Dorayaki Recipe

Name: Recette Dorayaki
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 œufs; 100 g de sucre; 100 g de farine T45; 1,5 g de bicarbonate de soude; 6 ml de mirin; 24 ml d’eau; 240 g d’anko; Huile neutre (tournesol ou colza)

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Portion

4 dorayaki

Preparation time

35 minutes

Very popular in Japan, dorayaki is a traditional Japanese cupcake that belongs to the working classes.

The classic recipe consists of two small pancakes filled with azuki bean paste (a type of kidney bean) called "anko". This recipe is quick and easy, and requires little preparation.

In Japan, dorayaki is eaten by hand or accompanied by green tea.

You can also vary the topping recipes by adding whipped cream and fruit.

Ingredients

For the dorayaki dough :

2 eggs
100 g sugar
100 g flour 45 100 g flour T45 45 45 g flour
1.5 g baking soda
6 ml mirin
24 ml water

For the garnish :

240 g anko
Neutral oil (sunflower or rapeseed)

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Instructions

Preparing the dough

In a bowl, whisk the eggs with the sugar.
(100 g) for 2 or 3 minutes until the mixture whitens.
Dilute the baking soda (1.5 g) in a few drops of water, then add to the previous mixture. Add the sifted flour and mix well.
Cover with cling film and leave to stand for 30 minutes.
Add water (24 ml) and mirin (6 ml). Mix with a whisk.

Pancake baking

To cook, heat a frying pan over medium heat. Pour in a little oil. When the oil is hot, pour a small ladleful of batter into the pan and cook for a few minutes. When you see small bubbles forming on the surface, turn the dorayaki over in one go to avoid breaking it.
Remove the pancake and place on a wire rack to cool slightly without retaining moisture. Repeat with remaining dough.

Assembling dorayaki

Spread 30 g of anko on half the dorayaki and close to form a sandwich. Press the edges lightly to ensure that the two pancakes stick together and that the filling is evenly distributed.

Your dorayakis are ready!

Recipe notes

If you're using a non-stick pan, you won't need to use much oil. A conventional frying pan, on the other hand, will require much more. Dorayaki is best eaten the next day, within 3 days.

You can replace white sugar with muscovado or cane sugar, which will add caramelized notes to the taste. You can also add a little honey to the pancake batter!

WHAT IS ANKO?

Anko is a paste made from azuki beans (a type of kidney bean), originally from China. It is also used in Japanese and Korean cuisine.

Once boiled and ground, azuki forms a thick paste. This paste is then sweetened with sugar or honey.

So you can make your own anko if you like! You can grind the azuki more or less finely to give the anko different consistencies.

Dessert plate Natural Ø 145mm ⋅ Hasami Porcelain

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