Dorayaki is a traditional Japanese confection: sweet red-bean paste sandwiched between two grilled pancakes.

Serves
4

Preparation

15min

Cooking

1hr
20min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 2 eggs
  • 50 g (1¾ oz) caster (superfine) sugar
  • 100 g (3½ oz) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • neutral oil, for frying
  • 100 ml (3½ fl oz) cream, whipped to stiff peaks, to serve

Red-bean paste (to serve)

  • 150 g (5 1/2 oz) adzuki (dried red beans)
  • 100 g (3 1.2 oz) caster (superfine) sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe needs to be started 1 day in advance if making the red-bean paste.

  1. To make the red-bean paste, place adzuki in a large bowl or container, cover with water by 2 cm and leave to soak overnight. The next day, drain the beans in a colander and rinse with running water, then transfer to a large saucepan along with 1 litre water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 20 minutes. Drain. In a clean saucepan over low heat, bring 1 litre water to a simmer, then add the sugar. Add the drained beans to the saucepan and simmer for 45-60 minutes, or until the beans come apart easily when squeezed. Remove from the heat, allow to cool and store in an airtight container in the fridge until needed.
  2. Bring a large saucepan of water to a simmer over medium heat. In a heatproof bowl large enough to fit over the saucepan without touching the water’s surface, mix the eggs and sugar. Place the bowl over the simmering water and whisk the egg mixture until thick. Remove from the heat.
  3. Sift the flour and baking powder into the egg mixture and mix until just combined. Stir the bicarbonate of soda into 80 ml (2½ fl oz/⅓ cup) water and fold into the batter, taking care not to over mix, or else the pancakes will end up tough.
  4. Lightly oil a large, non-stick frying pan (or a dorayaki pan if you have one) and place over medium heat. Pour the dorayaki batter into the pan to make pancakes roughly 8 cm (3 in) in diameter and cook, turning once when large holes form on the surface of the pancakes, until both sides are golden brown. Transfer to a plate and allow to cool to room temperature.
  5. Spread a pancake with red-bean paste and top with a spoonful of whipped cream. Sandwich with a second pancake and repeat until the remaining pancakes and filling have been used.

 

Recipe from Tokyo Local by Caryn Liew and Brendan Liew, Smith Street Books, RRP $39.99