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…
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.
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.
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- 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
- In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
- Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
- 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.
- 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.
- 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.
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.