Easy Japanese Recipes

Dorayaki (Japanese Red Bean Pancake) どら焼き

Dorayaki (Japanese Red Bean Pancake) Recipe | JustOneCookbook.com

I’m so excited to share this traditional Japanese dessert recipe today.  If you are a regular reader of Just One Cookbook, you probably know that I rarely make dessert.

I know a lot of readers come here to look for Japanese dessert recipes but are probably disappointed at what little dessert recipes I have.  I am aware of that and I hope to increase my desert collections on Just One Cookbook.  In fact, I have one more dessert recipe coming up next week as well.  So I’m working on it…slowly… :-)

Dorayaki | Easy Japanese Recipes at JustOneCookbook.com

Today I’m guest posting at my fellow foodie friend Mai’s blog, A Cup of Mai.  Mai cooks delicious food and takes gorgeous pictures, and she has a good fashion and artistic talent which I am completely lack of.  I love how Mai updated her master bedroom and how she cooks delicious spare ribs and bakes chocolate macarons with ganache filling!  You will see what I mean when you visit her blog – so click Here to check out my guest post and spend some time on her blog with a cup of coffee or tea!

Today’s dessert Dorayaki is best described as a dessert sandwich with red bean filling between two slices of pancake.  If you are familiar with Japanese cartoon from the 70’s, you probably know this dessert from the anime character Doraemon who is crazy about Dorayaki.

Dorayaki II

I grew up eating this dessert in Japan and packaged Dorayaki is usually sold in Asian or Japanese grocery stores in the US.  However, it is really easy to make at home and much more delicious if you make it from scratch.  Hope you give this simple recipe a try.
Dorayaki III

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Dorayaki (Japanese Red Bean Pancake)
Prep time
Cook time
Total time
Serves: 6 pieces
  • 4 large eggs
  • 140 g (2/3 cup) sugar
  • 2 Tbsp. honey
  • 160 g (1⅓ cup*) all-purpose flour
  • 1 tsp. baking powder
  • 2 Tbsp. water
  • 1 tsp.oil
  • 1 can Ogura-An or 18 oz/520 g homemade sweetened red bean paste
  1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
  2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
  3. Stir in 2 Tbsp. of water. Depends on the size of eggs, how accurate your flour measurement, the water amount may vary. For me it's always 2 Tbsp of water.
  4. Heat a large non-stick frying pan over medium-low heat (close to low). Dip a paper towel in oil and coat the bottom of the pan with the oil. Then remove the oil completely (that's the key for evenly golden brown dorayaki surface). With a ladle or a small measuring cup (I use a 4 Tbsp measuring cup), pour 3 Tbsp of the batter from 3" (7 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side (with my stovetop and frying pan, it takes 2 minutes, then 1.5 minutes on the other side). Transfer to a plate and cover up with a damp towel to prevent from drying. You do not need to oil the pan again. Continue making pancakes.
  5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (middle part should be thicker). Wrap dorayaki with plastic wrap until ready to serve.
*1 cup of flour is 120-125 g. However, if you don't fluff the flour before you scoop and scoop up with a measuring cup, you most likely end up with 150-160 g for 1 cup. Therefore, if you don't have a kitchen scale, it's very important to fluff the flour, then scoop with spoon into a measuring up, then level off with a knife. If you do it correctly, 160 g should be 1⅓ cup. I HIGHLY recommend to use a kitchen scale.

If you don't eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Posted in: Desserts, Guest Posts, Quick & Easy, Vegetarian

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  • Giulietta | Alterkitchen October 28, 2011, 12:06 am

    I’m so intrigued about this sweet red beans (I already was intrigued this summer… your red beans ice-cream, uh?).. these pancakes looks delicious!!!

  • Sissi October 28, 2011, 12:27 am

    Hi, Nami! You will laugh, but Doraemon is the guy who looks at me every time I open my copy book to practice katakana!!! (I was lucky to buy about 20 Japanese copy books sold out almost for nothing in a Japanese grocery shop and hope they will make me progress quicker). I cannot believe you talk about him (I thought I was still dreaming when I read his name).
    I have never heard of dorayaki, but they look extraordinary. Perfectly and elegantly shaped, perfectly presented and photographed… I would love to bite into one of those.
    Thank you for introducing Mai’s blog and congratulations for one more guest post.

    • Nami October 30, 2011, 11:21 pm

      I was actually trying to show Doraemon DVD to my kids so I thought they can pick up some Japanese from them – oh it was way too advanced for their Japanese level. Haha. Maybe I wanted to watch them again… ;-) Hope you can watch Doraemon one day eating Dorayaki. :-)

  • Lisa H. October 28, 2011, 1:16 am

    My kids and I love Dorayaki… we used to buy them from Japanese Supermarket in Kuala Lumpur… some with red beans filling, some with peanut butter and some with kaya (egg-coconut spread)
    I have a can of Adzuki beans, and I shall make this soon…. :D
    Nice golden colour … I like :)

  • kat October 28, 2011, 1:50 am

    we are kind of on the same wavelength! I had dorayaki for snack today except mine had buttercream with azuki inside.

  • pigpigscorner October 28, 2011, 2:07 am

    One of my favourite desserts!! So evenly browned, mine always turn out uneven :(

  • Vivienne October 28, 2011, 2:13 am

    You always seem to make some of my fav japanese dishes/treats, which makes visiting you so much fun :D
    im amazed how evenly golden the “pancakes” are!! so you mean dip the paper towel completely with oil, and layer it on the pan to coat it lightly before taking it off? can i just brush the pan with oil?
    making your katsu don again this weekend…this time i got my dashi stock ready :P

    • Nami October 31, 2011, 1:27 am

      Basically you don’t want to see oil on the pan. Then that gives you marks on the surface. So you either pour the oil in the pan and wipe it off (but still pan should be coated with oil), or dip paper towel in oil then coat the pan. So non-stick frying pan is necessary too! I think brushing oil would leave the marks… if not, it should be ok. I’m happy you got Dashi this time! I guarantee it is more flavorful! ;-)

  • Alessandra October 28, 2011, 2:36 am

    I love it!!! Never thought of making it, yours look so perfect!!! And I cannot believe that my husband doesn’t like anko and sweet bean cakes … they are fantastic!!!


  • Alessandra October 28, 2011, 2:37 am

    5 stars!!!!

  • Mr. Three-Cookies October 28, 2011, 3:49 am

    Nice Japanese hamburger:) Sounds awesome, I have never seen this anywhere. I’ve tried sweet red bean filled buns and mooncakes only. I am surprised that McD’s Japan does not have this on the menu since they do have some local dishes. Maybe it will come soon

  • chinmayie @ love food eat October 28, 2011, 4:02 am

    Looks incredible! My daughter loves Doraemon! I am sure she will be exited if I made this at home! I don’t know where I can find red bean paste in India though… Can I use any other filling in this recipe?

