Recipes · Japanese · Desserts
Taiyaki (Fish-Shaped Cakes)
One serving has 460 kcal and 12 g protein, and at least a fifth of a woman's daily need of phosphorus (56%), selenium (52%), thiamin (45%), riboflavin (45%), folate (43%) and manganese (36%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (205 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 50 g Flour, all-purpose
- 2 g Baking powder
- 10 g Sugar
- 25 g Eggs, whole, raw
- 55 g Milk, whole
- 60 g Red bean paste, sweetened
- 3 g Vegetable oil
Method
- Whisk the flour, baking powder and sugar together, then whisk in the egg and milk until you have a smooth, pourable batter with no lumps.
- Let the batter rest for 10 minutes.
- Brush a fish-shaped taiyaki mold with the oil and heat it over medium heat on both sides.
- Spoon in batter to fill one half of each mold, add a generous spoonful of red bean paste in the middle, then cover with a little more batter and close the mold.
- Cook for 2-3 minutes a side, checking now and then, until the fish are golden brown and crisp on the outside.
- This makes 2 taiyaki, one serving; unmold carefully and eat warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 460 kcal | 22% |
| Carbohydrates | 84.5 g | |
| Water | 97.9 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 12.3 g | 26% |
| Tryptophan | 0.15 g | |
| Threonine | 0.43 g | |
| Isoleucine | 0.53 g | |
| Leucine | 0.98 g | |
| Lysine | 0.66 g | |
| Methionine | 0.26 g | |
| Cystine | 0.21 g | |
| Phenylalanine | 0.64 g | |
| Tyrosine | 0.44 g | |
| Valine | 0.65 g | |
| Histidine | 0.3 g | |
| Fat | 7.7 g | |
| Monounsaturated | 2.1 g | |
| Polyunsaturated | 2.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.2 g | |
| Saturated | 2.4 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 98.5 mg | |
| Calcium | 244 mg | 24% |
| Copper | 0.26 mg | 29% |
| Iron | 3.7 mg | 20% |
| Magnesium | 38.9 mg | 13% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 392 mg | 56% |
| Potassium | 232 mg | 5% |
| Selenium | 28.6 µg | 52% |
| Sodium | 349 mg | |
| Zinc | 1.8 mg | 23% |
| Thiamin (vitamin B1) | 0.49 mg | 45% |
| Riboflavin (vitamin B2) | 0.49 mg | 45% |
| Niacin (vitamin B3) | 3.4 mg | 24% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.13 mg | 10% |
| Folate (vitamin B9) | 170 µg | 43% |
| Cobalamin (vitamin B12) | 0.47 µg | 20% |
| Choline | 81.3 mg | 19% |
| Vitamin A | 65.3 µg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 48.5 IU | 8% |
| Vitamin E | 0.66 mg | 4% |
| Vitamin K | 5.9 µg | 7% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.