Dorayaki: the original recipe ready in 5 minutes

  • Flour 00
    100 grams
    • 0 kcal

  • Sugar
    50 grams
    • 380 kilocalories

  • Egg

    • 0 kcal
  • Honey
    1 teaspoon
    • 304 kcal

  • Baking powder for cakes
    1 teaspoon
    • 600 kcal

  • Cascade

    2 tbsp
    • 17 kcal
  • Seed oil
    grease the pan
    • 29 kcal

Calories refer to 100 grams of product

THE Dorayaki they are gods typical Japanese sweets sweet and tasty, which are very similar Crepes, and are traditionally stuffed withanko, a sweet cream made from azuki beans. They owe their name to the word “dora” which means “gong”, instrument which these candies resemble. These appetizing pancakes have become famous in the West thanks to Doraemon, the space cat protagonist of the Japanese cartoon of the same name from the 1980s. They are the ideal soft and delicious snack, appreciated by children, but also appreciated by adults thanks to the simple and quick recipe: in 5 minutes the dorayaki are ready to be tasted. Also perfect for a delicious and nutritious breakfast, accompanied by mochi they are one of the most famous Japanese sweets in Europe.

The original dorayaki recipe provides a filled with cream of azuki beans, a little floury, which in consistency recalls the stuffed with chestnuts some calzoncelles; dark red in color, it looks a lot like jam, but has a more characteristic flavor. As the typical bean cream is difficult to find, in our recipe we offer a sweet hazelnut cream filling, which you can do at home or replace with the traditional Nutella or with other ready-to-use spreads; alternatively, there are those who prefer a filling of jam, for the gods dorayaki light.

Dorayaki dough is spongy, sponge-like in consistency and flavor; prepare with flour, sugar, water, eggs, baking powder And honey. Just like the dough of pancakes or pancakes, it can also be prepared in the bottle, used as a shaker to mix all the ingredients. Depending on the dough poured into the mold, you can get larger or smaller dorayaki. One of the most popular versions is the mini dorayaki with nutella, tiny dorayaki, to eat in a bite, also ideal as a comforting after a meal.

The recipe is so simple that it easily adapts to everyone’s needs. For celiacs, it is possible to prepare a version gluten free, with specific flour; you can also opt for a vegan variant without eggs, by adjusting the doses of powders to obtain a creamy mixture in the right place. These sweets can also be prepared without honey, for those who want a less sweet and sugary version. We do not recommend the preparation of dorayaki yeast freebecause it is a necessary ingredient to achieve the soft, spongy consistency. The version we offer is lactose free, but if you prefer to replace the water with milk The result will be the same. A similar, but unsweetened dough can also be used for savory, summery and light dorayaki, ideal for lunch and dinner.

Once ready, the dough will then be cooked in a pan: once the two discs are ready, just garnish them with hazelnut cream and weld them at the corners with your fingers, in order to obtain your sweet, irresistible and perfect sandwich.

How to make dorayaki

Dorayaki the original recipe ready in 5 minutes

In a bowl put the eggs with the sugar and mix with a whisk (1) until the mixture is foamy. Add the sifted flour and continue to mix until you obtain a fluid dough.

1640682074 410 Dorayaki the original recipe ready in 5 minutes

Add honey (2); then dissolve the yeast in the water and add it to the dough, continuing to mix. Cover the bowl with cling film and let stand in the refrigerator for 30 minutes.

1640682074 978 Dorayaki the original recipe ready in 5 minutes

Heat a lightly oiled non-stick pan and pour the mixture using a spoon (3): cook a few dorayaki at a time over medium heat.

Pour a little batter (about a teaspoon) into the mini dorayaki mold; add a generous spoonful – a tablespoon and a half for a full sized dorayaki. When bubbles start to form on the surface, flip the dorayaki to the other side and cook for about 30 seconds. Gradually lift the pancakes and place them on a plate. Then fill them by spreading the hazelnut cream on the lighter side and closing the pancakes two by two like a sandwich. Your dorayaki are ready to be tasted.


Dorayaki will keep for 1 day in a cool, dry place.


Following this recipe, the To beat some dorayaki will be pretty dense: this way you can eat them directly with your hands, just like sweet sandwiches. If in the mouth this consistency is too “hard” and you prefer a more spongy dough, similar to that of pancakes, add approximately 4 tablespoons of watera plus: you will thus consume more “western” dorayaki, to be eaten with a fork and a knife.