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4 Serves
69 Mins
Whisk together the flour, sugar, baking powder, egg, and milk in a large bowl to create a smooth batter.
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JapaneseVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
118 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
438 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Preheat the fish-shaped Taiyaki mold over medium heat and lightly grease it with cooking oil.
Pour a small amount of batter into the mold, add a spoonful of red bean paste in the center, and cover with more batter.
Close the mold and cook for several minutes on each side until the cake is golden brown and cooked through.
Remove the Taiyaki from the mold and serve immediately while hot.
17
g76
g18
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Mexican
Italian