Japan · Japanese confectionery (wagashi)
Dorayaki
Two soft, honey-scented, golden pancakes sandwiching a generous layer of sweet red bean paste: the classic Japanese confection that is tender, fragrant and not too sweet.
Cookhuddle Editorial Cookhuddle | Japan
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
original Original text, written in English.
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- Servings
- 8
- Preparation
- 20 min
- Cooking
- 48 min
- Resting
- 40 min
- Total
- About 108 min
- Difficulty
- Easy
Cuisine / tradition: Japanese confectionery (wagashi) (JP) — declared by the author
- Dessert
- Snack
- Pastry
Ingredients
For 8 servings
- 3 piece eggs, at room temperature
- 100 g sugar
- 30 g honey
- 1/2 tsp baking soda, dissolved in 1 teaspoon of water
- 200 g plain flour, sifted
- 150 ml milk
- 1 tsp neutral oil, for the pan
- 400 g sweet red bean paste (anko), store-bought or homemade
Method
- Step 1. Whisk the eggs, sugar and honey together for about 2 minutes, until slightly thickened. Add the baking soda dissolved in its teaspoon of water and mix.⏱ 2 min
- Step 2. Add the milk, then sift in the flour and whisk gently until the batter is smooth and without lumps. Cover and rest for 30 minutes.⏱ 30 min
- Step 3. Heat a non-stick pan over medium-low heat and wipe it with a little oil, then wipe off the excess with paper towel, so that the pan is only lightly greased.
- Step 4. Pour about 2 tablespoons (30 ml) of batter into the pan to make a round of 8 to 9 cm. Cook for about 2 minutes, until the surface is covered with bubbles and the edges look dry. Flip and cook for 1 more minute. Make 16 pancakes of the same size, re-oiling the pan lightly between batches.⏱ 3 min
- Step 5. Cover the finished pancakes with a damp cloth to keep them soft and moist.
- Step 6. Spread 50 g of anko on the flat side of a pancake, leaving a small border, and cover with a second pancake. Press gently and pinch the edges together to seal. Wrap each dorayaki in cling film and let it rest for 10 minutes before eating.⏱ 10 min
Story and cultural note
Dorayaki is a Japanese confection (wagashi) of two small pancake-like patties made of a castella-type batter around a filling of sweet azuki bean paste. The name combines dora, a gong, and yaki, grilled or baked; one legend tells of the warrior Benkei and a gong left at a farmer's house. The single-layer original became the two-layer form attributed to the Ueno shop Usagiya in 1914. In the Kansai region it is often called mikasa, and it is famous as the favourite food of the cartoon character Doraemon.
Tips for success
Rest the batter for 30 minutes for a tender, even crumb. Grease the pan only lightly and wipe off the excess, so that the pancakes brown evenly on the surface. Use medium-low heat and flip when bubbles appear and the edges look dry. Keep the pancakes under a damp cloth, and wrap the filled dorayaki: they are best after 10 minutes, when the pancakes have softened against the anko.
Serving and presentation
Serve at room temperature on a small plate, whole or cut in half to show the filling, with hot green tea.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-free
ContainsGluten (cereals)EggsMilk
