Dorayaki is absolutely my guilty pleasure. Two pancakes sandwiching sweet ‘anko’ (sweet bean paste) is an irresistible sweet and a favourite for Japanese people!
What is Dorayaki?
Dorayaki is one of the well-known and popular traditional Wagashi (Japanese sweets). Many Japanese people, young and old, love Dorayaki. Even a famous Japanese cartoon character called Doraemon loves this treat. Dorayaki looks like a little pancake sandwich filled with sweet azuki bean paste.
What’s in it?
However! Dorayaki is not pancakes. Contrary to what many people think and the look of them, they are not two pancakes filled with azuki bean paste. Those pancake like Japanese cakes are actually more similar to another Japanese traditional cake called “Kastera” in terms of cake batter and texture. The cake batter of Dorayaki contains honey and mirin and the texture of Dorayaki is more like sponge cake like Kasutera.
Origins of the name of Dorayaki
There are a few theories of this. One is that the origin of the name comes from the fact that the shape is similar to the gong of a Japanese musical instrument called “Dora”. Another theory is that the cake was baked on this musical instrument, hence became to be called “Dora Yaki”.
I am from the Kansai region of Japan. In Kansai, Dorayaki is known as “Mikasayama Manju”. Because the famous mountain Wakakusayama in Nara prefecture is also called Mikasayama and the round shape of Dorayaki look like the shape of the gentle slope of that mountain.
Filling variations
Traditionally, Dorayaki filling is Anko, the sweet azuki bean paste. But I am aware that if you don’t grow up with that sweetness like me, some people don’t like it. Dorayaki has evolved and nowadays I see many different filling variations. The one quite popular filling is Nutella! My favourite is chest nuts in azuki bean paste. Other popular ones are custard, fresh cream, or a combination of those fillings. Be creative and find your favourite fillings!
Freezable
If you are like the famous cartoon character, Doraemon, and want to make as many as you can and store them for longer so that you can enjoy Dorayaki everyday. Great news because you can! Many Japanese sweets can be stored frozen. Wrap them individually with cling wrap then put them in a zip lock bag. It can be stored in the freezer for a month.
Here is my recipe for Dorayaki and If you liked it, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
And don’t forget to check out Nagi’s Photo book. I have learnt so much from her photography book.
Ingredients
- 150 g flour
- 1 tsp baking powder
- 2 eggs Large eggs weigh g each
- 110 g caster sugar
- 1 tbsp honey
- 1 tsp mirin
- 40 ml water
- 400 g sweet azuki bean paste *4
Instructions
- Sift flour and baking powder and set aside.
- Place eggs, sugar, honey and mirin in a large mixing bowl and beat all together until the egg mixture becomes whitish in colour.
- Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.
- After 30 minutes rested in the fridge, add 40 ml of water to smooth the batter. *1
- Spray a frying pan or electric pan with oil and heat it up over low heat.
- Pour 2 tbsp of the batter into the pan. If you are using a frying pan, cook one or two at times and if you are using an electric pan, you can make a little more at once. *2
- Place a lid on and cook one side for one minute and 30 seconds or when you see bubbles start to form, flip it over with an egg flipper.
- Cook the other side for about one minute.
- Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.
- Keep making the cake until all batter is cooked.
- When the cakes are cooled down, spread sweet azuki bean paste on one cake and sandwich with another cake and repeat it to make 8 Dorayaki *3
wow! i wanna try this for breakfast
yes what a delicious breaky xD
Nice post, this dorayaki looks so yummy!!
Thank you. Ariasmith 😀
I would totally fall into a trap involving these, too! I love red bean paste. And yes, that pouch would come in handy so much 🙂
😀 Thank you Sues
Yum! These look delicious, can’t wait to try!
Thank you Britni 😀
These look so amazing! Can’t wait to try out this recipe!
Thank you Wihlemina 😀
You share the BEST recipes! These are delicious!
These are incredibly delicious and so easy to make!
Yes They are easy to make and delicious 😀
Oh my gosh, these are heaven. Thank you for a great recipe.
You are welcome Lindsay 😀
I love dorayaki so much! Thank you for the recipe! I was trying to find a store in Kyoto, where the would sell them fresh, but so far no luck, so I am gonna make them myself! Looking forward! 🙂
What a fantastic recipe, as I’d never tried Dorayaki before! So delish.
Hi Aimee Thank you, try Dorayaki very soon 😀
This looks great! I think my kids will love it! Can I use chocolate chips instead of nutella for the filing?
Hi Cindy Of course! you can add anything you fancy 😀
Your dorayaki is amazing. It’s perfect for a breakfast pair with Caffè mocha.
Hi Lello Pasta Bar 😀 yes it will be the perfect match ;D
These are perfect! They remind me exactly of the traditional recipe.
Hi Krissy 😀 yes it is authentic traditional recipe ;D
Your Dorayaki look lovely! They sound like an amazing but elegant treat. I loved that you included the history of this dish along with all of the different recipe step photos. I am really looking forward to trying your recipe!
Thank you Audrey 😀
These look delicious!
Thank you Wilhelmina
Ohaiyo Shihoko-San.
Regarding your ingredients; what is the significance of: *4 ???
as in: 1.06 cups sweet azuki bean paste *4
In theU.S. *4 could mean “multiply by 4”
But when I change the quantity.. *4 doesn’t change.
Konbanwa Doug san, It means there is a not and look *4 in recipe note section 😀
I wish the ingredients were in US measurements. I did the switch and it calls for 25 cups of baking powder. Would love to try this recipe.
Hi Kathleen, I will have a look, that is not right. Thank you for bring my attention to it.
your recipe has two small issues:
in an illustrated guide you say to add the water and then to refrigerate the dough and in the written guide you say to refrigerate first and add water afterwards.
in the written guide you also did not include a step when to add the flour.
nonetheless, i made these pancakes for breakfast today. i did not like the amount of sugar used and omitted this ingredient altogether: honey and mirin add enough sweetness, not to mention the filling. i added water after refrigerating the dough and used sparkling water for an extra boost.
it’s a good recipe and yields tasty results, will definitely use it again, maybe in matcha or cocoa flavour.
thanks.
Hi dv8 Thank you for your feedback. It is my mistake. I will fix the recipe. Thank you 😀
Just saw the movie AN… tried your receipe… with Nutuella.. just whow. Many thanks.
Hi Arun, That is the movie I would love to see!! how was it?