Dorayaki: Japanese Pancakes with Sweet Red Bean Paste

Within days of starting work at the school here in Japan, it was common knowledge among the teachers that I’m crazy about Japanese sweets. It’s so hard to get a hold of them back in Vancouver that while I’m in Japan, I pretty much live off them! Well, okay…not really…but I try!

After school, a couple of the young teachers decided to take me to a nearby Japanese sweet shop. I got some mochi for myself, and they were nice enough to buy me a dorayaki. The traditional dorayaki is made of two little pancake-like cakes, with a thick sweet red bean paste sandwiched between them. This was a twist on the standard dorayaki, though, and addition to the usual red bean paste was a generous layer of sweet icing. This is apparently one of their favorites at this little shop. I was super excited to be gifted a Japanese sweet that I’ve never even seen or heard of before. This little visit to the sweet shop was such an unexpected treat!

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28 thoughts on “Dorayaki: Japanese Pancakes with Sweet Red Bean Paste

    1. The ingredients are actually very simple! Just azuki beans and sugar. The trick to making a delicious red bean paste is all about using high quality azuki beans, and attentively cooking them down to a thick paste over several hours!

    1. Ideal day: dorayaki for breakfast, daifuku for lunch, and dango for dinner. Bahaha 😛 Your snack boxes look pretty incredible though. There’s a lot of things I haven’t even seen here yet!

    1. Yeah! Traditional Japanese sweets are vegetarian, and usually vegan. Japan is like paradise for veggies with a sweet tooth like me hehe 😀

      1. Wow! thats intersting to know. i am a vegetarian and a foodie too. I keep trying a lot of recipes and keep experimenting with stuff. I am happy to have found your blog. Follow mine too. Will get to explore together! Thanks!

      2. Yeah! The basic ingredients of most Japanese sweets are beans and sugar, so most don’t even have dairy or eggs! I’ve followed you, and I’m looking forward to reading more of your posts 🙂

  1. I wish I had had the chance to try a proper dorayaki when I was in Japan, but the only one I ever tried was from a konbini and that was pretty meh. Not to mention that it hardly looked as good as yours did!

    1. Haha yeah until recently I’d mostly been having store bought dorayaki as well. I was surprised that these handmade ones are pretty different! The cakes are thick and dense, unlike the soft spongecake texture of the konbini dorayaki. I hope you get to try these sometime, too!

    1. Haha I know what you mean! A lot of Japanese sweets are like that! They seem more like something you’d want to cuddle, rather than eat 😛

    1. Haha Dothraki! That reminds me that I need to catch up on Game of Thrones one day soon! But yeah, dorayaki should be very easy to make vegan! Just take the egg out of the batter and you’re good to go 🙂

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