206 kcal Protein 5.9 g Fat 2.1 g (per dorayaki)
- 120 g cake flour*
- 1 t baking soda
- 1 t water
- 2 large eggs
- 80 g (6 T + 1 t) granulated sugar
- 1/2 T Kikkoman Soy Sauce
- 1 T Kikkoman Manjo Mirin
- 400 g (14 oz.) tsubu-an, sweet chunky azuki bean paste**
- Sift flour and set aside. Mix baking soda and water, set aside.
- Beat eggs in a bowl and add the sugar. Whisk with an egg beater until the mixture is light and frothy. Add the baking soda and water mixture, the soy sauce and the mirin.
- Next, add the flour and whisk in until all lumps are gone and the mixture is smooth. The batter should pour from a spoon in a smooth ribbon. If necessary add a little water. Cover the bowl of batter with plastic wrap and allow to stand for 30 minutes.
- Heat a non-stick frying pan, then place it over low heat. Scoop 1 T dollops of the batter into the frying pan to make small 8 cm- (3 in.-) diameter circles. When the batter starts to bubble, flip with a spatula and lightly brown the other side. Use all the batter to make 16 small “pancakes.”
- When pancakes are made, place the well-browned, first-baked sides facing down-wards. Scoop 50 g (about 3 T) of tsubu-an onto one pancake, then top with another pancake. Be sure to have the first-baked sides facing outward.
* A scant 1 C sifted all-purpose flour may be substituted.
** Tsubu-an may be substituted with other fillings, including custard cream, whipped cream, sour cream, jam or cheese.
Note: For accurate measurements, please weigh all ingredients.
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
This recipe was inspired by “The Japanese Table” feature article “Japanese Fusion Cuisine: Bread and Sweets” included in this issue.