Dorayaki

Name: Dorayaki
Prep time: 10 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 eggs; 70 g sugar; 1 tbsp honey; 130 g all-purpose flour, sifted; ½ tsp baking soda; 3 tbsp water; 1 tsp mirin (optional); 1 tsp neutral vegetable oil; 300 g sweet red bean paste

Contains egg (no meat or fish)

どら焼き · dorayaki

Two small, honey-sweetened pancakes sandwiched around sweet red bean paste. A much-loved Japanese teatime sweet.

Dorayaki is a Japanese dessert, ready in about 45 minutes and made with all-purpose flour and sweet red bean paste. It serves 6 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 20 min
Rest: 15 min
Total: 45 min
Serves: 6
Level: Easy
Calories: 284

Ingredients

6 dorayakis

2 (100 g) Eggs (opens in a new tab)Contains eggs
70 g Sugar (opens in a new tab)
1 tbsp (21 g) Honey (opens in a new tab)
130 g All-purpose flour (opens in a new tab), siftedContains wheat, gluten
½ tsp (2.5 g) Baking soda (opens in a new tab)Dissolved in the water.
3 tbsp (44 g) Water (opens in a new tab)
1 tsp (5 g) Mirin (opens in a new tab) (optional)
1 tsp (4.5 g) Neutral vegetable oil (opens in a new tab)For wiping the pan.
300 g Sweet red bean paste (opens in a new tab)Usually bought (tsubuan chunky or koshian smooth). To make it, simmer 200 g soaked adzuki beans in fresh water until they crush easily (about 1 hour), then cook down with 180 g sugar and a pinch of salt, stirring, until thick enough to hold a trail.

Equipment

Method

1
Step 1
Whisk (opens in a new tab) the eggs (opens in a new tab), sugar (opens in a new tab) and honey (opens in a new tab) until pale and slightly thick.
- 3 min
- Whisk (opens in a new tab)
How it looks · Photo: Kampus Production on Pexels
2
Step 2
Fold in the flour, then the baking soda (opens in a new tab) water and mirin (opens in a new tab), to a smooth batter that falls in a ribbon. Rest 15 minutes.
- 2 min
3
Step 3
Heat a non-stick pan over medium-low heat and wipe with a trace of oil. Pour in 2 tbsp batter to make a 9 cm round and cook until bubbles appear on the surface.
- 2 min
- medium-low heat
- Frying pan / skillet (opens in a new tab)
4
Step 4
Flip and cook 30 seconds more. Repeat to make 12 pancakes, keeping them covered with a cloth so they stay soft.
- 14 min
5
Step 5
Spread red bean paste on one pancake, mounded in the middle, and cover with a second, pressing the edges gently.
- 4 min

About this dish

Origin: Japan · Well documentedMore food from Japan
Dish: Snack · Dessert · Desserts · Sweets & confectionery
Cooking method: Pan-fried
Taste: sweet, mild
Diet: Vegetarian (lacto-ovo) · Dairy-free · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Pork-free · Beef-free · Low-fat · DASH-style
Without the optional extras: Alcohol-freeWorked out from the ingredients. How labels work
Good for: Child-friendly · Portable / lunchbox · Make-ahead
Cook more with: All-purpose flour · Sweet red bean paste · Egg · Sugar · Honey · Baking soda
Techniques: Pan-frying

Allergens

Contains: Eggsfrom egg
Contains: Wheatfrom all-purpose flour
Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

284 kcal per serving

Estimated

1 serving ≈ 112 g · recipe makes 6

Where the energy comes from

Protein 9%
Carbohydrate 83%
Fat 8%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	284 kcal	253 kcal
Protein	6.2 g	5.6 g
Carbohydrate	58.7 g	52.4 g
Net carbohydrate	—	—
Sugars	—	—
Added sugars	29.5 g	26.4 g
Fibre	—	—
Fat	2.6 g	2.3 g
Saturated fat	0.6 g	0.5 g
Trans fat	—	—
Cholesterol	62 mg	55 mg
Sodium	240 mg	214 mg
Salt equivalent	0.6 g	0.5 g

Vitamins & minerals per serving

Potassium: 108 mg
Calcium: 25 mg
Iron: 1.9 mg
Magnesium: 22 mg
Vitamin A (RAE): 27 µg
Vitamin C: 0 mg
Vitamin D: 0.3 µg
Vitamin B12: 0.1 µg
Folate (DFE): 124 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: mirin.
Sweet red bean paste: Canned sweetened adzuki beans (FDC 173729) used as a stand-in; home-made or bought anko is usually a little drier and sweeter.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Wipe the pan almost dry of oil for the even golden colour.

Common mistakes

Cooking over too high heat — the honey browns the pancakes before the centres set.
Letting the pancakes dry out uncovered, so they crack when sandwiched.

Storage

Wrap individually; keep 2 days at room temperature or freeze for a month.

Variations

Cream dorayaki: Add whipped cream or custard alongside the bean paste.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 27 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Egg2 piece · 100 g
All-purpose flour, sifted130 g
Sweet red bean paste300 g

Used in steps 1, 2, 5

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 25 min
Mix only until no dry flour remains — overmixing makes it tough and tunnelled.
Rest · about 15 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Bake · about 16 min
Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.
Start to finish: about 56 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

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