Imagine two fluffy, golden-brown pancakes tenderly sandwiching a generous layer of smooth, sweet red bean paste – this is "Dorayaki" (どら焼き), a beloved Japanese confection (wagashi). Its charming appearance, often likened to a small full moon, offers a delightful experience: the fragrant aroma of the pancakes blends with the deep, nuanced sweetness of the anko (sweet red bean paste), creating a gentle flavor that's sure to bring a smile to your face. It's a treat cherished by all generations across Japan, truly a "national snack."
The Name's Origin and a Legendary Beginning
The "dora" in Dorayaki refers to a "dora" (銅鑼), a type of bronze gong used in Buddhist rituals and traditional performing arts. The confection is said to have been named for its resemblance to this disc-shaped instrument. There's also a romantic legend that tells of Benkei, a loyal warrior monk retainer of the famed samurai Minamoto no Yoshitsune, using a gong to bake pancakes while taking shelter in a private home.
Later, during the Edo period (1603-1868), a confection called "Sukesoyaki" emerged, which involved wrapping anko in a single pancake. The current style, featuring two fluffy pancakes sandwiching the filling, was established from the Taisho era (1912-1926) onwards. While likely influenced by Western hotcakes, Dorayaki carved out its place as a classic Japanese sweet through its characteristically refined wagashi sweetness and the meticulous skill of its makers.
A Close Kin: The "Mikasa" Connection
In the Kansai region (around Osaka and Kyoto), Dorayaki is often called "Mikasa" (三笠). This name is derived from its resemblance to the gently sloping, beautiful Mount Mikasa in Nara Prefecture. Its soft, rounded form came to symbolize harmony and peace, making it a shape beloved by many.
Diverse Variations and Modern Dorayaki
The appeal of Dorayaki extends far beyond the classic tsubu-an (chunky sweet red bean paste) filling. In recent years, a delightful array of seasonal limited-edition flavors and collaborations with regional ingredients have emerged. You might find Dorayaki filled with chestnut paste (kuri-an), sweet potato, matcha cream, white bean paste (shiro-an) accented with yuzu citrus, or even hybrid versions incorporating fresh whipped cream. The creativity doesn't stop there, with some adventurous fillings resembling Western desserts, like peach, melon, or even ramune (Japanese soda) flavor!
This evolution shows no signs of slowing down. Not only traditional wagashi artisans but also pastry chefs and bakeries are constantly innovating, creating exciting new takes on Dorayaki. It's truly a snack where tradition and innovation beautifully coexist.
This recipe illustrates an easy way to make authentic Dorayaki at home using pancake mix.
120 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 1/4 cup pancake mix
- 5 2/3 tbsp. milk
- 8 oz dry Japanese red beans (azuki)
- 1 1/4 cup sugar
- 1/2 tsp. salt
- 8 1/2 cup water
- A1 egg
- A2 tbsp. honey
- A1 tbsp. sugar
INSTRUCTIONS
- 1
〜Sweet Red Bean Paste 1〜
Rinse the dry red beans in a colander thoroughly to remove any dirt. Place the red beans in a pan with 4 times their weight in water (this recipe calls for 1/2 lb. of beans = 4 1/4 cups of water) and bring to a boil.
- 2
Reduce to low heat and simmer for 10 to 15 minutes, skimming off any foam as it forms on the top. Remove from the heat, drain off the water with a colander, and rinse the beans. (This step only removes the bitterness of the beans, so they will still be hard. The next step will cook the beans to soften them.)
- 3
Return the red beans to the pot and add 4 1/4 cups of clean water, then bring to a boil a second time. Reduce to low heat and simmer for 30 to 45 minutes, occasionally removing the froth. (If too much water boils away and half of the beans are exposed, add a little water as necessary to keep them simmering.) Continue simmering until a single bean is soft enough to be squished between 2 fingers when only slight pressure is applied.
- 4
〜Sweet Red Bean Paste 3〜
Remove from the heat and add half of the sugar at a time and mix it into the beans until dissolved. Once evenly dissolved, return to the stove and simmer on low for an additional 30 minutes.Cooking SafetyThe addition of sugar will cause the bottom to burn easily, so be sure to watch the pot carefully. Stir occasionally, taking care to stir all the way down to the bottom of the pot.
- 5
〜Sweet Red Bean Paste 4〜
Once the majority of the water has evaporated away and the mixture has thickened, add the salt and stir it into the beans. Turn off the heat and allow the sweet red bean paste to cool in the pan or spoon it onto a tray lined with plastic wrap to cool.
- 6
〜Pancakes part 1〜
Thoroughly whisk together egg, honey, and sugar in a mixing bowl, allowing it to froth and fluff up. Add the milk and stir together. Add the pancake mix and stir until the dry ingredients have completely mixed in. - 7
〜Pancakes part 2〜
Warm a skillet on the stove, then remove it from the heat and place it on a wet dishcloth to cool the bottom of the pan. This ensures that the skillet will heat uniformly and prevents uneven baking. Return the pan to the stove. - 8
〜Pancakes part 3〜
Spoon half a ladle of batter into the skillet (approx. 3-4 inch circle) and cook on low. Once bubbles form on the surface, flip it over and cook on low for an additional 30 seconds to 1 minute.
- 9
Remove from the skillet and place on a plate to fully cool. (If using a Teflon frying pan, no oil is necessary.If you are concerned about the pancakes sticking, coat the skillet with a small amount of cooking oil.) Continue to make pancakes with the remaining batter.
- 10
〜Finishing touches〜
Spread the sweet red bean paste between 2 pancakes to make the Dora cake. (Fruit or pats of unsalted butter can be added to taste as well.)
RecipeID
76
Tips & Notes
The aromatic smell of the pancakes and the subtle sweetness of the red bean paste make Dora cakes both a well-loved snack and gift.
・This recipe uses pancake mix to simplify the process.
・This recipe details how to make the sweet red bean paste from scratch, but in Japan pre-made red bean paste is also sold in cans.
・Using canned red bean paste greatly simplifies the recipe, allowing you to enjoy Dora cakes in no time! Left-over red bean paste can be frozen and used later on as well.
・Infants under 1 year of age should not consume honey due to the risk of botulism.
MY RATING
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101
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Totally worth making!
Super delicious!
The homemade sweet red bean paste was absolutely delicious! The balance of sweetness and saltiness was perfect. It took some time, but it was well worth making.
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.