A dorayaki is basically a Japanese pancake sandwich! These are one of Japan’s most popular sweet snacks among children and adults alike - and even among cat robots… Here’s how to make Doraemon’s favourite snack!
Dorayaki Ingredients:
2 Eggs (119g)
Sugar 119g (adjust to be the same weight as eggs)
Cake flour 160g (1.35x egg weight)
Honey 1 tbsp
Mirin 1 tsp
Water 20ml
Water 50ml
Tsubu-an (coarse red bean paste) 250g+
➡️ Red bean paste on Amazon UK: https://amzn.to/39U8xQ6
How to make red bean dorayaki:
1. Weigh out two cracked eggs
2. Measure sugar to the same weight as your eggs. In my case this was 119g.
3. Combine eggs and sugar, and whisk until pale in colour and fairly thick. This took me about 5 minutes with a handheld electric whisk.
4. Add honey and mirin, and briefly mix to combine
5. Calculate 1.35x the amount of your eggs to get the flour weight. In my case this was 119 x 1.35 = 160g. So I used 160g cake flour.
6. Sift the cake flour into the egg mixture and combine. I usually use a rubber spatula first to avoid flour explosions! Mix until *just* combined, do not over-mix.
7. Add 20ml water and mix to combine.
8. Cover and rest in the fridge for 30 minutes.
9. After resting, add 50ml water and mix to combine.
10. Lightly oil a pan, then use kitchen paper to wipe the oil off, spreading it around the pan as you do so.
11. Set to a very low heat and pour in 2 tbsp batter.
12. Flip after the bottom has neatly browned. For me this took 1 minute 10 seconds.
13. Remove from pan after other side has cooked. For me this took 50 seconds. You should not need to add oil between each cake.
14. While cooking other cakes, prevent your cooked ones from drying out by keeping them in a clean, damp tea towel.
15. Once all the cakes are cooked, spread red bean paste on one side, creating a mound in the middle. Add the other pancake and pinch the edges together.
16. If eating within 24 hours, keep in Tupperware in the fridge. If you’re waiting any longer, wrap them individually in cling film.
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