📝 About This Recipe
A beloved staple of Japanese wagashi, Dorayaki consists of two honey-infused, castella-style pancakes hugged around a sweet heart of red bean paste. These golden discs are prized for their incredibly smooth, poreless surface and a moist, springy texture that melts on the tongue. Whether you're a fan of the classic 'Doraemon' treat or a lover of delicate Asian sweets, this recipe delivers a perfect balance of floral honey notes and earthy, nutty sweetness.
🥗 Ingredients
Pancake Batter (Kasu-tera Base)
- 2 pieces Large Eggs (at room temperature)
- 80 grams Granulated Sugar (superfine works best)
- 1 tablespoon Honey (mild floral honey like clover or acacia)
- 1/2 tablespoon Mirin (adds shine and authentic aroma)
- 90 grams Cake Flour (sifted twice for fluffiness)
- 1/2 teaspoon Baking Soda
- 1-2 teaspoons Water (to adjust batter consistency)
- 1 teaspoon Vegetable Oil (for greasing the pan)
The Filling
- 200 grams Tsubuan (Chunky Red Bean Paste) (store-bought or homemade)
- 50 ml Heavy Cream (optional, for a modern 'Nama-Dorayaki' style)
- 1 pinch Salt (to balance the sweetness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 2 eggs and 80g of sugar together vigorously until the mixture becomes pale, slightly frothy, and the sugar has mostly dissolved.
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2
Add the honey and mirin to the egg mixture. Whisk well to combine; these ingredients are the secret to that iconic golden-brown 'castella' color and moist crumb.
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3
Sift the cake flour and baking soda directly into the bowl. Using a whisk, gently mix in a circular motion from the center outward until just combined. Do not overmix, or the pancakes will become tough.
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4
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, ensuring a soft texture.
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5
After resting, check the consistency. The batter should fall in a smooth ribbon. If it feels too thick, whisk in 1 teaspoon of water at a time until it reaches a pourable consistency.
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6
Lightly grease a non-stick frying pan or griddle with vegetable oil. Use a paper towel to wipe away almost all the oil; the surface should look matte, not greasy, to ensure an even brown color without splotches.
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7
Heat the pan over low heat. To test the temperature, hold your hand above the pan; it should feel warm but not scorching. Consistency in heat is key for Dorayaki.
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8
Pour about 2-3 tablespoons of batter from a height of 8 inches directly into the center of the pan. The height helps create a perfect circle. Each pancake should be about 3-4 inches in diameter.
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9
Cook for about 1 to 2 minutes on the first side. Look for small bubbles to appear on the surface and the edges to look set and matte.
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10
Carefully flip the pancake with a thin spatula. The cooked side should be a uniform, deep golden brown. Cook the second side for only 30-45 seconds. It will not brown as evenly as the first, which is normal.
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11
Remove the pancake and immediately place it on a plate covered with a damp, clean kitchen towel. This prevents the edges from drying out and keeps them pliable for sandwiching.
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12
Repeat with the remaining batter. Once all pancakes are cooked and cooled slightly, pair them up by size.
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13
Place a generous dollop of red bean paste (about 1.5 tablespoons) in the center of the 'ugly' side of one pancake. Spread it slightly, keeping the center thicker than the edges.
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14
Place the second pancake on top and gently press the edges together to seal the sandwich. The honey in the batter makes the edges slightly tacky, helping them stick.
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15
Wrap each Dorayaki individually in plastic wrap for 10 minutes before serving. This 'steams' the pancake slightly, making the whole treat incredibly soft and cohesive.
💡 Chef's Tips
For the most even color, wipe your pan with a dry paper towel after every 2 pancakes to remove any residual starch. If your pancakes are splotchy, your pan is either too oily or the heat is too high; lower the flame and wipe the pan again. Always keep the finished pancakes under a damp towel; they dry out within minutes if left exposed to air. You can substitute Tsubuan with Nutella, custard, or matcha-flavored whipped cream for a modern twist. Use a scale to weigh your ingredients; Japanese baking relies heavily on precision for that perfect 'airy yet moist' texture.
🍽️ Serving Suggestions
Serve at room temperature with a steaming bowl of ceremonial grade Matcha tea. Pair with a cold glass of roasted Hojicha (green tea) for a nutty, toasted flavor profile. For a summer treat, serve alongside a scoop of black sesame or ginger ice cream. Enjoy as an afternoon 'oyatsu' (snack) with a few slices of fresh Asian pear or persimmon. Wrap them in parchment paper with a decorative string for a beautiful, authentic homemade gift.