Let’s find out how to prepare the famous dorayaki according to the original Japanese recipe.
One of the most famous and appreciated Japanese sweets both in Japan and in the rest of the world, are definitely the Dorayaki. For those who do not know them by name, just think that these are the famous sweets which Doraemon was fond of and which are often also called Japanese pancakes. These are two discs of soft and sweet dough inside which is a soft cream that originally was of atzuki (red beans) but which can be found in different flavors, ranging from custard to chocolate.
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Beautiful to look at and excellent to taste, dorayaki are a tasty and nice snack to do both walking on the street and staying comfortably at home. In Japan you can find both fresh and freshly cooked on the street and on sale in bakeries. Of course there are also packaged products and some of these can also be found in Italy, through the internet or by going to shops selling Asian food. In order to taste the real dorayaki, however, it is much better to rely on your own hands and prepare them at home. The recipe is indeed very simple and super fast.
Dorayaki, the original Japanese recipe
To prepare dorayaki like those seen in Japanese anime or drama or like those who have been in the land of the Rising Sun have certainly tasted, just put a few ingredients together and have a simple pan. The preparation, in fact, does not differ much from that of the pancakes except for the fact that they are lighter and softer and that instead of served on a plate they must be superimposed on each other to enclose a soft heart of cream.
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So let’s find out what we need and prepare together these sweets that everyone will like.
- 130 grams of white flour 00
- 50 grams of sugar
- 2 eggs
- 10 grams of honey
- ¾ teaspoon of baking soda
- 50 grams of water
Note: Those who do not have baking soda at home can use baking powder, following the instructions in the video.
Start by taking a bowl and beating the two eggs. Add the honey without stopping beating the eggs and continue adding the sugar and baking soda.
Continue adding the flour (better if previously sieved by passing it through a colander) and mix until lumps are removed. When the dough is visually smooth, you stop and let it rest for about 20
Grease a non-stick pan and when it is hot, collect a ladle of dough and pour it trying to give it a round shape. Wait for it to swell and when the first bubbles appear, turn the pancake leaving it to cook for about half a minute. Pick up the disc and lay it on a plate and proceed with the others until the available dough finishes. Now that the discs are ready you can proceed with the filling.
Atzuki cream for stuffing dorayaki
If you want to get the classic dorayaki you will have to fill it with the famous cream of atzuki or red beans. To prepare it you need:
- 100 grams of atzuki beans or dried red beans
- 1 liter of water
- 35/40 grams of sugar
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Pour the beans into a saucepan, add half a liter of water and boil them. Once the boil is reached, drain and put them back on the heat by adding the other half liter of water. Let them go on low heat for about an hour. After the time, add the sugar and mix until a smooth and soft cream is obtained.
When the cream is hot you can spread it in the center of one of the discs, overlap the other and thus obtain a original dorayaki.
Greedy variants of the dorayaki
Dorayaki are treats that they can also be eaten with other fillings. Even in Japan, those with atzuki cream are joined by those with matcha cream (Japanese green tea), custard or nutella. You can therefore have fun experimenting with various flavors until you find the one you prefer.
And, if you wish, you could also make mini dorayaki for the little ones, just like what you see in the video.
The chef’s advice. For an original and alternative dorayaki you can add a square of chocolate to the atzuki cream to be inserted in the center of the disc. This will give your dorayaki an extra touch and a different texture. In the case of dorayaki with custard or nutella, instead, it can be added inside the pistachio grains, perfect for giving the pastry a more crunchy consistency.
Dorayaki are even better if they are accompanied with a cup of Japanese green tea.