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Dorayaki (called Mikasa 三笠 in Osaka and Nara area) is a type of Japanese dessert which consists of two pancakes made from grilled castella, used to sandwich sweet azuki/red bean paste filling. The original dorayaki consisted of only one folded layer. Its current two layer sandwich style was invented in 1914 by Usagiya shop in Ueno, Tokyo.
In Japanese, dora means ‘gong’, and because of the similarity of the shapes, this is probably the origin of the name of the sweet. Legend has it that the first dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsequently used the gong to grill (yaki) the pancakes, thus the name dorayaki. More-so, people relate dorayaki to a very famous Japanese manga/animation character, Doraemon, who is addicted to dorayaki and falls for any trap involving it.
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Dorayaki • どら焼き
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This is a very standard recipe, super easy and very delicious dessert to make. Some add mirin to the recipe, but I do not see the necessity. Traditionally, sweetened azuki in smooth paste or coarsely mashed is used as filling. However, I prefer the filling to be the mixture of half-and-half of sweetened azuki paste and whipped cream. Mixed with whipped cream, azuki adds a dark pink hue.
INGREDIENTS
• 2 large eggs at room temperature
• 100 g / ½ cup granulated sugar
• 1 Tbsp honey, if too thick, warmed slightly to make easier to mix
• ½ tsp baking soda
• 50 ml/ 3½ Tbsp water to dissolve baking soda + more to adjust the thickness of the batter
• 128 g/ 1 cup all purpose unbleached flour
• vegetable oil
• 250 ~ 300 g sweetened azuki / red-bean paste [1]
DIRECTIONS
◊ Beat the eggs with sugar until creamy. Add honey and baking soda dissolved in water and mix well. Sprinkle flour while whisking until the mixture is well incorporated. Cover and let the batter rest for 30 minutes.
◊ Check the batter. It has to be flowing, but not watery. If too thick, adjust by adding 1 tsp of water at a time (up to 3 ~4 tsp) and mix until the right consistency.
◊ Heat a large, non-stick, flat (no curvature) fry-pan over a tad higher than medium-low heat. Once well heated (very important), add a few drops of vegetable oil and using fork or chopsticks guiding a piece of folded paper-towel, spread the oil on the surface, and then wipe it completely with another piece of paper-towel to leave no oil streak (this is the key point to assure evenly flawless brown pancake surface). Repeat this every time before a new batch is poured.
Funnel pitcher is perfect for this process
◊ Pour about 2½ ~ 3 Tbsp of batter (same amount for all pancakes) in a stream at the center of where batter will spread to make perfect circle (spreads to about 9cm/3½” diameter). When the edges start drying and bubbles form, filling the disk (about 2+ minutes), flip the disk. (The first pancake will give a good indication of how much time it takes with the particular stove being used.) Let the other side grill for about 20 ~ 30 seconds. Transfer them onto a cooling rack. Have a slightly damp kitchen cloth or paper-towel ready to cover the pancakes, to keep them from drying until all the pancakes are grilled.
◊ Place a heaping of red-bean paste in the center of back side of the pancake and cover with another pancake. Gently press the sandwiched pancakes, cupping palm of hands and also gently press the edges together with fingers. Serve immediately or wrap the sandwiches individually in a plastic wrap until ready to serve (refrigerate if cream is used). They freeze very well. Thaw them to room-temperature before serving.
Note: In these modern days, there are stands and shops that sell dorayaki filled with varieties of fillings of choice, i.e. sweetened chestnut paste, red-bean-paste-whipped-cream mix, just whipped cream, whipped cream with fruits, nutella with bananas, varieties of jams, and whatever hearts desire!
~ どうぞめしあがれ • Douzo Meshiagare ~
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So, what’s cooking in your kitchen?
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[1] If these products are not available at your local stores (Japanese or Asian markets), here are options and check for the best prices available at amazon.com (if delivery service available to your locality).
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J
Another delicious recipe, you always introduce with great history. They are so delicate and sound delicious.
Isn’t it wonderful? It adds so much joy to the festive table and the palate. 😀
Wow! you have a great blog. Uniqueness of the blog is its diversity in recipes and all explained in simple easy to understand maner. Looking forward to trying some of the vegetarian Iranian recipes.
Even this Dorayaki dessert is such a unique dessert, looks so soft and spongy.
Hi Megha, Thank you for the visit and the kind comments. As for Iranian dishes, skip the meats and they are all vegetarian. 🙂 I just visited your blog… I love Indian dishes and can learn a lot from you. 🙂
Another delicious recipe with a side order of history. Your posts never fail to fascinate me, Fae. Thank you so much!
Dear John, you are always very generous with your words. I thank you very much for your presence in my blog and for your kindness. 🙂
I enjoy reading the history of your recipes and learning something new from your recipes Fae! Lovely pictures too 😉
Thank you very much, Amanda. I’m glad you enjoyed my post. Like you, I love to read about the background of the food. 🙂
OMG! I had these during my trip to Japan… they were delicious! Thanks a lot Fae, with your recipe you made me smile, as usual!
