recipe

Dorayaki: the easy recipe for a traditional Japanese treat

Total time: 45 Min
Difficulty: Low
Serves: 4 people
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Ingredients
All-purpose flour
5 ounces
Baking powder
1 tsp
Eggs
2
Sugar
4 ounces
Honey
1 tbsp
Mirin
1 tsp
Water
1 ounce
sweet azuki bean paste
7 ounces

Japan is home to many wonderful sweets. For breakfast or as a snack, one of our current favorites is dorayaki, a type of wagashi. Dorayaki is made from sweet azuki bean paste sandwiched between two honey pancakes. They're soft and fluffy with a beautiful golden brown color and perfectly sweet taste.

Dorayaki has become famous worldwide thanks to the anime Doraemon – it's the main character's favorite food. Once you try dorayaki, you'll see why! You can customize the filling to suit your tastes. Besides azuki bean paste, you can fill dorayaki with custard, cream, chocolate, and plenty more!

What is Dorayaki?

Dorayaki (pronounced dora-yaki) is a Japanese dessert that is made by spreading sweet azuki bean paste (called anko in Japanese) between two pancakes. They were first made in the early 20th century.

Because the pancakes have honey and mirin added to them, they're richer and heartier than the pancakes many readers will be familiar with. The texture is between a pancake and a sponge cake. Other fillings can be used for dorayaki – experiment to discover your favorite!

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Dorayaki Ingredients

While dorayaki are mostly made from staple pantry ingredients like flour, eggs, sugar, and honey, you'll need a few special items for that authentic taste.

First, you'll need sweet azuki bean paste for the filling.

You'll also need mirin, which is a sweet, low alcohol rice wine that is somewhat similar to sake.

They are essential for making dorayaki, so it's worth picking them up from your local specialty store or ordering them online.

How to Make Dorayaki

There are only a few simple steps you need to make perfect dorayaki: make the batter, cook the pancakes, and assemble the dorayaki. To make dorayaki batter, combine the flour and baking powder. In a second bowl, whisk the egg, sugar, honey, and mirin until smooth. Mix the flour in, then refrigerate the batter for about half an hour.

Once the batter has had time to rest, heat up a pan and scoop out some of the batter onto it. Cook the pancakes until bubbles start to form, then flip them and cook them for another minute. Pop them on a rack to cool. Once the pancakes are cool, spread a thick layer of azuki bean paste onto one cake, then press it onto another to make a sandwich.

Tips for Making Perfect Dorayaki

Work in batches when cooking the cakes in the pan.

There are so many great dorayaki variations to try. Some popular choices for the filling include Nutella, custard, lemon curd, cream, and ice cream.

Don't skip letting the batter rest before using it.

To make vegan dorayaki, use agave nectar or maple syrup as a honey substitute and use plant-based milk instead of eggs.

Gluten-free dorayaki can be made with rice flour.

Enjoy your dorayaki with a hot cup of matcha.

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How to Store Dorayaki

Dorayaki will last up to 3 days when stored in an airtight container at room temperature.

You can freeze them for up to 1 month.

More Japanese Recipes You'll Love

Japanese cheesecake

Japanese pancakes

Japanese condensed milk bread

Japanese soufflé pancakes

Instructions

Sift flour and baking powder into a large bowl.

In a separate bowl, whisk eggs, sugar, honey, and mirin to combine. Slowly add in the flour and whisk until smooth. Cover and let the batter rest for 30 minutes in the fridge.

Remove the bowl from the fridge and add the water.

Heat your pan. Using an ice cream scooper, pour 1 scoop of the batter onto the pan. Place the lid over the pan and cook for 90 seconds, or until bubbles start to appear.

Flip and cook for 1 more minute. Remove from the heat and set the dorayaki between paper towels so they don't dry out. Repeat with the remaining batter.

Once cooled, spread the azuki bean paste over the cakes and sandwich 2 cakes together, repeated until the dorayaki are all assembled.

Notes

You may need to add a little extra water to the batter. It'll depend on the size of your eggs.

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