Dorayaki is a traditional Japanese confectionery consisting of two small, fluffy pancakes filled with anko, a sweet red bean paste made from adzuki beans. The pancakes, sometimes referred to as castella pancakes, have a sponge-like texture due to the batter, which often includes ingredients like flour, eggs, sugar, and honey.
History:
Dorayaki is believed to have been invented in the early 20th century by Usagiya, a confectionery shop in Tokyo. The name "dorayaki" is said to come from the Japanese word "dora", meaning "gong," because of its round shape resembling a gong. According to legend, the famous samurai Benkei once left his gong behind at a farmer’s house, who then used the gong to cook pancakes, leading to the creation of dorayaki.
Earlier versions of dorayaki may have consisted of a single layer of pancake folded around the filling, but the modern form, with two pancakes, became popular later.
Ingredients:
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Anko (red bean paste): This is the primary filling for dorayaki. The red bean paste can be tsubuan (chunky) or koshian (smooth), depending on preference.
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Pancakes: Made from simple ingredients like flour, eggs, sugar, and honey. Some modern variations may incorporate different types of flour, but the traditional dorayaki pancake has a soft, spongy texture.
Variations:
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Different fillings: While the classic dorayaki is filled with red bean paste, modern versions may use fillings like custard cream, chocolate, whipped cream, or even chestnut paste.
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Doraemon’s favorite: In Japanese pop culture, dorayaki is well-known as the favorite snack of Doraemon, the iconic robotic cat from the anime of the same name. This has further popularized dorayaki among younger generations.
How It’s Made:
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Batter: The batter is prepared using eggs, sugar, flour, and honey, mixed to create a fluffy and light texture.
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Cooking: Small, round pancakes are cooked on a griddle, similar to American pancakes, but thinner and slightly denser.
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Filling: Once the pancakes are cooked and cooled slightly, they are sandwiched together with a generous amount of anko in between.
Serving and Consumption:
Dorayaki is typically eaten as a sweet snack with green tea. It is common to find dorayaki in Japanese confectionery shops (wagashi stores), supermarkets, and convenience stores. It’s also a popular treat in omiyage (souvenir) culture, where people buy dorayaki as a gift for friends or family when returning from a trip.
Dorayaki Ingredients:
For the Pancakes:
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100g all-purpose flour
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2 large eggs
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70g sugar
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1 tablespoon honey
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1/2 teaspoon baking soda
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1 tablespoon water (if needed)
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Oil for greasing the pan
For the Filling:
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200g anko (sweet red bean paste), store-bought or homemade
Recipe & Process:
1. Prepare the Batter:
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In a mixing bowl, whisk together eggs and sugar until the mixture turns pale and smooth.
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Add honey and whisk again until well combined.
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In a small bowl, dissolve baking soda in 1 tablespoon of water (if your batter seems too thick, add water little by little). Add this to the egg mixture.
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Gradually sift in flour, folding it in gently with a spatula until you achieve a smooth, lump-free batter. Be careful not to overmix, as this can make the pancakes less fluffy.
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Let the batter rest for 10-15 minutes.
2. Cook the Pancakes:
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Heat a non-stick frying pan over medium-low heat and lightly grease it with a small amount of oil. Wipe off excess oil with a paper towel, so the pancakes cook evenly.
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Pour a small amount of batter (around 2-3 tablespoons) onto the pan, forming a round pancake about 8 cm (3 inches) in diameter. Let it cook slowly until bubbles form on the surface, then flip to cook the other side. The color should be a golden brown, similar to honey cakes or American pancakes.
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Repeat with the remaining batter. You should have an even number of pancakes as they will be sandwiched together.
3. Assemble the Dorayaki:
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Once all the pancakes are done and slightly cooled, take one pancake and spread 1-2 tablespoons of anko (red bean paste) on the flat side of it.
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Place another pancake on top (flat side down) to create a sandwich. Press gently to seal the edges.
