Fishy Mochi Pancakes

Fishy Mochi Pancakes

  • Serves 3-4
Rated by 26 people
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Enjoy waffly pancakes filled with ooey gooey mochi and just a dab of red bean paste, thanks to this fun mochi pancake recipe. These sweet treats are made to look like ayu sweet fish, which are in season in Japan in the early summer. Unlike ayu fish, however, you can enjoy these pancakes any day of the year.


• 143g flour
• 93g sugar
• 1 tbsp mirin
• 1 egg
• 3/4 tsp baking powder
• 150g red bean paste
• 43g shiratama ko rice flour
• 58g sugar
• katakuriko starch

How To Prepare

  1. In a bowl, whisk the egg. Add the mirin and sugar, then mix well. Next, add the flour and baking powder, and mix until the lumps disappear. Leave to sit for 20 minutes.

  2. In the meantime let’s mochi. Mix together the shiratama ko rice flour, sugar and approx. 70ml of water. When it’s mixed well, cover with wrap and microwave for about 3 minutes (500W).

  3. Mix the gyuhi once more to ensure it’s evenly combined, then pour onto a cooking surface dusted with katakuriko starch. Dust a rolling pin too and roll out the gyuhi until it’s roughly 1/2cm thick, then leave to refrigerate.

  4. Slowly add about 100ml of water to the batter, stop before it becomes too runny, even if you haven’t added it all. Remove the gyuhi from the fridge and cut into 10 evenly sized fish-esque crescent shapes.

  5. Warm up a lightly oiled frying pan over a low heat. Pour in the batter, forming a rough lozenge shape. When the batter begins to bubble, flip over the pancake and cook lightly on the other side, before flipping back.

  6. Add the gyuhi and a dab of red bean paste, then carefully fold the pancake in half to form your fish.

  7. Being extremely careful heat up a metal skewer and use it to scorch little eyes, gills and tail for your fish.

Tips and Information

-When you mix the shiratamako flour and water add the water to the flour a little at once so that it won’t get lumpy.