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How to make Imagawayaki
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Red azuki bean imagawayaki recipe

Try this delicious Japanese snack at home! Most ingredients you'll have in your pantry, except perhaps the red bean paste.
Course Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 pieces
Calories 276kcal
Author Joost Nusselder
Cost $15


  • Stovetop Imagawayaki Pan


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ¼ cup milk
  • 2 tbsp sugar
  • 2 tbsp honey
  • 2 tsp baking powder
  • 16 tbsp Anko red bean paste 14 oz total or about 50-55 grams for each cake
  • 1 tbsp vegetable oil


  • In a large bowl, mix the eggs and sugar.
  • Add in the honey and milk, and mix until the batter is smooth.
  • Add in the baking powder and sift in the flour. Then mix well.
  • Let the batter rest for about 10-15 minutes.
  • Scoop out the red bean paste. Take 2 tbsp for each cake and mold it into small discs. You should make 8 total.
  • After your batter has rested, grease your pan and heat it to 350 F (175 C).
  • Wipe away excess oil with a piece of paper towel.
  • Fill each mold in the pan half full.
  • Let it cook for 2 minutes.
  • Place your red bean disc on 2 of the molds filled with batter. Let it cook for another 2 minutes.
  • Take the set of imagawayaki that don’t have a filling, and flip them over on top of the other two that have the filling. You can use a fork or takoyaki picks to do this.
  • Let them cook like that for 2 minutes, then flip each cake over and let it cook for an additional 1 or 2 minutes until it looks golden brown and crispy.


Note: The honey is optional. If you think the paste is sweet enough, you can just put in the sugar and skip the honey.


Calories: 276kcal | Carbohydrates: 52g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 139mg | Potassium: 102mg | Fiber: 2g | Sugar: 23g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg