recipes: Japanese dorayaki

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Dorayaki is one of my favourite traditional Japanese confectionaries. Essentially, it is two sweet pancakes sandwiched with Azuki (red bean) bean paste. I remember having one of the most unforgettable ones in Tokyo, it was filled with a mixture of red bean and chestnut paste. I also like those shaped like a fish, or also known as Taiyaki.

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Good Dorayakis are not easy to find in Singapore. I’ve only seen the more authentic ones in Isetan or Takashimaya. So one day I decided to make them myself. It requires fairly few ingredients but the most challenging step would be getting the pancake batter to be evenly browned. I’ve only made it twice. Since my first attempt was met with considerable success, I made it a second time as dessert for dinner at E’s. I’m glad it was well-received by his family!

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Recipe

Ingredients:

  • 4 large eggs
  • 140 g sugar
  • 2 tbsp honey
  • 160 g  all-purpose flour
  • 1 tsp. baking powder
  • 1 to 2 tbsp water
  • 2 tbsp oil
  • 1 can chunky red bean paste (I got mine in a pack from Daiso)

Steps:

In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes thick and aerated.

Sift flour and baking powder into the bowl and mix well.

Stir in half tablespoon of water at a time to get the ideal consistency,  which should be thicker than a pancake batter. Or else, the pancakes will be too flat.

Heat a non-stick frying pan over medium-low heat. Dip a paper towel in oil and lightly coat the surface of the pan with oil. Using a ladle, drop the batter from 6″ (15 cm) above the pan to create 3″ (8 cm) diameter pancakes. When you see bubbles forming on the surface of the batter, flip over and cook the other side. Transfer to a plate to cool. 

Sandwich two similar-sized pancakes with red bean paste.

Tips:

1. Do not over or underheat the pan. Test the heat of the pan by first dropping a test-batter. If it browns evenly, keep it at that heat

2. The pan should be slightly oiled, but the oil should not be visible

3. To get perfect rounds, drop the batter from about 15 cm above the pan to create 8 cm diameter pancakes

4. When bubbles form on the surface, it’s time to flip the batter

5. If you don’t eat them within the next two days, cling-wrap the Dorayaki, place it in a Ziploc bag or airtight container and store in the freezer for up to a month.

Enjoy!