    • Nami October 31, 2011, 3:04 pm

      Red bean (paste) is very common Japanese ingredient that if you see Japanese store or Asian store, they should have it. Otherwise you can use other filling – I heard some readers said Nutella (YUM!) or peanut butter as an option. :-)

    • Maryam January 18, 2012, 4:35 am

      You can make it yourself you know.just take azuki beans or lobia as it’s locally known and follow this recipe:http://chinesefood.about.com/od/dessertsfruit/r/redbeanpaste.htm
      it turns out really good

      • Nami January 21, 2012, 1:09 am

        Thank you for the link Maryam! I checked the link to see how Chinese red bean paste is made. It’s a bit different from Japanese one. I hope to share it one day on my blog. Thanks again!

  • Adora's Box October 28, 2011, 4:05 am

    I love that although I didn’t know what they were called. They’re almost my namesake :D. You are so so tidy, Nami. Your food always looks perfect.

  • In Katrina's Kitchen October 28, 2011, 4:07 am

    I just love coming here and being introduced to new foods! As always your photos are stunnihg. I have never seen that kind of fork either. It’s cute!

  • Charles October 28, 2011, 4:42 am

    Haha, I’ve read a few Doraemon books – I never knew this was his favourite food though. It looks so wonderful… the pancakes especially look just perfect… so professionally made! Do you never find that your pancakes end up being “not a perfect circle”? I think my stove is on a slight angle because sometimes the batter runs over to one side :s

    I love the look of this red bean paste too… I’ll be sure to look for it next time I stop by the Japanese supermarket in Paris!

    • Charles November 19, 2011, 12:15 pm

      Ah, I was so happy this evening – we went to eat some tempura udon at a restaurant in Paris, but first stopped by the Japanese supermarket to buy some things (silken tofu, yay!). I wanted to pay by card as I had no cash on me but I noticed you had to spend a minimum of €15 before paying by card, so we grabbed a random packet of something. When we went to the car and opened it for a taste, I realised it was a packet of dorayaki! They were so good, but you know, of course, typical as “packaged” products. Your fresh version looks much nicer – I’ll definitely have to give these a try sometime!

  • Medeja October 28, 2011, 4:56 am

    Thanks for posting this sweet recipe! Though now a question is where to find that red bean paste..and would I like it :)

  • Sylvia@peachesanddonuts October 28, 2011, 4:58 am

    I used to buy this alot when I was back in Singapore but haven’t eaten it since I came over to the UK so maybe I should try making this as it doesn’t look too difficult! The surface of your dorayaki is so smooth!

  • Lilly October 28, 2011, 5:30 am

    You are so talented! Your pancakes are perfectly round!!! And the stuffing…wow.
    Good to see some more dessert recipes on your blog.
    Have a great weekend!

  • Reem | Simply Reem October 28, 2011, 5:31 am

    Lovely Nami!!!!
    I wanna know one thing, can we make red bean paste at home? Or is it like some thing we need to buy ready made?
    Looks perfect for lovely lunch/snack for my kids….

    • Nami October 31, 2011, 2:41 pm

      Reem, you can make the sweet red bean paste on your own. I just use the ready-made because I was trying to make it sound like “easy dessert” recipe (and it is). Homemade is always the best! ;-)

  • Belinda @zomppa October 28, 2011, 5:50 am

    I’m glad you made dessert! These are beautiful – you should sell these! The cake looks so spongy.

  • Vicki Bensinger October 28, 2011, 6:11 am

    Thes look yummy. At first glance I thought they were hamburgers with beautiful buns but it’s a pancake. This will be fun to make. Now to stop by your guest post.

  • PolaM October 28, 2011, 6:12 am

    I have seen (and eaten) those during this summer trip to Asia. They are actually very close in concept to Italian snacks (merendine). Not too sweet, only a couple of bites and easy to carry around. It is surprising how similar Japanese and Italian cooking are in their differences!

  • Melissa October 28, 2011, 6:34 am

    omg when i saw the word dorayaki, the first thing i think of is doraemon!!..then i was wondering if you will mention him and you did :D i LOVE doraemon but never tried dorayaki before..thank you for the recipe!

  • Cindy @ Week Nite Meals October 28, 2011, 6:37 am

    OH Hahahahahah Doraemon rocks! My sister and I used to fight over this monthly children’s magazine because it had Doraemon cartoon in it! As soon as I saw your first photo, memories of that robot cat without ears came flushing back! Thank you Nami!

  • Fern@Tofoodwithlove October 28, 2011, 7:03 am

    Wow…these look so perfect!!! And stunning photos once again! :)

  • Reese@SeasonwithSpice October 28, 2011, 7:28 am

    I remember Doraemon! It’s a popular cartoon and they actually dubbed it in Malay language here in Malaysia. I also remember Dorayaki. I had so much of it in Kyoto. Doroyakiはとてもおいしいです! It looks simple to make. Will check out the recipe now.

  • Thu October 28, 2011, 7:36 am

    Read your guest post over at Mai’s blog so just wanted to come over and check out all your othe recipes. You are so talented! Thanks for sharing these recipes with us.


  • Ann@Anncoo Journal October 28, 2011, 7:45 am

    I love dorayaki since I was a little girl and thank you for sharing this recipe. I’ll book this for the kids’ school holidays :)

  • Melanie @ Melanie Cooks October 28, 2011, 8:13 am

    What perfect pancakes! I never had pancakes come out so even! At a first glance, I thought they were cookies with the jam filling :)

  • Terris-Free Eats Food October 28, 2011, 8:18 am

    What a great story. I loved hearing about the anime character that loves dorayaki! This looks absolutely delicious and I would love to experiment with red bean paste. In my family, we love making pancake sandwiches with all kinds of fillings, but this would be a new one to try.

  • Sawsan@chef in disguise October 28, 2011, 8:22 am

    I have never heard of dorayaki but now I am looking forward to trying them
    Thank you for the tip about the pan to get a nice surface on the pancakes :)

  • Katherine Martinelli October 28, 2011, 8:28 am

    These are gorgeous! I am the same way, I don’t post many dessert recipes – I’d usually rather eat potato chips than chocolate, but I’m weird like that! But these sound right up my alley :-) And the recipe looks great with the photos in the box :-D Going over to check out your guest post now!

  • Mi Vida en un Dulce October 28, 2011, 8:40 am

    Your pancakes look so perfect, I never obtain that silky look in any side.
    I never try Ogura-An, but I’m pretty sure it’s available in an Asian store (we have a lot).

  • Shaz (feedingmykidsbetter) October 28, 2011, 8:40 am

    Such a nice looking pancake! Really nice Nami. You make it look so easy!

