Dorayaki Recipe
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.
- Prep Time
- 35 minutes
- Servings
- 4 dorayaki
- Category
Sweet
Ingredients
- 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
- 240 g anko
- Neutral oil (sunflower or rapeseed)
Directions
- 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.
- 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.
- 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.
