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Dorayaki Ice Cream Sandwiches


A twist on the Japanese classic dorayaki that uses bean paste ice cream instead of the traditional bean paste filling.MORE+LESS-

ICE CREAM

1

package Chinese red bean paste

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    Heat the milk and sugar in a pot. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.

  • 3

    Mix in your ice cream maker according to manufacturers instructions. Place in the freezer to firm up a bit.

  • 5

    Whisk the eggs and sugar until silky, about 5 minutes. Add the flour and baking powder, followed by the milk. Stir until combined, adding a little more or less liquid if needed. Allow to sit 30 minutes before cooking the pancakes.

  • 6

    Make the pancakes in a hot greased pan. Add the batter 1 tablespoon at a time to form perfect mini pancakes. Cook about 2 minutes per side.

  • 7

    When the pancakes cool, Put a big spoonful of your ice cream in the center of one pancake and top with a second pancake. Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • I have to admit, I had never heard of dorayaki until a few weeks ago.

    The idea to make some was suggested to me, and it was love at first Google search. Dorayaki is a Japanese confection, basically ? pancake wrapped around a filling. I quickly became obsessed with these little guys, learning about the many varieties and even hunting some down near my apartment.

    But you know I had to put my own twist on them!

    With the constant heat in the city, I have ice cream on my mind all the time, so it was a no-brainer to replace the red bean paste filling with a creamy refreshing red bean ice cream. Ice cream sandwiched between 2 pancakes?!? Why isn’t this more popular?

    Japanese sweet red bean paste is easy to make, but I didn’t have time to do all the soaking and boiling of the dried beans. I decided to head out to the Asian market and pick up some packages. If you have never had it, it’s basically a sweet version of refried beans that is insanely popular in Asian desserts. I made a simple ice cream base, then added the bean paste and put it in my ice cream maker.

    Later on, it’s time to make the pancake batter. This is after whisking together eggs and sugar for about 5 minutes. As you can see, it is a silky consistency. As you can also see, I made a bit of a mess.

    Then just fry ‘em up like normal pancakes.

    After they cool, make the sandwiches. Traditionally, they are closed on the sides, but feel free to overstuff them if you like.

    I kinda like the traditional shape though.

    These were very tasty and totally different than any dessert I have had in a while! I wasn’t sure how the bean paste ice cream would turn out, but in the end it was creamy with a cool flavor that was distinctly bean, yet still very appetizing for a dessert. I would make these again in a second, and I think they would be a huge hit at a party.

    More Ice Cream Recipes

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    Dan Whalen falls in love with a Google search more often than he should. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!


Dorayaki: Japanese Sweet-Filled Pancakes

Traditional Japanese confection dorayaki is made of two hand-sized American-style pancakes sandwiched together with a sweet filling, the most popular of which is azuki red beans (anko). However, custard, chestnuts (kuri), and cream (matcha cream, cream with fruits, etc.) are also popular. Dorayaki is a much-loved favorite among both children and adults in Japan. This dorayaki recipe is made the traditional way filled with anko.

Dorayaki may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. When tasting dorayaki for the first time, you might think it's similar to pancakes with whipped cream - just delicious! Dorayaki is also called mikasa, from Mount Mikasa in Nara, which is next to Osaka.

The soft, moist, and fluffy pancake with sweet red bean filling goes perfectly with warm and slightly bitter Japanese green tea. Enjoy this dorayaki as an on-the-go treat or as a lunchtime dessert.


Recipe for Dorayaki, Doraemon's favorite snack

When I wrote about dorayaki, the sweet pancake-sandwich that is cat-robot Doraemon's favorite snack for the Japan Times back in October, I promised to post a recipe for making the little pancakes. Well finally here it is! Read my Japan Time piece for the interesting background while you ponder what's basically a pancake batter with mirin and soy sauce in it. (At the end of the article I do mention that you can use instant pancake mix, but the recipe below yields much better results and is not that much more difficult.)

I have approached this recipe in what some might consider a rather unusual way. The important point is the ratio between the egg, sugar and flour. Since egg sizes differ, the surest way to make sure you get the right ratio is weigh your eggs first (cracked or uncracked - the shells don't weigh enough to make a big difference) and then measure out your flour and sugar accordingly.

Whenever I have a recipe that uses mirin, someone invariably asks whether it can be omitted or substituted for. In this case, there really is no substitute. The combination of mirin and soy sauce gives the doroyaki pancake its distinct dark brown color, umami and slight saltiness. If you can't use mirin for whatever reason, just leave it out.

Recipe: Dorayaki

Makes 12 dorayaki pancakes (6 dorayaki) about 12cm / 4.5 inches in diameter

Ingredients

  • 2 'large' eggs
  • white superfine or castor sugar (see instructions)
  • cake flour or all-purpose flour (see instructions)
  • 1/3 teaspoon baking soda (bicarbonate of soda)
  • 1 tablespoon runny honey
  • 1 tablespoon mirin
  • 1 teaspoon soy sauce
  • 1 tablespoon vegetable oil
  • water
  • additional vegetable oil for cooking
  • filling of your choice, such as Not So Sweet Tsubuan (sweet azuki bean paste).

