Obanyaki (Japanese Imagawayaki)

Delight your senses with Obanyaki, also known as Japanese Imagawayaki—a popular street food treat from Japan that’s irresistibly golden and stuffed with sweet red bean paste (anko). These fluffy, pancake-like cakes are made with a rich batter featuring staples like all-purpose flour, eggs, and milk, creating a soft and perfectly domed exterior. The creamy red bean filling tucked inside each Obanyaki adds a delightful sweetness and texture to every bite. This recipe is quick and easy, with just 15 minutes of prep time and 20 minutes to cook, making eight delectable servings. Whether you’re using a traditional takoyaki pan or a griddle, the process of encasing the filling and flipping the cakes ensures a satisfyingly crispy and evenly browned shell. Serve warm for an authentic Japanese dessert or afternoon snack that’s sure to impress!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 8

Ingredients

• 200 grams All-purpose flour
• 2 teaspoons Baking powder
• 50 grams Granulated sugar
• 2 Eggs
• 240 ml Milk
• 2 tablespoons Vegetable oil
• 400 grams Sweet red bean paste (anko)

Directions

Step 1

In a medium bowl, sift together the all-purpose flour and baking powder.

Step 2

In a separate large bowl, beat the eggs until frothy. Add granulated sugar and continue to beat until well combined.

Step 3

Gradually add the milk to the egg mixture, stirring gently until fully mixed.

Step 4

Add the sifted flour mixture into the wet ingredients, stirring until smooth and no clumps remain. Ensure not to over-mix.

Step 5

Stir in the vegetable oil until the mixture is smooth and slightly thick.

Step 6

Preheat a takoyaki pan or a stove top griddle to medium heat. Lightly grease the molds with oil using a brush or a paper towel.

Step 7

Pour a small amount of the batter into each mold, covering the bottom completely but not filling to the top.

Step 8

Add about a tablespoon of sweet red bean paste (anko) into the center of each batter-filled mold.

Step 9

Cover the red bean paste with a little more batter, ensuring it is well-encased.

Step 10

Cook the obanyaki for about 2-3 minutes on each side, until the cakes are golden brown and spring back when gently pressed.

Step 11

Use a skewer or chopsticks to carefully flip the obanyaki during the cooking process to ensure even cooking.

Step 12

Remove from the pan and let cool slightly on a wire rack. Serve warm and enjoy!

Nutrition Facts

Serving size	1034.7 grams (1034.7g)

Amount per serving	% Daily Value*
Calories	2536

Total Fat 43.70g	56%
Saturated Fat 10.30g	52%
Polyunsaturated Fat 17.00g
Cholesterol 394mg	131%
Sodium 1160mg	50%
Total Carbohydrate 471.50g	171%
Dietary Fiber 25.40g	91%
Total Sugars 214.90g
Protein 61.50g	123%

Vitamin D 191IU	955%
Calcium 513mg	39%
Iron 21mg	117%
Potassium 2339mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 9.7%

Carbs: 74.7%