Japanese Waffles Dora Yaki Recipes

DORAYAKI (JAPANESE RED BEAN PANCAKE)

Steps:

• Gather all the ingredients.
• In a large bowl, combine the eggs, sugar, and honey. Whisk well until the mixture becomes fluffy.
• Sift the flour and baking powder into the bowl with the egg mixture and mix until combined. Put the bowl in the refrigerator to rest the batter for 15 minutes.
• After resting, the batter should be relaxed and slightly smoother. Now, stir in half of the water and check the consistency. Add more of the measured water until you reach a pancake batter consistency. Depending on the size of the eggs and how accurate your flour measurement is, the water amount may vary.
• Heat a large nonstick frying pan over low. It's best to take your time and heat the pan slowly; I keep the heat on the lowest setting for 5 minutes. When the pan is thoroughly heated (no hot spots), increase the heat to medium low. Dip a paper towel in the vegetable oil and coat the bottom of the pan with the oil. Then, use another paper towel to remove the oil completely (that's the key to evenly golden brown Dorayaki pancakes). With a ladle or a small measuring cup (I use a 4 Tbsp measuring cup), pour 3 Tbsp of the batter from 3 inches (8 cm) above the pan to create a pancake that's 3 inches (8 cm) in diameter. Cook one pancake at a time.
• When you see the surface of the batter starting to bubble, flip the pancake over and cook the other side. (With my stove and frying pan, it takes 1 minute and 15-30 seconds to cook one side and 20-30 seconds for the other side.) When done, transfer it to a plate and cover it with a damp towel to prevent it from drying out. Grease the pan between batches, as needed. Continue making the rest of the pancakes (you can make about 12 pancakes).
• Assemble the Dorayaki by making a sandwich using two pancakes and the sweet red bean paste as filling. Put more red bean paste in the center so the shape of the Dorayaki will be curved (the middle part should be thicker than the edges). Wrap the Dorayaki with plastic wrap until ready to serve.

JAPANESE WAFFLES -- DORA YAKI

Steps:

• Break the eggs into a bowl, add the sugar and beat over warm water.
• Add the corn syrup, mirin and soy sauce and beat until light and fluffy.
• Add the soda mixed with water.
• Fold the flour in, alternating with the water.
• Whisk until it is the consisteny of a thick custard sauce.
• Cover and let stand 10 minutes.
• Heat a heavy iron griddle or frying pan.
• Pour on 1 tbsp salad oil and coat the pan well.
• Wipe the griddle with a paper towel.
• Pour about 3 tbsp of the batter onto the griddle and let the batter spread gradually.
• Cook over a medium-low heat until bubbles appear.
• Turn it over with a spatula and cook the other side.
• The batter browns quickly.
• When done, cool on a cake rack.
• When cool, put 2 waffles together with bean paste filling.
• You can keep these in a plastic bag in the fridge for several days.
• You can also fill them with a cream cheese and sugar mixture.

ROASTED RICE BALLS (ONIGIRI YAKI)

Steps:

• Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
• Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
• Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
• Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
• When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
• When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.

AUTHENTIC JAPANESE TAMAGO-YAKI

Steps:

• Beat the eggs in a bowl.
• Add sugar, Dashi, Soy sauce to the bowl and mix well.
• Heat oil in an omelet pan.
• For an easy omelet just pour the whole mixture into a large pan and lift up the edges to let the wet egg run underneath. Take off the heat just before top is firm. A more advanced and authentic cooking requires a rectangular omelet pan and folding/rolling the egg.
• * I buy the dashi as I would chicken bouin from the asian grocer and then usually sprinkle a pinch or less into the mix rather than mix the liquid form. It really helps the flavor round out.