Hello readers of A Cup of Mai! I’m Nami and I am the author of Just One Cook Book, where I blog about quick and easy Japanese recipes. Mai has invited me to guest blog on her beautiful site and I’m really honored to be here as a guest, not a visitor!
I’ve been a big fan of A Cup of Mai since I found her blog. Her absolutely beautiful photography caught my attention and I simply adore everything about her site. She cooks delicious food and takes gorgeous pictures, and she has a good fashion and artistic talent which I am completely lack of. I love how Mai updated her master bedroom and how she cooks delicious spare ribs! You see what I mean?
Today I’m going to share one of the traditional and popular Japanese sweets called Dorayaki. It’s best described as a red bean filled pancake sandwich. If you are familiar with Japanese cartoon from the 70’s, you probably know this dessert from the anime character Doraemon who is crazy about Dorayaki. I grew up eating this treat often and it’s common to find packaged Dorayaki in Asian or Japanese grocery stores. However, it is easy to make at home and much more delicious if you make it from scratch. I’m sort of famous for not posting dessert recipes (or at least I think that way), but look, I made these yummy treats with no sweat. Hope you give this simple recipe a try and enjoy it. Thank you Mai for inviting me!
Prep Time: 15 mins (+15 mins resting time)
Cooking Time: 30 mins
Yield: 8 Dorayaki
140g (2/3 cup) sugar
2 Tbsp. honey
160g (1 cup) all-purpose flour
1 tsp. baking powder
1-2 Tbsp. water
1 can Ogura-An (sweetened red bean paste)
Directions:1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.
2. Sift flour and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.
3. Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancakes. If the batter is too thin, Dorayaki will be too flat and not fluffy.
4. Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter “pancakes”. When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying.
5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Quickly wrap them with saran wrap until you ready to serve.