  • Allie October 28, 2011, 8:43 am

    This sounds and looks a lot like a “whoopie pie” or a “gob” with a special twist! Love it!

  • JavelinWarrior October 28, 2011, 9:07 am

    This post is so fetish-worthy, I’ve been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know

  • Susie October 28, 2011, 9:15 am

    I can’t believe how excited I am to see you post these. MY grandmother used to love them and when I was old enough I would have to drive her to the Asian market to buy some!!!! She had lived in Japan when she was young and spoke fluent Japanese and this was her favorite treat!!! I will have to make some as I have only ever had the ones from the store. :)

  • Shirley October 28, 2011, 10:18 am

    I’ve never seen a dessert like this, but I like to ogle the treats at Japonaise bakery in Boston. Can’t wait to see what other sweets you make!

  • Spoon and Chopsticks October 28, 2011, 10:59 am

    This is an awesome pancake recipe. I really want to make these myself.

    Thanks for following me on NetworkedBlogs. I’ve followed you back.

    Spoon and Chopsticks

  • Lorraine @ Not Quite Nigella October 28, 2011, 11:32 am

    Nami, it’s funny, it’s like you’re digging into my Japan memories and taking out my favourite foods that I miss from there! :D

  • Eri October 28, 2011, 12:00 pm

    I will definitely give it a try Nami! They look delicious! I’ll try to find Ogura-An today..

  • Biren @ Roti n Rice October 28, 2011, 12:37 pm

    I remember these were very popular in Osaka except that they were a little smaller. Street vendors were selling it during yozakura. Yours have a nice golden color! Wish I can have one now. :)

  • Suzi October 28, 2011, 1:44 pm

    HI Nami, this look really delicious. Is the bean paste made with aduki beans or just the small red beans? Sounds wonderful.

    • Nami November 1, 2011, 11:22 am

      Hi Suzi! Japanese red bean means Azuki beans. :-)

  • Kay Ecker October 28, 2011, 2:45 pm

    I didn’t realize that Dorayaki was so easy to make! You did a great job!! I’m so excited about your trip to LA in Jan!! I hope that we can get together. Let me know the dates you will be here because we are going on a cruise in Jan too…

  • Elyse @The Cultural Dish October 28, 2011, 3:10 pm

    These look so yummy! I just had red bean for the first time a couple of weeks ago at a Japanese restaurant!

  • Lindsey@Lindselicious October 28, 2011, 3:10 pm

    Awww Nami! I love these- they remind me of a particular store in Hawaii called Shirokiya. I used to love to watch them make these when I was little. My grandma would always buy me a warm one when we went shopping when she was picking up tea and her shiitake mushrooms. Great recipe!

  • Jessica October 28, 2011, 3:29 pm

    Ah so many childhood memories!!! All those hours spent watching doraemon and drooling over HIS dessert dorayaki! I love those so much, yours are made perfectly! They seriously look even better than the ones in bakery stores. Can’t wait for next week’s dessert!!

  • Hyosun Ro October 28, 2011, 4:44 pm

    Nami – I buy these all the time, but now I can make them at home. They look really good. Thanks for the great recipe!

  • Evelyne@CheapEthnicEatz October 28, 2011, 5:08 pm

    2 words: I want! They are so beautiful and golden, if I had a ladle 1 foot in the air I would make a mess lol. Kind of reminds me of the Chinese wife cakes with winter melon. Any Japanese version of those?

    • Nami November 1, 2011, 11:58 am

      I actually never heard of Chinese wife cakes before so I Googled it. I think I’ve tried that before from looking at the pictures but we don’t have similar cake in Japan unfortunately! :-)

  • Carolyn Jung October 28, 2011, 5:20 pm

    These look gorgeous! I’ve had these at Japanese confectionery stores, but never made them myself. Thanks for showing how easy it truly is.

  • Stephanie October 28, 2011, 5:53 pm

    How beautiful are theses cakes?! I’ve never heard of them, but I have no doubt that they are just delicious!

  • Liz October 28, 2011, 6:45 pm

    Oh, I love when you make desserts! This is so lovely…and so new to me! Something I’d really love to try…you always have something so wonderful to share, Nami. Hope you have a fabulous weekend! xo

  • Mel October 28, 2011, 7:13 pm

    My oh my, these pancakes sure does looks delicious! Good for breakfast. All your food posted, it presented so perfectly well. Just loves all your food posted; delicious!

  • Erin @ Dinners, Dishes and Desserts October 28, 2011, 7:18 pm

    See you can make desserts! Love that you made an authentic Japanese one! Going to check it out now!

  • Jen at The Three Little Piglets October 28, 2011, 8:46 pm

    That sweetened red bean paste sounds really interesting. I’ll have to see if I can find some; I’d love to try it.

  • Raymund October 28, 2011, 9:51 pm

    My daughter loves doraemon, Ill make one of these for her she will definitely recognize it

  • ChopinandMysaucepan October 28, 2011, 10:59 pm

    This, apart from green tea and red bean ice-cream is one of my fave Japanese desserts. There is a Japanese buffet at the Equatorial Hotel in Malaysia and the dorayaki there is absolutely delicious! Great recipe again!

  • Lyn October 29, 2011, 12:08 am

    This is a dessert to die for! I love anything and everything with red beans! :D
    So, very little oil is the key to nice and even color pancakes! Tks for your little tip (again), Nami! ;)
    Have a great weekend!

  • Maya@Foodiva's Kitchen October 29, 2011, 7:20 am

    I’ve always wanted to make dorayaki so I’ll give your recipe a try. Even when I make regular pancakes though, they never look as perfectly even and round as your dorayaki, Nami! I think the key is the number of eggs you used and also technique. Oh yes, you better start making more Japanese desserts girl, because then I’ll easily be lured to your site several times a week (not that I’m not drawn here already!).

  • Tiffany October 29, 2011, 8:23 am

    Just PERFECT with a cup of tea! This looks great Nami! HUGS and have a great weekend!!!!

  • rebecca October 29, 2011, 9:51 am

    love these had once in NYC :-) so good

  • Yi @ Yi Resevation October 29, 2011, 9:57 am

    wow these Dorayaki look so perfect to be homemade!! Can’t wait to make them once I get some Japanese bean paste. Thanks for sharing!

  • Kiran @ KiranTarun.com October 29, 2011, 11:51 am

    Nami! You brought back memories of a great character I grew up watching!. And I’m not ashamed to admit loved watching DOREAMON!

  • Yudith @ Blissfully Delicious October 29, 2011, 12:01 pm

    Ooh, they look so delicious!! Thanks for sharing :)

  • wizzythestick October 29, 2011, 2:04 pm

    I am just about wanting to faint at how perfect your pancakes look. How in the heck did you get them completely blemish free like that?

