Dorayaki (Japanese Red Bean Pancake)

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Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Author: Namiko Chen
Serves: 6 dorayaki

Ingredients

4 large eggs
140 g (2/3 cup) sugar
2 Tbsp. honey
160 g (1 cup*) all-purpose flour
1 tsp. baking powder
1 Tbsp. water
1 tsp. vegetable oil
520 g (18 oz.) homemade sweet red bean paste or 1 can Ogura-An

Instructions

1.

In a large bowl, combine eggs, sugar, and honey and whisk well until
the mixture becomes fluffy.

2.

Sift flour and baking powder into the bowl and mix all together. Keep
in the fridge to rest for 15 minutes.

3.

The batter should be slightly smoother now. Stir in 1 Tbsp. of water.

Depends on the size of eggs and how accurate your flour measurement
is, the water amount may vary but it should be 1-2 Tbsp.

4.

Heat a large non-stick frying pan over medium-low heat (close to low).
Dip a paper towel in oil and coat the bottom of the pan with the oil. Then
remove the oil completely (that's the key for evenly golden brown
dorayaki surface). With a ladle or a small measuring cup (I use a 4 Tbsp.
measuring cup), pour 3 Tbsp. of the batter from 3" (8 cm) above the pan

to create 3" (8 cm) diameter pancakes.

5.

When you see the surface of the batter starting to bubble, flip over
and cook the other side. With my stovetop and frying pan, it takes 1
minute and 15-30 seconds to cook one side and 20-30 seconds on the
other side). Transfer to a plate and cover up with a damp towel to
prevent from drying. You do not need to oil the pan again. Continue
making pancakes (you can make about 12 pancakes).

6.

Make sandwich with red bean paste. Put more red bean paste in the
center so the shape of dorayaki will be curved (middle part should be
thicker). Wrap dorayaki with plastic wrap until ready to serve.

Notes
*1 cup of flour is 120-125 g. However, if you don't fluff the flour before you scoop and scoop up with a
measuring cup, you most likely end up with 150-160 g for 1 cup. Therefore, if you don't have a
kitchen scale, it's very important to fluff the flour, then scoop with spoon into a measuring up, then

level off with a knife. If you do it correctly, 160 g should be 1 cup. I HIGHLY recommend to use a
kitchen scale.
If you don't eat it on the same or next day (keep it in a cool place), wrap the dorayaki in plastic wrap
and put in a Ziploc bag to store in the freezer for up to a month.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright
protected. Please do not use my images without my permission. If youd like to share this recipe on
your site, please re-write the recipe in your own words and link to this post as the original source.
Thank you.

Green Tea Pudding

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Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Author: Namiko Chen
Serves: 4

Ingredients

1 Tbsp. green tea powder

2 gelatin sheets (5 g gelatin powder) (See Note)
2 Tbsp. hot water
1 cup (300 ml) whole milk
cup (4 Tbsp., 50 g) granulated sugar
3 Tbsp. (40 g) Anko (Red bean paste)

Whipped cream (optional)

Instructions
1.

Sift 1 Tbsp. green tea powder into a medium bowl. If you have a
Chasen (bamboo tea whisk), you can whisk the sieve so there will be no
green tea powder left inside. Set aside.

2.

If you are using gelatin sheets, cut 2 gelatin sheets into thin inch
(1.3 cm) strips in a medium bowl. Please make sure to use a heat
resistant bowl as we will need to melt the gelatin with double boiler
(Step 2). If you are using gelatin powder, put 5 g gelatin powder in a
medium bowl. Once the gelatin sheet/powder is in the bowl, pour 2 Tbsp.

hot water and mix.

3.

In a small saucepan, bring roughly cup of water to simmer and

place the bowl of gelatin mixture over the saucepan. The steam will
immediately warm up the glass bowl and start dissolving the gelatin.
Once dissolved, remove from the heat and set aside.

4.

Pour 1 cup (300 ml) whole milk in a small saucepan and bring it to
almost boil. When you see the small bubbles around the edge of the
saucepan, turn off the heat.

5.

Add cup (4 Tbsp., 50 g) granulated sugar and whisk well to dissolve

the sugar.

6.

Add 3 Tbsp. of milk mixture into the green tea powder. Whisk with
Chasen (or small whisk) until the mixture is silky smooth and you dont
see any lumps of dry green tea powder left (very important!).

7.

Pour the green tea mixture into the milk mixture and whisk all
together. If you dissolved all the powder at previous step, this step
should be very easy and matcha powder should blend very well and
easily.

8.

9.

Add the gelatin liquid into the green tea mixture and whisk well.

Put 3 Tbsp. (40 g) anko (red bean paste) in a medium bowl and pour
some of green tea mixture into red bean paste. Combine well. The green
tea mixture will loosen up the red bean paste. Divide the red bean &
green tea mixture into each serving cup.

10. Pour the green tea mixture on top. Chill in the refrigerator for several
hours. Once the pudding has solidified, add whipped cream on top and
sprinkle matcha powder to decorate. Serve chilled.

Notes
When I used the regular gelatin powder from grocery store, there was a strong smell and aftertaste so
I recommend using the gelatin sheets. Read the post for a brand of gelatin sheets I used.

Green Tea & White Chocolate Cookies

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Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Author: Namiko Chen
Serves: 36 cookies

Ingredients

240 g all purpose flour

15 g green tea powder (matcha)
150 g unsalted butter, softened
130 g powder sugar
Pinch of salt
2 large egg yolks
-1/3 cup white chocolate chips

Measurement in cups (I highly recommend you to use a scale to get

a perfect result.)
1 cup all purpose flour
2 Tbsp. matcha powder (please note 1 Tbsp. matcha is 6 g)

cup unsalted butter

1 cup + Tbsp. powder sugar
Pinch of salt
2 large egg yolks
-1/3 cup white chocolate chips

Instructions
1.

Sift the flour and the matcha powder.

2.

Cream together the butter, powder sugar, and salt until soft and light.

3.

Add the egg yolks and beat well.

4.

Gradually add the flour and matcha powder.

5.

Fold in the white chocolate chips.

6.

Shape the dough into 2 round logs.

7.

Wrap the logs in plastic wrap and place them a bed of rice (Your log
will stay cylindrical and your cookie slices wont have a flat side). Chill in
refrigerator for several hours or, better yet, overnight.

8.

Preheat oven to 300F (150C) degrees. Remove the dough from plastic
wrap and cut the cookie slices to 7mm (1/4 inch) thick. Place them on a
baking sheet lined with parchment paper, 1.5 inches apart.

9.

Bake for 20-22 minutes then cool on a rack.

Notes
Source: A Food Lover's Journey, originally from Okashi Treats by Keiko Ishida.