📝 About This Recipe
Dorayaki is a beloved pillar of Japanese Wagashi, consisting of two honey-infused, castella-style pancakes hugged around a heart of sweet Tsubuan (chunky red bean paste). Famous as the favorite snack of the iconic character Doraemon, these treats offer a delicate balance of floral honey sweetness and the earthy, nutty richness of adzuki beans. This recipe yields a perfectly moist, sponge-like texture with that signature uniform golden-brown finish that defines a professional-grade dorayaki.
🥗 Ingredients
The Pancake Batter
- 2 pieces Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar (superfine works best)
- 1 tablespoon Honey (mild floral honey like clover or acacia)
- 1/2 tablespoon Mirin (adds shine and depth of flavor)
- 1 cup All-Purpose Flour (sifted)
- 1/2 teaspoon Baking Soda (ensures the signature brown color)
- 1-2 teaspoons Water (to adjust batter consistency)
- 1 teaspoon Vegetable Oil (for greasing the pan)
The Filling
- 3/4 cup Tsubuan (Sweet Red Bean Paste) (store-bought or homemade chunky style)
- 1 pinch Salt (to balance the sweetness of the beans)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk the 2 eggs, sugar, honey, and mirin together until the mixture becomes slightly pale and frothy.
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2
Sift the all-purpose flour and baking soda directly into the egg mixture. Gently whisk until just combined; do not overmix or the pancakes will become tough.
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3
Cover the bowl with plastic wrap and let the batter rest at room temperature for 15-30 minutes. This allows the flour to hydrate and the baking soda to activate, resulting in a smoother texture.
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4
After resting, check the consistency. The batter should be thick but pourable. If it feels too stiff, whisk in 1 teaspoon of water at a time until it reaches a ribbon-like consistency.
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5
Heat a non-stick frying pan or griddle over low heat. Very lightly coat the surface with vegetable oil, then use a paper towel to wipe away almost all of the oil until the pan looks matte. This ensures an even, spot-free brown surface.
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6
For each pancake, pour about 2-3 tablespoons of batter from a height of about 6 inches above the pan. This helps the batter spread into a perfect circle naturally.
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7
Cook on low heat for about 1 to 2 minutes. Watch for small bubbles to appear on the surface and the edges to look set and matte.
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8
Gently flip the pancake with a thin spatula. The cooked side should be a beautiful, uniform golden brown. Cook the second side for only 30-45 seconds; it doesn't need to brown as deeply.
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9
Transfer the cooked pancake to a plate and immediately cover it with a damp clean kitchen towel. This traps the steam and keeps the pancakes soft and pliable.
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10
Repeat the process until all batter is used, aiming for an even number of pancakes (12 total for 6 sandwiches).
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11
Take one pancake and place a generous tablespoon of red bean paste in the center. Spread it slightly, but keep it thicker in the middle so the sandwich has a domed shape.
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12
Place a second pancake on top and gently press the edges together to seal the filling inside. The moisture from the pancakes will help them stick.
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13
Wrap each finished Dorayaki tightly in plastic wrap for 10 minutes before serving. This final 'steaming' step ensures the perfect soft, cohesive texture.
💡 Chef's Tips
Wiping the oil off the pan is the most important step for a smooth, professional look; any visible droplets of oil will cause a mottled pattern. Always cook on low heat; the honey and sugar in the batter cause it to brown very quickly, and high heat will burn the exterior before the middle is set. If you prefer a smoother filling, use 'Koshian' (fine bean paste) instead of 'Tsubuan'. To keep leftovers fresh, keep them individually wrapped in plastic wrap at room temperature for up to 2 days, or freeze for up to 2 weeks. Sifting the flour is non-negotiable for Wagashi—it ensures the delicate, lump-free crumb characteristic of Japanese sweets.
🍽️ Serving Suggestions
Serve with a hot cup of Matcha or roasted Hojicha tea to cut through the sweetness. Pair with a side of fresh strawberries or whipped cream for a modern 'Nama Dorayaki' twist. Enjoy as an afternoon 'oyatsu' (snack) with a glass of cold milk. Lightly toast the finished sandwich for 30 seconds if you prefer a warm, slightly crisp exterior. Serve alongside a scoop of black sesame ice cream for a sophisticated plated dessert.