    • Nami November 1, 2011, 8:35 pm

      Haha thanks! Key is to use a non-stick frying pan and wipe off extra oil on the frying pan (but has to be oily on surface but no streaks of oil). :-)

  • mustardseed October 29, 2011, 2:27 pm

    I have never seen this dish before! It looks absolutely delicious and tempting. I am so intrigued by it that I am going to try it out!! Beautiful pictures!

  • Dolly October 29, 2011, 5:16 pm

    awww these do look like little macroons hehe..

    yum.. this def. looks more healthier than macrons anyday.. i love red beans~!

  • Ann October 29, 2011, 6:22 pm

    Nami — these look and sound delicious and your pancakes are absolutely PERFECT! Thanks for going out of your comfort zone and making a dessert!

  • Amelia October 30, 2011, 5:38 am

    wow Nami, your pancake sure looks beautiful and delicious. Lovely click too.

  • Sutapa October 30, 2011, 7:04 am

    Wow ….Nami what a delicious dessert and your pancakes are pic perfect! Great job dear!

  • elisabeth@foodandthrift October 30, 2011, 8:55 am

    Nami-these pancakes are so incredible, unusual, and look so yummy! Love the step-by-step tutorial! Your red bean pancakes are so perfectly shaped and I can only imagine how delicious they are:DD

  • Cooking Gallery October 30, 2011, 12:47 pm

    I tried to make dorayaki around two years ago but I filled it with nuttella, it was tasty, so I think it can be a great alternative when we don’t have anko available. And of course I know Doraemon…:)!! I grew up watching the anime and reading the manga, so dorayaki always somehow makes me nostalgic ;)!!

  • Gourmantine October 30, 2011, 1:21 pm

    Wow, I’m sure these would make an amazing indulgent breakfast and definitely bring on more japanese desserts :)

  • Kristi Rimkus October 30, 2011, 2:08 pm

    These look absolutely delicious. The pancakes are so perfectly browned and shaped.

  • Kelly October 30, 2011, 2:15 pm

    Nami, this is just the coolest recipe. I had no idea that the Japanese made pancakes – but it’s the red bean filling that just delights me!! Love this post.

  • Doris October 30, 2011, 2:44 pm

    Thank you for the dessert recipe!

    What can you do with red miso? Can you use it in place of white miso?

    • Nami November 1, 2011, 10:20 pm

      Hi Doris! Yes, red miso can replace with white miso, or Awase miso (mixture of red & white). Some parts of Japan use red miso more, and I grew up with mixed miso so my recipes use mixed miso most of the time unless I stated otherwise. :-)

  • Roxana GreenGirl October 30, 2011, 5:11 pm

    i knew i had to find some time to check your dessert since I last got your email. I really have to get my hands on some red bean paste! I’m more and more curious!
    p.s. love the tiny fork :)

  • Kocinera October 30, 2011, 8:56 pm

    What a cool dessert! I’m a bit of a bean-o-holic, so these look amazing. The sweetened red bean paste sounds so interesting (and yummy!).

  • Sook October 30, 2011, 9:34 pm

    I’ve got to try this! I am not a huge fan of red bean paste, but in some I do like. Like in potbingsu (korean ice chips and red beans)… The pancakes look so delicious!

  • sheri October 30, 2011, 10:00 pm

    Wow, your dorayaki looks absolutely perfect!! How do you get them so even? We love these pancakes so so much :)

    • Nami November 1, 2011, 11:03 pm

      Sheri, pour the batter from high (like 1 foot?) to make a nice round shape. The pancake surface will expand from center evenly and it’ll be nice round shape. ;-)

  • Von October 30, 2011, 11:04 pm

    I always wondered what it was when I was watching Doraemon as a kid…..
    I’ve always wanted to try dorayaki but the packaged ones are so expensive here :S I’ll definitely have to give this a try one day ;)

  • Prerna@IndianSimmer October 30, 2011, 11:31 pm

    I am so intrigued with this recipe! Never had it before but now I think will definitely give it a try sometime.

  • Sonia aka Nasi Lemak Lover November 1, 2011, 12:42 am

    Ya, this is a famous traditional Japanese cake, Jusco supermarket here also selling. Thanks for sharing, must try this one day.

  • Helene Dsouza November 1, 2011, 6:16 am

    I have decided right now that before I die I have to go to Japan! Except I get to find a an other place in the world with authentic tasty japanese food. #bucketlist

  • Shu Han November 1, 2011, 1:41 pm

    I like red bean paste in just about anything (: actually, plain i.e. red bean soup is delicious enough for me!

  • Jerry Ko | Simply Good Eating November 1, 2011, 6:10 pm

    Hi Nami! I really can appreciate a recipe such as this one especially when I’m a big fan of red bean myself. Thank you for sharing this :)

  • Nic@diningwithastud November 1, 2011, 6:46 pm

    You know I have never eaten anything with red bean? Oh the shame!! I must try these :) love pancakes so they’d be a good intro to red bean

  • skip to malou November 3, 2011, 7:30 am

    I have tried using red bean paste as a filling to a donut hole like dessert made of sticky rice flour. This will be an easier way to use it as it doesn’t need a lot of forming a ball (which i am not good at haha!) I would love to have this with my coffee right now.

  • easyfoodsmith November 4, 2011, 8:03 am

    Awesome looking pancakes! They look so neat and so tempting…

  • Annapet November 5, 2011, 7:34 pm

    Nami, my next macarons will be inspired by this post! Thank you!

  • Jen November 7, 2011, 10:15 am

    Where can you get ogura-an in the Bay Area? I’ve been looking for it!

    • Nami November 7, 2011, 10:31 am

      Any Japanese supermarkets or Chinese markets (in Japanese section) should have it.

      {Japanese markets in the Bay Area}
      Nijiya: San Francisco Japan Town, San Mateo, Mountain View, San Jose
      Mitsuwa: San Jose
      Suluki: San Mateo
      Marukai: Cupertino

  • Cyn November 9, 2011, 4:49 pm

    I never think of eating dorayaki or even make one. But after i saw ur dorayaki, i feel like eating it ! Great picture ! Your dorayaki looks so fluffy =)

    • Nami November 9, 2011, 5:17 pm

      Hi Cyn! Haha I’m glad to know my pictures of dorayaki is pretty convincing. :-) Thank you!

  • Beth Michelle November 15, 2011, 4:01 am

    I love coming here and seeing desserts! Especially desserts using red bean! I am a huge fan of red bean. I ate it on everything sweet in China last summer! These look great.

  • Pat November 22, 2011, 12:19 pm

    Hi Nami,

    I have a can of whole red bean in syrup and can’t wait to try the recipe. Can I just drain the syrup and mash these up to make the paste for the dorayaki?

