filling instead of anko, or use a mix of sweet and savory fillings like ham and cheese or bacon and maple syrup, creating a dish known as "Hiroshima-style Imagawayaki".

Nagoya, they may use a filling made of sweet miso paste, creating a dish known as "Miso Imagawayaki".

Hokkaido, they may use local Hokkaido milk and butter in the batter, creating a richer and creamier flavor, creating a dish known as "Hokkaido-style Creamy Imagawayaki".

Make Imagawayaki at home with this easy recipe! This sweet Japanese snack is sure to be a hit with your family and friends. Share your delicious creations on social media using hashtags like #imagawayaki #japanesesweets #anko #pancakes.