Traditional Japanese Treats (that you can make abroad)

Traditional Japanese Treats (that you can make abroad)

When overseas, I sometimes wanted to eat Japanese bean paste sweets. Even though it only has a subtle sweetness, it's enough to satisfy me. It has chesnuts, walnuts, and anko (sweet azuki bean paste).

Ingredients: About 10 pieces

Homemade anko (sweet azuki bean paste)
Red beans
500 g
400 g
1/2 teaspoon
Sweet chestnuts in syrup
About 6 pieces
Gyuuhi (sweet rice cake)
25 g
15 g
50 g
15 g
For the dorayaki batter:
Plain white flour
150 g
80 g
2 pinches
1 tablespoon
1 tablespoon
80 ml
Baking soda
1 teaspoon


1. Wash the red beans with water and drain once with hot water. Boil until soft, then rinse off any scum with water. Drain the water, then add the sugar and simmer.
2. Chop up the chestnuts and add to a small amount of the mixture from Step 1.
3. Heat the walnuts in the microwave at 500 W for about 1:30. Chop.
4. Mix together the gyuuhi (sweet rice cake) ingredients. Cook in the microwave at 1000 W for 1:30, then mix well.
5. Add the walnuts and mix.
6. Smooth the surface and let cool.
7. Mix together the dorayaki batter (eggs, sugar, salt, honey, mirin, baking soda mixed with water, flour), let rest for 30 minutes, then cook.
8. On a scale of 3-9, heat the frying pan between 3 and 5. Using a non-stick pan (no oil), fry the batter until holes start to break on the surface. Do a test run with the first.
9. Here's a tip for flipping them over. Slip the dorayaki onto the spatula, lightly support it with chopsticks, and flip over.
10. Wipe the pan down with a paper towel between each dorayaki. Cover the cooked dorayaki with a damp towel.
11. Sandwich the anko and gyuhii in the dorayaki.
12. .

Story Behind this Recipe

I wanted to eat some dorayaki. I consulted various recipes and created a subtly sweet version of my own.