Imagawayaki Obanyaki Recipe

I absolutely adore this recipe because it reminds me of cozy days spent exploring Japan’s street food scene, bringing that authentic taste of taiyaki right to my kitchen. Plus, the sweet red bean paste nestled inside the golden, fluffy pancake is both nostalgic and irresistibly delicious—a perfect blend of tradition and comfort.

Imagawayaki, also known as Obanyaki, is a delightful Japanese treat that I love making. These fluffy cakes, filled with sweet red bean paste, are made with 2 cups of all-purpose flour and 2 teaspoons of baking powder.

The batter is light because of the combination of 1/2 cup granulated sugar and 1 teaspoon vanilla extract, which adds a comforting, sweet flavor. That’s my kind of good.

Of course, I think it pairs perfectly with the other ingredients, which are so subtle that they’re almost not there.

Ingredients

Provides carbohydrates; serves as the basis for batter structure: all-purpose flour.

Leavening agent: baking powder; makes the batter fluffy.

Sugar: Sweetens the batter; provides a flavor balance.

Provide protein; help bind ingredients: Eggs.

Liquid milk: Its moisture content and effect on texture—specifically, the tenderness it brings—are significant.

Adds richness and keeps the cake moist: Vegetable oil.

Anko (red bean paste): Fiber-rich, sweet filling with deep flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/4 cups milk
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 1/2 cups sweet red bean paste (anko)

Instructions

1. Whisk together in a big bowl the flour, baking powder, salt, and granulated sugar—the dry ingredients—for this cake, so they are well combined before the wet ingredients are added.

2. In another bowl, whisk together the eggs. Then add the milk, vegetable oil, and vanilla extract. Combine until the liquids are completely mixed.

3. Slowly add the wet mixture to the dry ingredients, stirring all the while until the batter is smooth and well-blended. Make sure not to overmix.

4. A taiyaki or imagawayaki pan must first be heated to medium before proceeding. After this, a light greasing of the pan with vegetable oil should happen.

5. Put a small amount of batter (sufficient to cover the bottom) into each mold of the warmed pan.

6. Add about a tablespoon of sweet red bean paste (anko) to the center of each mold filled with batter.

7. Enclose the bean paste completely with more batter, making sure you cover it well with enough batter to ensure the filling is fully surrounded.

8. Seal the mold or turn over the pancakes and fry for approximately 3 to 4 minutes on the first side, then turn again and fry for another 3 to 4 minutes, until both sides are a deep, golden brown.

9. Using a spatula or tongs, remove the imagawayaki from the pan with care.

10. Allow them to cool a bit on a rack before serving. Enjoy these delicious bites warm!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Taiyaki or imagawayaki pan
5. Measuring cups
6. Measuring spoons
7. Spatula or tongs
8. Cooling rack

FAQ

• What is Imagawayaki?Obanyaki, also known as imagawayaki, is a street food in Japan almost as old as the country itself. It consists of a shell very much like pancake batter, cooked between two heated plates. The resulting outer layer surrounds a filling, which for many people would be unimaginable without: sweet red bean paste.
• Can I use other fillings besides red bean paste?Certainly! You may want to try other fillings along with the traditional ones—such as custard or chocolate. Be adventurous. Try cheese, curry, or other savory fillings.
• Do I need a special mold for Imagawayaki?The ideal cooking vessel for Imagawayaki is a special mold or pan that gives it its unique shape, but you can also use a standard muffin pan or a flat griddle with circular molds to achieve a similar effect.
• Can I prepare the batter in advance?Certainly! The batter can be made a few hours ahead of time and stored in the refrigerator. Stir well before using it.
• What consistency should the batter be?You want the batter to have the thickness of a pancake batter, not too runny and not too solid. It should be smooth enough that you can pour it into the pan, and it should be thick enough that it holds together once the plans are made.
• How do I ensure the outer shell is cooked evenly?Prepare the Imagawayaki by cooking it over medium heat, ensuring that the pan is well-heated prior to adding the batter so that the end result is an evenly cooked treat with a golden brown exterior.
• How can I store leftover Imagawayaki?Allow them to cool thoroughly. Store in an airtight container in the refrigerator for up to 3 days. Before serving, reheat in a warm pan or microwave.

Substitutions and Variations

You can use gluten-free all-purpose flour in a 1:1 ratio to replace regular all-purpose flour.
Almond or soy milk can be used in place of cow’s milk.
Vegetable oil can be replaced by coconut oil.
Granulated sugar can be replaced by maple syrup or honey.
Sweet red bean paste (anko) can be substituted with matcha paste as a filling.

Pro Tips

1. Room Temperature Ingredients Ensure that your eggs and milk are at room temperature before starting. This helps them combine more smoothly with the other ingredients, resulting in a better texture for the batter.

2. Sift the Dry Ingredients Sifting the flour, baking powder, and salt together before mixing with the sugar can help create a lighter, more consistent batter and prevent lumps.

3. Control the Batter Consistency The batter should be thick but pourable. If it’s too thick, add a tablespoon of milk at a time until you reach the desired consistency. This will help the batter pour easily into the molds and cover the filling well.

4. Preheat the Pan Properly Make sure the taiyaki or imagawayaki pan is properly preheated before adding the batter. This ensures that the cakes cook evenly and avoid sticking, resulting in a nice, golden-brown color.

5. Don’t Overfill the Molds When adding the batter and filling, be careful not to overfill the molds, as it can lead to batter spilling over the edges and make it difficult to close the molds properly. Leave a little space for the batter to expand while cooking.