Hi Margherita! Happy New Year 2016! I touched on some of your nostalgic memory from Japan? 😀 ))) Aren’t dorayaki great! Now you see how easy they are to make. Put fillings of your liking, and cheers! xoxo
Oh, I love these! I’ve had them a few times, buying them from this Korean/Japanese grocery store. They’re very delicious! And now I can make them fresh at home, thanks to your recipe. Btw, are you still having trouble leaving comments on FiestaFriday.net? Just wondering. Another excellent recipe, Fae! I might try these with Nutella filling. 🙂
Hi Angie, Good to see you here 🙂 and Happy New Year 2016! Aren’t these snacks/desserts wonderful? It is good to hear from people who had them and liked them. I just went to FiestaFriday to see if things have changed and leave you a comment. Unfortunately, I got the same “invalid security token.”. I cannot leave a comment on several other blogs, and heard some other bloggers have same issue too. None of us figured out what really seems to be the issue. 🙁
Fae, this sounds wonderful! And the photo is perfectly beautiful. Hugs.
Hug back to you, dear Teagan. Thank you very much. They are really good. Good enough to be a well loved snack for hundreds of years. 😀 )))
Fae – you always bring something different but special. I have learned a lot with your recipes -always professional and love your photos 🙂
Thank you very much, Judi! You made my day. 😀 ))) It is nice comments like this that keeps me going and want to live up to the kindness. 🙂
This sounds like a great dessert! I love your teapot and teacup, too! 🙂
Thank you, Nancy. I love this tea pot/cup set I have. Dorayaki pancakes are indeed very delicious. It is easy and quick to make. Give them a try and put whatever filling you have at home. 🙂
Fae, I am so impressed, especially because I am fourth generation Japanese-American. You know about Japanese cuisine than I will ever know!
Hi Rena, Good to see you, and Happy New Year 2016! Thank you for the kind words. As you may know, I grew up in Japan, and what I post are all nostalgic food I had growing up. Being 4th generation US citizen, do you speak any Japanese or have any relatives you visit in Japan? 🙂
They look fantastic and they are so tempting! Such an interesting recipe!
Hi Francesca, Thank you very much! This is quick and easy. Make some for Her Majesty and fill with whatever that she like and you have handy. 🙂
Fae, I love sweeten azuki bean paste but have never cooked with it. Where in the Bay Area do you buy yours and how long does it keep? Whenever I am in Hawaii I have shaved ice with azuki beans. Your Japanese treat looks delicious and I would love to make it.
Hi Gerlinde, I buy ready-made sweet-red-bean-paste from Japanese grocery stores (possibly at Asian markets too). If you don’t have it in your area, closest market to you would be Nijiya San Jose. It is about $2 ~$5 (depending on the store or on-line) for a pound of it. See its photo > here. You can put the leftover in a jar and refrigerate. Air tight and cool, it lasts for several months. 🙂
They look gorgeous! Yours photos are always amazing, making me hungry 🙂
Thank you, Daniela. I’m not much of a photographer. I keep it simple. 😀 ))) These are easy and quick pancakes to make, and it comes out perfect every time. 🙂
I think Asians really red bean paste fillings. Filipinos also have these kinds of food….. favorite snacks that, a long time ago, mobile vendors walked around selling these in the neighborhood. The were round, and had these sweet red an filling.
I don’t know much about history of Southeast Asia’s cuisine. Sugar was not introduced to Japan until a few centuries ago. Their sweets were all from natural food, i.e. red-beans, sweet potatoes, rice. The breads/pancakes of this dessert has been inspired from castella introduced by the Portuguese in the 16th century. Everything evolved from there.
Fae thank you for this beautiful exotic dessert. They are so delicate and sound delicious!
It is not as decadent as your gorgeous Latife, but it also delights the palate. 😀 )))
You sure are educating us with this cuisine Fae, love reading all your stories leading up to the actual recipe. Those pancakes look just perfect, so smooth and delicate. The red bean paste must have really been an amazing filling, love it!
I’m so glad you think this way, Loretta. From the other bloggers, including you, I have learned so much about other cuisines and cultures, even some produce I have not seen or heard before. So if I have contributed something, that will make me happy. 🙂
So beautiful and delicate. You always have such refreshing photos. Happy New Year to you!
Happy New Year to your too, dear Liz. Thank you for the kind comments. 🙂
OMG that looks so good. I really want to make this! I really like red bean paste and in a pancake type wrapping, wow. I love your Japanese recipes.
Darling Amanda, do make them. It is easy, quick and satisfying. 🙂
I like the idea of pancakes with filling in between. Fruit and cream that’s what I would prefer 🙂
Good choice! It is like a cake that goes well with varieties of fillings. 😛
Interesting story behind the food. I love food history and tidbits like this! I haven’t made anything like this before, I’ll have to run out and find some red bean paste!
Thank you, Mary. You’ll be able to find them in Japanese or Asian grocery stores (not expensive at all). 🙂
Very exquisite and elegant dessert!
And, very satisfying! 🙂
They are perfect Fae. I have never heard of these before and love that you introduce us all to these great Japanese treats. Do you buy pre peps red bean paste or do you make it?
Aren’t they delectable? They grill perfect each time. I buy ready-made sweet-red-bean-paste. It is about $2 ~$5 (depending on the store or on-line) for a pound of it. See its photo > here. You can put the leftover in a jar and refrigerate and use for cake filling (could be mixed with whipped cream) or for all kinds of desserts. If you want a recipe to make it yourself (why the effort?), I can search the recipe for you. 🙂
Wow, another fantastic Japanese recipe and I have never heard of those before. They are perfect Fae! 🙂
You must give this a try, Linda! Just put whatever fruit, nuttela and definitely whipped cream in it. Quick, fun and fattening dessert, the kind we love! 😀 ))))