6 Serves
83 Mins
In a large mixing bowl, whisk together the cake flour, baking powder, and sugar until well combined.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
JapaneseVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
258 µg / 400 µgCalcium
158 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
829 mg / 4,700 mgSodium
240 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
23 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
In a separate bowl, beat the eggs and milk together, then gradually incorporate the wet mixture into the dry ingredients until a smooth batter forms.
Preheat the Imagawayaki pan over medium heat and lightly grease each mold with a small amount of cooking oil.
Pour the batter into the molds until they are about two-thirds full, then place a spoonful of sweet red bean paste into the center of each.
Top each mold with a little more batter to cover the filling and cook until the edges are golden brown, then carefully flip each cake to cook the other side until firm.
35
g95
g30
g
Japanese
Italian