Equipment needed:

  • handheld whisk
  • bowls for mixing and measuring
  • kitchen scale
  • frying pan or flat crepe pan with smooth non-stick coating
  • kitchen paper towel
  • spatula
  • a cloth kitchen towel that has been moistened with water and wrung out
  • a pair of wooden cooking chopsticks (optional)

Instructions

  1. Measure the weight of the eggs with your scale. Note down that number. Set aside.
  2. Measure out the same weight as the eggs in sugar in another container. For instance if your eggs weigh 100 grams, measure out 100 grams of sugar. (For ounces people: if your eggs weigh 3.5 oz, weight out 3.5 oz of sugar.) Set aside.
  3. Measure out the same weight as the eggs plus 50% in flour. For instance if your eggs weighed 100 grams in total,, measure out 150 grams of flour. (For ounces people: if your eggs weigh 3.5 ounces, measure out 5.25 ounces of flour.) Add the baking soda to the flour and mix with a fork or your still-dry whisk. Set aside.
  4. Crack the eggs into your mixing bowl and mix with the whisk until the eggs are broken up but not too frothy. Add the sugar, honey, mirin, soy sauce and the 1 tablespoon of oil, and mix well until the sugar has melted and there are no lumps.
  5. Add half of the flour-baking soda mixture mix well until the flour is amalgamated. Add the rest of the flour slowly. Point: Don't over-mix or the pancakes will be a bit tough.
  6. Add water (about 1/4 cup, or 50-60 cc) little by little until the batter reaches the consistency of heavy cream. Cover the bowl, and let it rest in the refrigerator for at least 30 minutes. (You can make thi the day before and let it rest overnight.)
  7. When you are ready to cook the pancakes, heat up a non-stick frying pan or crepe pan over medium-low heat. Lay the moistened kitchen towel next to your cooker.
  8. When the pan is hot, drizzle a little oil in it, and spread it around with a wadded up piece of kitchen towel. (I use wooden chopsticks to hold the kitchen towel.) The surface of the pan or griddle should only be just lightly coated with oil. If the pan gets too hot (if it stars smoking, or your first pancake gets burned) take it off the heat and put the hot bottom for a second on the moistened kitchen towel to cool it down.
  9. Pour the pancake batter on the griddle to your desired size. (For a 4.5 inch /12cm dorayaki it's about 2 tablespoons.) Let it cook without turning until tha pancake is cooked through the top surface should be nearly dry. (If you turn it too fast the bottom surface will be mottled rather than an even brown.) Turn over and cook on the other side for a few seconds while pressing down lightly. Remove from the pan with a spatula.
  10. Let the pancakes cool before filling. When filling, put the nice dark brown side on the outside and the pale side on the inside. Put about a tablespoon of filling in the center of one pancake, press the second pancake on top and press very lightly to form a nicely rounded sandwich.

The dorayaki pancakes can be frozen quite successfully, and will keep for a couple of months well wrapped. I prefer to freeze the pancakes before filling them, although some people freeze the whole filled dorayaki.

Filling suggestions

  • The traditional dorayaki filling is tsubuan or sweet azuki bean paste. See Not So Sweet Tsubuan (sweet azuki bean paste).
  • Cream dorayaki is filled with a mixture of half tsubuan and half whipped cream.
  • Butter doroyaki is filled with tsubutan and a pat of salted butter. It's nice if the pancake is warmed up before making the sandwich, so the butter melts while you're eating the dorayaki.
  • Ichigo dorayaki is filled with tsubuan and a sliced strawberry. If you like ichigo daifuku you'll love this. A small bit of whipped cream can be added too.
  • Try filling a dorayaki with a small scoop of vanilla ice cream, with or without the additional of a teaspoon of tsubuan.
  • If you have some saikyo miso (see Miso Basics try mixing it in a 2:1 ratio with honey, and spreading it sparingly between the pancakes. Not at all traditional but very yummy.
  • Caramel sauce, spread very thinly, is a great (and non-traditional) filling too, perhaps with some sliced strawberries.
  • . and whatever other fillings you can imagine!

Dorayaki pancakes are quite tasty plain too just warm up for a minute in a dry frying pan, or in a toaster overn.

Bonus: Doraemon enjoying a dorayaki.

If you're unfamiliar with Doraemon, read more about him on Wikipedia. There are also a lot of Doraemon clips on YouTube.

Doraemon is played by French movie star Jean Reno in a series of live-action commercials for Toyota in Japan. Yeah, I don't get it either. But they are funny in a surreal way.

If you enjoyed this article, please consider becoming my patron via Patreon. ^_^


25+ Ice Cream Sandwich Recipes to Cool You Off on the Hottest Days

Keep these in the freezer for when the temps get too high.

The only thing better than eating custard or ice cream right out of the container is eating it wedged between two cookies. Not only do you get all the sweet creamy deliciousness of your favorite ice cream, but you get the bonus crunch of cookies, and the pure genius of turning ice cream into transportable finger food. What could be better?

But skip the store-bought, and make much better treats by making your own! It's much easier than you think, and that way, you get to have the exact kind of cookie and ice cream you want. From mint chocolate chip to Cherry Garcia, when you're making them yourself, the sky is the limit.

This summer, keep you and the family cool without stalking the ice cream truck, thanks to any of these delicious homemade ice cream sandwiches. Little ones will be begging for rainbow sprinkle treats or caramel swirl varieties, and they&rsquoll have no idea that the fruit-infused strawberry banana ice cream sandwich is healthier than most. Don&rsquot limit yourself to just cookies, either&mdashthink outside the (ice) box with creative creations like waffle sandwiches, brownie sandwiches, and, most outrageous of all, a homemade doughnut ice cream sandwich. Or, celebrate your favorite ice-cream lover's birthday and go big with an entire chocolate chip cookie cake&mdashbecause why not? If you want to really go all out, check out our ultimate collection of homemade ice cream recipes for more fun cookie-ice cream flavor combinations.


Go a step further with your ice cream sandwich creations by coating one end in melted chocolate, then dipping them in a variety of toppings, such as sprinkles, chopped nuts, or crushed candy.

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Watch the video: ιαπωνική συνταγή τηγανίτα dorayaki (January 2022).