    Your dorayaki looks perfect!

    • Nami November 22, 2011, 1:53 pm

      Hi Pat! I’ve never used whole red bean in syrup before, but I would pour the red bean (no syrup) into a saucepan, and pour the syrup just enough to cover and start cooking on low heat. When it’s warm, start smashing. Add syrup if necessary to get the right consistency (can’t be liquid form as we make sandwich with it). Let me know how it goes. I hope you will enjoy this recipe!

  • Lizzy January 5, 2012, 9:13 am

    I loveeeeeeeeeee sweet bean cakes!!
    It’s hard to find around here, so when I go to NYC Im always stocking up.
    I’ll try making it next time on my own though! (Though, it kinda sucks but around here the red bean paste is getting more and more expensive….)
    But thanks for the recipe!

    • Nami January 7, 2012, 10:18 pm

      Hi Lizzy! Heehee me too, I love anything red bean! :-) I’m curious if you can find red bean (azuki) and is it cheaper than a can? I always wanted to do anko (red bean paste) recipe, but I’ve been so busy that I didn’t have a chance making it from scratch (takes like 2 hours)… You can freeze the red bean paste if you have leftover. :-)

      • Lizzy January 17, 2012, 1:16 pm

        Nami, I wanted to make sure I looked at all my resources before answering.
        And from what I can tell, no (at least in Buffalo). =(
        We’ve only been able to find it in a can (and then it wasnt that delicious brand you used, we can only ever find that brand around New Years), but needless to say…
        it was delicioussss!! I followed your tip with the laddle and they came out soooooooo perfect!! My boyfriend is Japanese and was really,Really, REALLY impressed!!! If you ever make it from scratch do share! I’ll buy online if I have too! Thanks Nami!!!!

        • Nami January 17, 2012, 2:24 pm

          I’m sorry red bean paste in can is not as popular there because I can get it anytime here in SF… I’m so happy to hear you impressed your Japanese BF! Well I’m happy to hear he approved my recipe. ;-) Yes I will definitely share once I get to photograph the steps…. step by step photos sometimes made me discourage to write up a post sometimes (just a long and tedious project). I’ll remember to take pictures!

  • kumi January 31, 2012, 5:38 am

    DORAYAKI!!! yeah~ Agree with you, it’s kinda macaroon in France. LOL~ but Japan, they have this doraemon’s snack. I found out it’s easy to make, then I’ll try it at my kitchen. Maybe I’ll add chocolate or ganache as its filling. Thanks :D

  • Sam Bear February 21, 2012, 5:16 am

    This looks delicious! Is there a way to seal the edges so the filling won’t spill out though? I’m actually thinking of adding ice-cream to it as well if it is possible to seal the edge >.<!

    • Nami February 21, 2012, 10:28 pm

      Hi Sam! Thank you. :-) Hmm… since each of pancake is pretty thick, they won’t close it tightly, unfortunately. You can wrap it with plastic wrap to keep it close, but with ice cream… hmmm… little tough I think. It’s a great idea though. One way you can do is you make sandwich while you eat it. That might be possible… :-)

  • Candice March 1, 2012, 1:41 pm

    Hi Nami! I love dorayaki! This also seems similar to taiyaki, correct? I usually go to Sweet Breams in San Mateo when I crave these. I never knew it was so easy to make. This will definitely be another “to make” on my list. =) Thanks for sharing.

  • silei March 25, 2012, 12:23 am

    I made the dorayaki yesterday! It’s very important not to overmix because my first batch was flat and hard. But my second batch was ok because i actually left lumps of dough before i stopped mixing. The lumps prevented the batter from spreading in a perfect circle though.

    However, i find the dorayaki much too sweet as compared to the ones I have eaten before. If I were to just reduce the sugar, would it change the texture of the dorayaki? I also made custard cream to go along with the dorayaki, tasted great!

    • Nami March 27, 2012, 12:52 am

      Hi silei! Thank you for trying the recipe and your feedback. Great suggestion about not over-mixing the batter.

      You can reduce the amount of sugar and/or honey (but do not omit honey completely). Hmm custard cream sounds so good! :-)

  • Eva @ Eva Bakes March 28, 2012, 9:58 am

    Thank you for this fantastic recipe! I linked back to your post here:

    • Nami March 28, 2012, 9:35 pm

      Thank you Eva for linking back to me! :-)

  • Wan April 7, 2012, 11:02 pm

    Thanks to you Nami. It is a great recipe, my mom made this for her grand kids last week, and I get to tried on one the of the peanut butter dorayaki she made. I am so surprise with the taste and texture, it is fluffy and fresh. Thanks to you again. We will make this dorayaki out of your recipe again and again.

    • Nami April 9, 2012, 8:23 am

      Hi Wan! So happy to hear you and your family enjoyed this recipe! ^_^ Thank you so much for your feedback. You made my day!

  • Kim Lee April 17, 2012, 9:27 pm

    NICE, I will try to make the ‘real’ Dorayaki one day. Currently I use ‘Pancake’ premix, ready made bean paste + whipping cream and then sandwich them together. I like whipping cream as it add the vanilla and milky flavour to the red bean (also reduce it sweetness). Extra dorayaki will go to the freezer and I can eat anytime I want! I enjoy your blog a lot ;-D

  • Nataly June 10, 2012, 4:21 pm

    Hi there!

    I made these yummy little Dorayaki for breakfast! They were really delicious, and filling.
    Thanks for sharing your recipe


    • Nami June 12, 2012, 11:17 pm

      Thank you Nataly! I’m happy to hear you liked it! :-)

  • Seungjin June 13, 2012, 4:36 pm

    So good!!!!

  • Lynna H. July 20, 2012, 1:13 am

    This is SO COOL!!! I had some when I visited Japan several years ago and LOVED IT! Especially since I love red bean!

  • Meg September 3, 2012, 1:44 am

    hi Nami…
    thankyou for this great recipe…im so excited when i found ur blog…
    i just made this dorayaki yesterday…n the color, d texture turns out wonderful…it’s beautiful..
    but sadly …the taste not as good as it looks :p i mean…why my dorayaki turn out so dry when we eat? n it’s not moist as i ever ate before. Or basically dorayaki is not moist at all?
    i did follow all ur instructions…but i just dont know wat did i miss :)
    hope tat u can help :)
    anw…love ur blogs…will definitely try others :D
    thx before ^_^

    • Nami September 3, 2012, 2:00 am

      Hi Meg! Thank you for trying this recipe! No, it shouldn’t be dried and it’s nice and moist. It’s really hard for me to say what went wrong as your ingredients are not exactly same as mine and cooking equipment are different (see my FAQs). But I could suggest that you can use more honey a bit? How was the batter’s consistency? Hope you can improve by adjusting the ingredients a bit to your liking.

