Japanese Waffles -- Dora Yaki

Sackville's Note:

We tasted these in Japan at several fairs and they were heavenly each time. I haven't tried this recipe but it looks fairly authentic. It comes from the "Joy of Japanese Cooking" book. Aside from bean paste, these waffles are commonly sold with a creamy custard filling, which was my favourite. Unfortunately, the amount of bean paste given is not specific so you will have to make an educated guess. It just depends on how full you want your waffles.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 10 3.5inch ...

• 3 eggs
• ½-¾ cup sugar
• 1 tablespoon light corn syrup or 1 tablespoon honey
• 1 tablespoon mirin or 1 tablespoon sake
• 1 teaspoon soy sauce
• ½ teaspoon baking soda , mixed with
• 1 tablespoon water
• 2 cups cake flour , sifted three times
• 1⁄3;-½ cup water
• 1 -2 cup bean paste , mixed with
• 2 tablespoons light corn syrup

Directions:

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

Reviews

[Kayla in Texas]

These weren't exactly what I was expecting... they were a little pancake like, I thought they were going to be thinner and gooeyer. The directions were a little vague, sorry! But thank you for posting this!

[Akikobay]

These were very nice. The texture is a little bit different from other dorayaki that I've had (including the ones in Japan), not as soft and a bit more bouncy. You need to watch them carefully because they brown very quickly. I didn't follow the bubbles method of determining the flip time, I just left them on very low heat until the bottoms set and flipped at that point. For us, the cakes were a little bit too thick and the batter needed to be more runny to allow for a thinner spread. We filled them with the bean paste, but didn't need the addition of the corn syrup. Thanks for posting the recipe! It was wonderful.

[Heather Sullivan]

These were very nice. I used honey and didn't use my bean paste this time. I mixed some icing(confectioner's) sugar in with some cream cheese and used it as a filling. They turned out to be very pretty, very sweet pancakes, with no hint anywhere of the soy sauce or mirin. I used 1/2 cup of sugar and found the pancakes bordering on too sweet so I wouldn't suggest using the higher sugar measurement unless you're using sake which is unsweetened unlike the mirin which is. I gave some to my husband who didn't like them so much but then I gave some to my friend and he said it was lovely.