Matcha Taiyaki Recipe (with Optional Sourdough Discard)

A crispy, golden Japanese fish-shaped cake filled with sweet red bean with matcha.

This morning I woke up with the most specific craving, matcha and red bean, and that craving pulled me straight into my kitchen and into an old favorite, matcha taiyaki, those crisp, fish-shaped Japanese cakes filled with sweet bean.

A breakfast filled with red bean, matcha, as a pancake in a fish shape. 10/10 each time imo

While whisking the batter, I paused and asked myself why taiyaki are shaped like fish in the first place, and a tiny rabbit hole of reading led me deeper. Taiyaki actually began as imagawayaki in the Edo period, simple round cakes filled with sweet red bean.

Later in the Meiji era, bakers reshaped them into sea bream (tai), a symbol of good luck and celebration, and the fish shape stuck as taiyaki spread across Japan, loved for its soft, pancake-like batter and sweet or savory fillings. I found them in almost every city I visited, the perfect mix of comfort and whimsy.

This Japanese taiyaki recipe is adapted with matcha and even a sourdough discard option for extra flavor and digestion benefits, no waste and all taste. If you’ve ever searched for a easy taiyaki recipe, you’re in the right place.

INGREDIENTS

For the Batter

• 270 ml milk (almond, oat, or dairy)

• 50 g sugar

• Pinch of salt

• 1 tsp vanilla extract

• 1 tsp matcha powder (ceremonial or culinary grade)

• 200 g cake flour

• 2 tsp baking powder (10 g)

• 1.5 g baking soda (about 1/4 tsp)

• Optional: 100 g sourdough discard (unfed is fine)

For the Filling

• 1–2 Tbsp sweet red bean paste (anko) per fish

Pan & Tools

• Taiyaki pan (electric or stovetop)

• Non-stick spray or butter

DIRECTIONS

1. Prep the Batter

   • Whisk together milk, sugar, salt, vanilla, and matcha until smooth.

   • In a separate bowl, sift together cake flour, baking powder, and baking soda.

   • Gently fold the dry into the wet until combined. If using sourdough discard, fold it in now (it adds depth and subtle tang).

2. Heat the Taiyaki Pan

   • Brush or spray the taiyaki pan with butter/oil and heat over medium.

   • Pour batter to fill each fish cavity about halfway.

3. Add the Red Bean

   • Drop 1–2 Tbsp of red bean paste into each cavity, gently nestling it into the batter.

4. Seal & Cook

   • Add more batter on top to cover and close the fish shape.

   • Cook 2–3 minutes on each side (or as your pan’s instructions recommend) until golden and crisp-edged.

5. Enjoy

   • Remove, cool slightly, and savor warm. Crispy outside, soft inside, with sweet matcha and red bean — pure comfort.

TIPS FOR PERFECT MATCHA TAIYAKI

• For extra crispiness, leave the taiyaki in the pan a little longer once golden.

• Use sweet red bean paste from the Asian market — it’s smoother and classic.

• Don’t overmix the batter — a few small lumps are okay.

• If your sourdough discard batter is thick, thin it with a splash more milk.