Two fluffy pancakes sandwiched together and filled with sweet red bean paste. Meet dorayaki, an iconic Japanese treat that is as delightful as it is surprising. In Tokyo, it is everywhere, lining the streets and tempting passersby. Time to discover it.
In the bustling streets of Tokyo, it is hard to miss this small, round cake that instantly catches the eye. With its generous shape and sweet filling, dorayaki often piques the curiosity of Western travellers unfamiliar with red bean paste. Yet behind this Japanese speciality lies a deeply rooted culinary tradition. Today, this unusual dessert has become a must-try, far beyond Japan’s borders.
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Origins between legend and foreign influence
As is often the case with iconic recipes, the origins of dorayaki lie somewhere between myth and reality. One popular legend tells of Saito no Musashibo Benkei, a 12th-century warrior monk, who supposedly forgot his gong at a farmer’s home. The farmer is said to have used it to cook batter, creating a round cake whose name comes from “dora”, meaning “gong” in Japanese.
More concretely, food historians agree that the dorayaki we know today appeared in the early 20th century, in Tokyo’s Ueno district. A famous confectionery is believed to have reinvented a recipe inspired by castella, a soft Portuguese sponge cake introduced to Japan several centuries earlier. This Western influence explains dorayaki’s light, airy texture, somewhere between sponge cake and pancake.
An iconic sweet at the heart of everyday Japanese life
In Japan, dorayaki is far more than just a dessert. It can be found everywhere: in supermarkets, konbini (24/7 convenience stores), street stalls and tea houses alike. It is often enjoyed with a cup of green tea or matcha, making for a refined and comforting break.
Structurally, dorayaki consists of two soft discs of batter filled with a sweet centre, most commonly anko, the famous red azuki bean paste. Unlike wagashi (traditional Japanese sweets), where the filling is usually hidden, dorayaki embraces its layered form, revealing its soft, indulgent core.
Over time, countless variations have emerged, from matcha cream and chestnut to sweet potato, chocolate, fruit or even ice cream. Some artisans even imprint patterns or messages onto the surface, adding a personalised touch.
The traditional dorayaki recipe
Fancy recreating this Japanese speciality at home? Here are the key steps to making your own dorayaki.
Ingredients (serves 4):
- 4 eggs
- 160 g flour
- 140 g sugar
- 2 teaspoons honey
- 1 pinch of salt
- 1 teaspoon baking powder
For the anko:
- 200 g azuki beans
- 100 g sugar
- 30 ml water
Preparing the anko
- Soak the beans overnight in cold water.
- Drain, then cook them the next day with the water and sugar for about 1 hour 30 minutes.
- Blend until smooth.
Preparing the batter
- Whisk the eggs and sugar until pale and fluffy.
- Add the salt and honey.
- Fold in the sifted flour and baking powder.
- Mix until smooth, then chill for 30 minutes.
Cooking and assembling the dorayaki
- Form small rounds and cook them in a lightly oiled pan.
- Flip when bubbles appear on the surface.
- Spread the still-warm anko onto one pancake.
- Top with a second pancake, pressing gently.
- Enjoy!
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