How to make DORAYAKI 〜どら焼き〜 | easy Japanese home cooking

Welcome to Taiju's Kitchen. Today I'm going to show you how to make dorayaki. For those who like Japanese anime and like Doraemon, then you definitely know this. Because this is where the name Doraemon came from and this is his favorite sweets. This appears quite often in his series and he eats this like religiously. So the name dorayaki came from Dora, which has this round shaped big bell. You might have seen like Chinese films and this dorayaki has a shape of Dora. Because the buns are fried, so it's called dorayaki. So originally the filling is anko and you can buy anko as like a package or like a can. If you want to know how to make anko yourself, you can watch this. But it's quite a long process, so you can also just buy it to make anko. And making the buns is quite easy. It's pretty much just like a pancake. So if you happen to have anko available, then you can give this a try very easily. And if you don't like anko, you can use other filling like Nutella, chocolate paste or like a jam will also be good with whipped cream maybe. So you can also be very creative with this. Then let's get started. Here are the ingredients for dorayaki. For the buns, I have an egg, all-purpose flour, baking soda, sugar, honey, and butter. For the filling, I have tsubuan and koshian. If you haven't seen the video of making anko, then please watch that first. Or you can buy pre-made anko like this canned anko. Or also sometimes they're sold in package. Then let's start cooking. First, we're going to make the batter for the buns. I'm going to crack the egg open. And then this, I'm going to put in one tablespoon of water. And this, two tablespoon worth of sugar. And then I'm going to mix this first. And then this, I'm going to put in 50 gram of all-purpose flour. So usually one tablespoon is about 10 gram. So I'm going to put in about five tablespoon of this. Just about 50 gram. And this, I'm going to put in about one gram or a fourth teaspoon of baking powder. Then I'm going to let it sift through like this, so you don't have clumps. And then we're going to mix this. Oops, oh yeah, I almost forgot. And this, I'm going to put in about one tablespoon of honey. So once this has been thoroughly mixed, I'm going to put in about two to three gram of butter. So of course, I can put this like this. I'm going to put this in microwave and let it melt. I'm going to turn just for 10 seconds or so. And once it's thoroughly mixed, this is finished for the dough. I'm going to let this rest for half an hour in room temperature or in the fridge in the summer and let it rest, one, to make sure the sugar is all dissolved, but also kind of the dough will be a little bit settled and supposedly it'll help to make it fluffy. Then let's go to 30 minutes later. Now let's make the buns for the dorayaki. Here I have a nonstick frying pan. I'm going to turn the heat to medium. I first heat up the frying pan. Here I'm going to put in some frying oil. Once the frying pan is heated, I'm going to turn the heat to low. And here I'm going to make kind of like small pancakes. So about a tablespoon worth. I'm going to try to make it as round as possible. And the other one here. And then I'm going to put the lid on and let this cook for three minutes or so. So after three minutes or so, when you see these bubbles forming, this is good. I'm going to flip to the other side. Oh yeah, perfect. Oh yeah, pretty good. I'm going to heat the other side for another minute or so. So another minute has passed. Let's see the other side of this. Oh yeah, perfect. I'll put this on a separate plate. I'm going to cover this with saran wrap so that it doesn't dry. Then we're going to make the second batch. So that's a perfect amount. Then I'm going to cook this for another three minutes again. So after another three minutes, let's see the other side of this. Oh yeah, perfect. Then I'm going to put the lid back on and cook this for another minute or so. So another minute has passed. Oh yeah, perfect. It's great. I'll turn the heat off. And now we have the four buns. Now let's put this together with the anko. So first I'm going to make it with koshian. So here you can put as little or as much as you want. Make a sandwich like this. So one dorayaki is finished. The other with koshian. And you make a sandwich like this and this is finished. Looks perfect. Then this is finished. Let's eat. Oh, this already smells so good. Okay, let's dig in. I'm going to first start with the koshian. So anko goes so well with this pancake-like buns. Now something sweet like this, I need to have some tea with it. Please excuse me for slurping. And now let's try with the koshian. So like I said in the video of making anko, this tsubuan and koshian have very, very different flavor. Even though it's actually made from exactly the same thing. Tsubuan has kind of more wildness, more punch, more depth to the flavor. And on the other hand, koshian is very soft, very tender, very fine, very elegant flavor. It's also nice to kind of taste the difference in this. And for dorayaki, you can put either of the tsubuan or koshian. This will work for both types of anko. So it's kind of a preference thing. I personally like the koshian better, but tsubuan is also nonetheless. They're very delicious. Tsubuan has really rich flavor. It's really just a preference thing, but I like koshian better, definitely. Oh, that was delicious. So as you saw, making dorayaki is actually not that difficult, as long as you have the anko. So I hope you give this a try. And like I said, if you don't like anko or if you don't have access to anko, you can make the filling with Nutella or cream or other stuff. And then you have also a variation of dorayaki. If you like what you saw, I appreciate if you could hit me the like button so that this video will be spread out to many people. If you have any questions or requests or even a critique, please feel free to write anything in the comments below. I'm always, always so happy to hear your feedbacks. Otherwise, I look forward to see you in the next video. Bye.