      Thank you so much for your compliments and I’m happy to hear you enjoy my blog. :)

      • Meg September 3, 2012, 2:57 am

        ah i see…
        d batter was thick…as u said..thicker than pancake’s batter a bit..
        i only put 1 tbsp of water…does it matter? coz i was afraid the batter was too watery.
        hmm.. i thought the honey will make it thicker? i used a good quality of honey n d smell is so strong n so thick…n the honey smells on the batter are so strong T_T not really like it tho…maybe i will try another honey later :D
        or can we put a bit vege oil just like pancake?
        ah..n i used nutella as the filling…coz i dun ave redbean paste :p n it just tasted so so…i guess i need to try more….really curious bout d real taste of dorayaki :D
        thx a lot for d reply :)
        regards from Indonesia :)

        • Nami September 3, 2012, 11:45 am

          You are welcome! Good luck with your dorayaki making. Hope you can get the perfect texture as you like. Nutella one sounds yummy. I’m going to try that next time!

  • Ridwan September 13, 2012, 4:42 am

    Looks delicious,it looks likes french macaroons in javanese version :) i bet taste perfect with my coffee right now :)

  • Lina October 10, 2012, 2:07 am

    Just made this dorayaki! i It was a hit in our household. Thanks so much for the recipe!

    • Nami October 11, 2012, 4:59 pm

      Thank you Lina! Your dorayaki looks perfect!

  • Bam's Kitchen October 18, 2012, 4:20 pm

    Arigato Gozarimasu Nami-sam for your lovely post. I am sure you have had many requests for this delicious treat. It was one of my favorites while living in Japan. I love going to B1 of Sogo department store and having them make me one hot off the griddle. I can’t wait to give your recipe a try as I have been craving one of these for several years now. Ja Mata, BAM

  • Marjorie October 18, 2012, 10:22 pm

    Ooh this is Doraemon’s favorite food! I want to learn how to cook this, thanks for sharing this recipe!

  • g January 8, 2013, 11:14 pm

    Can this batter be use for hodo kwaja?

    • Nami January 8, 2013, 11:33 pm

      Hi g! I’m sorry I’m not sure what Hodo Kwaja means…

  • ghostmachine January 17, 2013, 1:39 pm

    Hi there Nami. Thank you for the recipes you have shared on your site. You have a visually pleasing format. Is there a more precise measurement for the amount of batter I should use per ‘pancake’? (e.g. 1+½ Tablespoons, ¼ of a cup, etc.)

    • Nami January 18, 2013, 10:02 am

      Hi Ghostmachine! Thank you for your kind compliments about my site. :)

      It’ll be a bit harder for me to make this recipe into “per pancake”, unless we use gram…but then it’s very hard to divide up the eggs and honey, etc. When I use grams I’m asked by most readers to transfer to Tbsp. and cups so it’s easier. Haha. I’ve been making Dorayaki with this recipe for many times and this works the best, so I’m a bit reluctant to change. If you need to make the recipe to “per pancake”, you must measure the recipe in grams and divide by 8… kind of hard to do. What do you think?

  • Robert February 5, 2013, 3:18 am

    Love everything on your website ! Living in Hawaii, we have a lot of Japanese foods – you have so many recipes here that Ive been wanting to learn, so wonderful ! I have been a restaurant cook in Hawaiian, Japanese, Korean and others for about 20 years now , nothing real fancy, just family -style places .. but I can tell you, it is very hard to get traditional,ethnic recipes from elders and business owners :D

    I especially like the way you make many of your sauces. Here teriyaki gets to be mostly a shoyu/sugar/ginger/garlic basic recipe, I like how you use sake, mirin and shoyu as the base for your suaces, to me hats a more authentic taste then what we mostly use. The Dorayaki look wonderful, love adzuki .. a favorite treat in younger days was to get shave ice (http://en.wikipedia.org/wiki/Shave_ice) . The vendor we went to would put a big scoop of vanilla ice cream topped by a big scoop of sweet red beans, then build a huge shave ice cone on top of that. O my, so gooood !

    Thank you for such a wonderful site and for sharing so much, Ill be trying many recipes over the next month or so, and adapting some of my old favorites with a few touches from your great recipes !

    • Nami February 5, 2013, 11:48 pm

      Hi Robert! I’m really happy to hear you enjoy my blog, and thank you for writing! I grew up in Japan so I know how authentic Japanese food is like, but at the same time I know fusion or American style Japanese food as well. Some food can be really different. :) I love shave ice and ate a lot in hot humid summer in Japan. My favorite is matcha/azuki/condense milk… so good! I hope you find some dishes you like on my site. Thanks again for your kind comment! :)

  • Alana April 3, 2013, 2:23 pm

    I’m making these for a school project. But can I use Nutella?

    • Nami April 6, 2013, 2:50 pm

      Hi Alana! Yes, you can use Nutella! :)

  • Andy April 8, 2013, 6:22 pm

    Hi, Just have a quick, probably stupid lol, question about the recipe. It calls for “Sugar” I’m assuming you are referring to confectioners sugar since it’s a confection right? Really want to try my hand at these for my friends. Also same question but referring to the home-made sweet red bean paste as i’ll be making that from scratch as well.

    • Nami April 8, 2013, 9:57 pm

      Hi Andy! I use regular white sugar, or we call it granulated sugar. Confectioners sugar is more refine than granulated sugar. Same for red bean paste, use granulated sugar. :)

      Hope you enjoy Dorayaki!

  • Connie Fong May 2, 2013, 3:59 pm

    Thank you for sharing the Japanese cooking recipes.My husband loves Japanese foods,with your easy step by step cooking instructions,I think I could make a Japanese dinner for him at home.

    • Nami May 8, 2013, 9:18 am

      Hi Connie! Thank you for reading my blog and I hope you and your husband enjoy eating Japanese food at home! :)

  • riya May 8, 2013, 12:35 am

    this website is really cool!!!!!!! i learnt the dorayaki in one day. i love it!!!!!!!!!!
    thank you for helping me.

    • Nami May 8, 2013, 2:35 pm

      Thank you Riya! Hope you enjoy it. :)

  • Chanel May 14, 2013, 1:46 pm

    Could you please add taiyaki and takoyaki to your list of goodis possibly please? :D

    • Nami May 16, 2013, 9:26 am

      HI Chanel! One day I have to make Taiyaki mold pan… :D I love Taiyaki too! I’m working on Takoyaki recipe… work in progress (but it might take a while till I write a recipe and photograph etc…). Thanks for writing!

  • Lindsay June 25, 2013, 6:49 pm

    haha, I watched Doraemon when I was a child, and always been curious about this pancake. I though it was crispy when I watch TV, then one day I saw a curb side food court selling it for a crazy price, I happily bought it without doubt. after the first bite, I was so disappointed. It was way much different than I thought.

