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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 249.9
  • Total Fat: 1.0 g
  • Cholesterol: 37.4 mg
  • Sodium: 703.0 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.5 g

View full nutritional breakdown of Dorayaki calories by ingredient
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Dorayaki

Submitted by: VICKYKENSHIN

Introduction

Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (‘dora’ in Japanese) upon leaving a farmer’s home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dorayaki. These are really yummy and great for a brunch or snack. The adzuki bean paste is known as anko. Cook time is estimate. Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (‘dora’ in Japanese) upon leaving a farmer’s home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dorayaki. These are really yummy and great for a brunch or snack. The adzuki bean paste is known as anko. Cook time is estimate.
Number of Servings: 10

Ingredients

    1 cup adzuki beans
    3/4 cup sugar
    1/4 teaspoon salt
    water
    2 cups adzuki bean paste
    1 cup flour
    1/2 cup sugar
    1 tablespoon honey
    1/2 teaspoon baking powder
    2 eggs
    1/4-1/2 cup water

Directions

For the bean paste:.
Soak adzuki beans in water overnight.
Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
When the beans are soft enough to break between your fingers, drain them in a colander.
Return the beans to the pot again and mix in the sugar.
Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
Add the salt and stir over medium heat for about 5 minutes more.
Remove from heat and transfer the paste to a container so that it can cool.
The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups.).
For the pancakes:.
2 cups adzuki bean paste.
1 cup flour.
1/2 cup sugar.
1 tablespoon honey.
1/2 teaspoon baking powder.
2 eggs.
1/4-1/2 cup water.
Whisk eggs with sugar and honey in a mixing bowl.
Add sifted flour and baking powder.
Slowly add water while whisking until smooth.
Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich

Number of Servings: 10

Recipe submitted by SparkPeople user VICKYKENSHIN.





TAGS:  Snacks |

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