Dorayaki with Chocolate Hazelnut Spread. Dorayaki are Japanese sweets, light and pillowy soft usually filled with a traditional red bean (anko) paste. Try them filled with chocolate hazelnut spread, instead! They might become your new favorite snack.
[This post was first published in 2016]
Our group Eat the world is stopping in Japan and I am making Dorayaki (doh-ra-yaki).
These delightful Japanese sweets may look like pancakes but have a texture more similar to a sponge cake (Kasutera, in Japanese).
Dorayaki have been a passion of mine for quite some time. They also brought me the opportunity to visit Japan and be featured in a Japanese Tv show called "Who wants to come to Japan". I shared my incredible adventure in a series of posts called Nicoletta goes to Japan part 1, part 2, part 3, and part 4.
Traditionally, Dorayaki have a red bean (azuki) paste filling, called anko. The anko paste is sweet but not too sweet, creamy, and luscious. But it is not the easiest and fastest filling to make, so here comes the shortcut of using chocolate hazelnut spread.
Dorayaki with chocolate hazelnut spread
The lightness of the dorayaki compliments the richness and creaminess of the chocolate hazelnut spread, making this confectionery a pleasant snack for kids and grown-ups alike.
You could use any chocolate or chocolate hazelnut spread, date chocolate spread, pistachio cream. Or try custard, whipped cream, or a mix.
The batter for the Dorayaki is quick and easy to make, with minimal ingredients:
- baking powder
How you make the batter
- In a medium bowl, whisk well the eggs and the sugar.
- Add the honey and whisk to combine.
- Sift in the flour and baking powder and whisk until smooth.
- The batter needs to rest. Wrap the bowl with cling wrap and refrigerate for 15 minutes.
- Uncover, add the water and whisk again. A trick to check the right consistency is to make ribbons of batter with the whisk, if they dissolve right away, it is ready.
How to make Dorayaki
- Dip a paper towel in vegetable oil and coat the bottom of a non-stick frying pan. Then remove the oil completely with a clean side of the paper towel.
- Place the frying pan over low/medium heat. Drop a small ladlesful of batter from a height of 8-10 cm.
- Wait for bigger bubbles to appear, then flip over and cook briefly on the other side, 15-20 seconds. Make only one or two at a time. You do not need to oil the pan again. TIP: try to be consistent with the size of the Dorayaki since they have to be sandwiched together.
- Place the cooked dorayaki on a plate and cover with plastic wrap or a damp towel to keep moist.
- Spread about one tablespoon of chocolate hazelnut spread on one side of the dorayaki, the less pretty one, leaving a little mound in the middle. Then, place another dorayaki over the filling to make a sandwich.
How to store Dorayaki
It's best to wrap Dorayaky in plastic wrap right away to preserve their fluffiness. They last for a couple of days.
You can also freeze them singularly wrapped in plastic wrap. Place in a Ziplock bag and enjoy later.
Eat the world
Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)
A Day in the Life on the Farm: Japanese Rice
Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
Cultureatz: Ramen Burger with Honey Teriyaki Sauce
Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)
Sugarlovespices (us!): Dorayaki with Chocolate Hazelnut Spread
Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette
Pandemonium Noshery: Ginger Pork Stir Fry
Palatable Pastime: Edamame with Sakura Dipping Sauce