    • Nami June 26, 2013, 3:49 pm

      Hi Lindsay! Ohh it must have been a very disappointment when you found out it’s something different from what you imagined!

  • Klaudia July 11, 2013, 8:12 pm

    The Dorayaki turned out delicious! Although I did burn the first one, the rest turned out fine (I lowered the heat to low and flipped it sooner). Thank you for the recipe~

    • Nami July 13, 2013, 8:05 am

      Thank YOU for trying this recipe Klaudia! I’m happy to hear it turned out great! Thank you so much for your kind feedback. :)

  • tanishque bhatnagar August 12, 2013, 4:58 am

    dorayaki is my life

  • yana August 14, 2013, 7:55 pm

    hi, i’m looking for a new recipe to try and i found your dorayaki. it remind me of doremon :) . thank you for sharing this wonderful recipe..it so fluffy and taste so good. i end up eating the pancake without the redbean .thank you.

    • Nami August 16, 2013, 5:05 pm

      Hi Yana! I’m glad to hear you enjoy this dorayaki recipe! I should make these soon… I miss eating it! p.s. I watched so many doramen shows while I was in Japan as my kids rented all the doraemon movies to watch. I still think it’s fun to watch. :D

  • Anita A. August 25, 2013, 4:15 pm

    I have never had Dorayaki before, i went on youtube and saw some videos and i thought i would make one. They all have different recipes for Dorayaki batters so I had to do more search on Google and I came across your website and found your Dorayaki recipe. I picked your recipe with no hesitation. I made the red bean paste from scratch because I’m not a big fan of canned products and I thought it would probably taste even better. My Dorayaki came out so perfectly (First attempt), and on top of that, it tasted so so good. I sliced some strawberry to eat with and as well as green tea!! It was just awesome and I had to comment! I just made these yesterday, wished I could post pictures on here! It’s really easy, just time consuming (If you are making red bean paste).. I cant wait to try your other recipes!! ^__^

    • Nami August 25, 2013, 8:36 pm

      Hi Anita! Thank you so much for trying my recipe after seeing many dorayaki recipes. I feel flattered! I’m so happy to hear you enjoyed dorayaki. It’s a bit more time consuming than store bought ones, but the homemade is always so delicious! Thank you very much for your feedback! :)

    • Nami August 25, 2013, 8:38 pm

      By the way, I share readers’ pictures of food they made from my blog on facebook fan page. If you have facebook account, you can share it on the page yourself, or you can send me the picture so I can share it on the fan page. :)


  • Berryblur September 17, 2013, 7:42 am

    Hi Nami, thanks gain for a great recipe. However, I need your advice : the first three pieces of the pancake had the beautiful even brown colour like shown in your pic, but the rest of it turn out to have mottled surfaces.

    Does this mean i turned it too soon? I kept applying the coat of oil after every pamcake is done, and i never adjusted the stove. Can you advice on this? The taste is great, just that it looks terrible, hahaha.

    • Nami September 19, 2013, 9:29 am

      Hi Berryblur! From what you told me, I can advise a few things.

      1) Whisk the batter before pouring to the frying pan to keep the good consistency.
      2) Make sure oil is wiped off and not visible on non-stick frying pan.
      3) The pan is probably hotter than first three batches. You can wait to cool down a bit, or wash the pan cleanly and start over again.

      Hope this helps. :)

      • Berryblur September 19, 2013, 10:44 pm

        Aaah, I see. The hot pan could be the problem in my case. I will try it out again. Thanks for the advice, Nami!

  • Baking Scientist October 7, 2013, 3:04 am

    Thanks Nami for sharing this recipe :) How long can I keep the leftovers, and do I keep in the fridge? Yes, we all remember that it’s Doraemon’s favorite afternoon snack! :)

    • Nami October 7, 2013, 10:46 am

      Thanks for the question – I updated the recipe with that info. :) You don’t have to keep in the fridge as long as they are in a cool place. If you don’t eat on the same or next day, I highly recommend you to freeze the dorayaki (wrapped well and put in ziploc bag).

      • Baking Scientist October 9, 2013, 9:04 pm

        Thanks Nami for the tip :)
        Gonna try this out soon :)

      • ERNY HENDRAWATI February 22, 2015, 12:13 am

        Hi Nami,
        I want to ask you if we keep the in the freezer, how can we eat for later ? Just thaw it until room temperature or you reheat it in pan or microwave it ?
        Thanks !

        • Nami February 22, 2015, 5:28 pm

          Hi Erny! Just defrost naturally at the room temperature. :)

  • Emilio December 18, 2013, 12:57 pm

    Great recipe!

    No really, I loved, I did it today for the first time and it turned out better than I thought

    • Nami December 19, 2013, 5:23 pm

      Hi Emilio! Thank you so much for trying this recipe!! I’m glad to hear you enjoyed this recipe. :)

  • Anna Maria April 9, 2014, 4:15 pm

    Very sad that this recipe didn’t seem to work for me :/ I’ve done dorayaki before (a few years ago after first returning from Japan), and I managed to do them perfectly. Now I didn’t have a recipe so I decided to google it and found your website! When I pour the dough on the pan it doesn’t seem to bake… I have no idea why it’s happening! My guess is that I had to use baking soda instead of baking powder, but I’m not entirely sure.

    But I love your blog though! Can’t wait to try a few other recipes here! :)

    • Nami April 10, 2014, 9:14 am

      Hi Anna! I’m sorry this recipe didn’t work for you. :( Was the batter too thick? I don’t think using baking powder or baking soda is a big issue. But if the consistency for batter is not right, then you get the different result. Make sure to use the right size eggs and measure other ingredients correctly. :) Hope you enjoy other recipes. Thank you for writing!

      • Anna Maria April 10, 2014, 4:01 pm

        I have to say, I saved the dough in the fridge because I thought it would be a waste to throw it away and I tried adding a little more water to it and it worked! ;) Didn’t realize it would make such a difference, I thought I put 2 tbsp of it in the batter. At least I manage to make the pancakes this time and they were delicious! Served it as a dessert after a katsudon dinner :)

        • Nami April 10, 2014, 4:53 pm

          Hi Anna! Glad you saved it! :) Even small amount of water the batter changes very quickly (so in the future, when you want to make the batter more smooth, put liquid very small amount at a time). What a nice dessert after katsudon. <3

  • Shiva April 24, 2014, 3:56 am

    Hi, these quantities are for 8 dorayaki or for 8 pieces that will become 4 dorayaki?

