Tag Archives: 銅鑼焼き

Japanese Cake: Dorayaki-Basic Recipe

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste.

It has been made popular by the famous manga character, Doraemon.

Here is a simple recipe that will please children and adults alike!

Japanese Cake: Dorayaki!

INGREDIENTS: For 6

-Pancakes:
Eggs: 2
Sugar: 100 g
Honey: 1+1/2 tablespoons
Salad oil: 1 tablespoon
Mirin/sweet sake: 1 tablespoon
Sodium bicarbonate: 1/3 teaspoon
Flour: 150 g
Water: 40~60 cc/ml

-Salad oil for cooking

-Sweetmeats/Anko/Bean jam:
300 g: (50 g per dorayaki)Look HERE for basic recipe!

RECIPE:

-Use a hand whisker instead of an electric whisker/blender as overmixing will achieve poor results!
Respect the order of the ingredients!
Beat the eggs and add the sugar. Mix until the mixture whitens.
Add the honey and mix until it has completely nblended in.
Add oil and mix.
Add bicarbonate sodium and mix.
Add mirin and mix.

-Add half of flour and mix well.
Add other half and mix well.

-Add water and mix. The amount of water might vary with the kind of flour.
Experiment!

-Heat a frypan over a medium fire first.
take frypan off fire.
Lower fire.
Once the frypan has cooled down bring over the fire again.
Wipe it with a kitchen paper soaked with salad oil.
Wipe off excess oil if necessary.

-Pour pancake mixture. Bear in mind that the size of the panckes must be the same. The amount, whatever it is must be the same. Choose your ladle/spoon well beforehand!

-Cover with lid.

-When bubbles have appeared across the surface turn the pancake over.

-The very minimum of oil will garantee an even cooking!

-Too much oil and your pancake will have that look!

Sandwich sweetmeats/anko between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

A perfect look!

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Traditional Japanese Cake-Dorayaki: The Basics

DORAYAKI-1

Dorayaki, a traditional Japanese cake which combines many traditions and gastronomies has been a delicacy for such a long time in this country that it has expanded to the point of crossing all seas and oceans.

This posting is only a summary of common knowledge but I hope it will help many to understand the delicacy and make it themselves for the pleasure of all, adults and children alike!

I will eventually post a basic recipe for it!

DORAYAKI-2

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste (anko/餡子).
Incidentally Castella (カステラ, Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century.

It originally only had one layer, and the current shape was invented in 1914 by the Ueno Usagiya.
In Japanese, dora (銅鑼) means “gong”, and because of the simililarity of the shapes, this is probably the origin of the name of the sweet.
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsuquently used the gong to fry the pancakes, thus the name Dorayaki.

In Kansai area, such as Osaka or Nara, this sweet is often called mikasa(三笠). The word originally means triple straw hat, but also an alternative name of Mount Wakakusa, a low hill with gentle slope located in Nara. Many local people picture the shape of this hill while eating a mikasa. In Nara, a larger mikasa of about 30 cm in diameter is famous.

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Probably thanks to the French Macarons vogue, modern dorayaki also come in various colours, with the bean paste, usually made of red bean paste and sometimes of white bean paste, replaced with creams of many colours.

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Here in Shizuoka Prefecture which produces half of all Japanese green tea, they make dorayaki with matcha (抹茶) tea, both in the castella and in cream combined with the anko/bean paste!

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