    • Nami April 24, 2014, 10:58 pm

      Hi Shiva! It means 8 dorayaki. Hope you enjoy! :)

      • Shiva April 24, 2014, 11:32 pm

        Thanks for the reply, I made them and are amazing! :D

        • Nami April 24, 2014, 11:52 pm

          So sorry for my late response! I’m glad you tried this recipe already and came out so well! Your dorayaki look amazing!!! Thanks so much – I just shared your link on my facebook page. :)

          • Aiko May 7, 2014, 6:35 pm

            i used to always go to Seico-Mart in Japan whcih was down the street from my grandparents house to get dorayaki…its been 5 yrs since i visited them in Japan


            • Nami May 8, 2014, 10:05 am

              Hi Aiko! Thanks for trying this recipe! Hope your classmates will enjoy this. :)

  • Pammoe May 15, 2014, 2:44 pm

    Thank you for the recipe. It looks very easy to make but I don’t know if I can make the taste right ;0
    but I will try!
    Love all images, they are beautiful!


    • Nami May 17, 2014, 11:14 pm

      Thank you Pammoe! Hope you like the recipe! :)

  • Yanling June 1, 2014, 8:21 pm

    Omg!!!! I tried this just now and it turned out perfect!!!! Just remember to flip it when bubbles appear!! Like when a few bubbles appeared, you have to flip it!! Okay it was really light and fluffy!! I used peanut butter as a filling and i am going to try later :))! Thanks

    • Nami June 2, 2014, 12:05 am

      Hi Yanling! I’m so glad you enjoyed this recipe. Thank you for your feedback! :)

  • fathima June 17, 2014, 1:51 am

    hi…….. i just read the recipe. hope i will try it today evening………. and hopes it comes out good. will try my best. having my fingers crossed, still having belief for good outcomes………… anyway thanks for the recipe!!!!!

    • Nami June 17, 2014, 1:56 am

      Good luck, Fathima! I hope my instruction is clear. Please let me know if you have any question. :)

  • Julie June 23, 2014, 8:58 am

    I have been searching the internet for the perfect dorayaki, to which all of them have not surpassed my expectations, but yours, they are perfect, every time, light, fluffy, and i can cut them in half and make little pancake sandwiches! thank you so much!

    • Nami June 27, 2014, 8:18 am

      Hi Julie! I’m so glad to hear you enjoy my dorayaki recipe! Thank you so much for writing your feedback! xo :)

  • olivia July 30, 2014, 12:13 am

    What is the secret to get even round shapes ?

    • Nami July 30, 2014, 2:42 pm

      Hi Olivia! Secret for the round shape is to pour the batter from high, about 6″ (15 cm) above the pan to create 3″ (8 cm) diameter pancakes. :)

  • Maria August 5, 2014, 6:38 pm

    This looked easy, so I tried it and my first attempt wasn’t bad! I was so inspired by some of Nami’s other recipes using match powder that I replaced 2 tbsps of the flour with matcha powder to make green tea dorayaki. It worked well I think :-) The colour on them isn’t as pretty as yours, Nami, as I had to experiment a little with how long to leave them on before flipping and how high to have the temperature on my finicky stovetop, but by the end I figured it out and will definitely try this again.

    A pic of my green tea Dorayaki, inspired by Nami.

    • Nami August 7, 2014, 12:21 am

      Hi Maria! I’m so glad you tried Matcha version! I’m hoping to give it a try very soon too! The colors can depend on matcha itself. Thank you so much for trying this recipe! :)

  • Amuro December 12, 2014, 10:29 pm

    thx for the great recipe , few question though , 1st can i make the dough at night and cook them in the morning ?
    2nd is about the red bean paste , i’ve been making them from scratch few times but it seems i can’t get all of them to smooth , there is always some ( if not many ) is still hard , i try cook them more than 2 hours or soak them longer but no big difference , i even try to stir them every 5 mnts once to make sure they cook evenly.

    any suggestion ? is it maybe the bean ? i use only local red bean because there is no azuki bean in my area

    thx before :D

    • Nami December 12, 2014, 11:40 pm

      Hi Amuro! Yes, you can make the batter the previous day and keep in the refrigerator. If you didn’t use azuki beans it’s hard for me to know what went wrong. I never used red bean other than azuki beans for cooking so I don’t know how the texture or taste is… Sorry I wish I could help more. :(

      • Amuro December 13, 2014, 12:53 am

        I see , oh well i’ll figure it out somehow , the red bean i used is bigger than azuki according to the research i conduct , apparently there’s 3 types of red bean out there >.<

        thx again :)

  • Amuro February 9, 2015, 7:19 am

    Hai thx again for the great recipe , i got few question though , i made dorayaki alot by now but 1 problem is when there is left over and i must put them in the fridge they get hard , even when i warmed them it still hard , do you have any suggestion why and how to fix it ? little tweak in the recipe or someway to warm it maybe ?

    thx in advance

    • Nami February 10, 2015, 3:47 pm

      Hi Amuro! If you don’t eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap and put in a Ziploc bag to store in the freezer for up to a month. When you put in the fridge, I think it gets dry out unless you put in airtight container. I usually eat within 2 days (I keep in cold place of the house and don’t put it in the fridge) or freeze them. I never had any issues with hard dorayaki before and I make dorayaki often too. :)

      • Amuro February 12, 2015, 2:41 am

        i see so the key is wrap em and not put them in fridge , i always put them in fridge lol


        • Nami February 17, 2015, 4:50 pm

          Hi Amuro! Well, it depends on the climate you live in. If you live in high humid climate, it’s safe to keep the food in the fridge in general, including dorayaki. :) It shouldn’t be dry as long as you wrap each dorayaki with plastic wrap (tightly). :)

  • Matt February 18, 2015, 5:20 am

    I am Japanese and i learned this from my grandma. You dobt use AP flour. You use japanese cake flour.

    • Nami February 18, 2015, 12:27 pm

      Hi Matt! In Japan we use cake flour (hakurikiko) for a lot of sweets. I make dorayaki with both all-purpose flour and cake flour, and both are great in my opinion. :)

  • Laksmi April 25, 2015, 9:22 pm

    Hai Nami! How wonderful to see original dorayaki recipe here. I grew up with Doraemon series on tv, and they are STILL paying the series now (more than 15 years later). And oh how i was so curious about how dorayaki tastes like. Here where i live (Jakarta, Indonesia) i rarely see dorayaki vendors. And now i can make ‘em on my own! I love your recipe, however, i found that it’s a bit too sweet for my taste. I think i’ll make some adjustment on the sugar and honey next time. But it was fun making it eventhough my anko was a bit burnt haha.. Thanks Nami for the recipe!

    • Nami April 25, 2015, 11:06 pm

      Hi Laksmi! Thank you so much for trying this recipe! Please feel free to adjust the sweetness. Depends on honey the sweetness could be different too, and it’s best enjoyed with green tea. :) My kids are enjoying watching Doraemon now. :) Thank you again for your feedback!