About the product
This homemade medium- ground red bean paste sandwiched between two pancakes has just enough sweetness, with texture and flavor.
The pancakes are moist, thanks to the cream and honey in the batter. The batter was rested for 2 hours or more, to ensure the best and most even quality (as in the thickness, shape, baked finish). These dorayaki pancakes were made using natural baking soda. Red beans from Hokkaido were cooked in-house, with extra care and effort. To bring out the taste of the red beans, we used mineral rich salt from the Okinawa bay seawater. The red bean paste has just enough sweetness, with the sugar content of 50 degrees. (Generally, sugar content at other facilities are at 55 degrees.)
The red bean paste is prepared by boiling, mashing and grinding adzuki beans. Adzuki beans are usually a dark red color, due to the husk of the adzuki beans. Aduzki red bean paste is a staple in Japanese confectionary and sweets. The medium-ground red bean paste is made by boiling whole red beans with sugar.
The pancakes are made in the same style as Japanese sponge cake, or castella, made of flour, sugar, eggs and starch syrup. The word ‘dora’ means ‘gong’ in Japanese. Due to the shape of the pancakes resembling gongs, this little cake came to be known as ‘dorayaki’, literally ‘gong bake’.
In popular culture, the famous Japanese manga and anime character Doraemon, loves dorayaki (hence the character’s namesake).
How to prepare
Thaw at room temperature for about 2 hours before serving.
Ingredients & Nutrition
This product contains [Batter / pancakes] sugar, flour, eggs, cream, honey, sake, glucose, sodium bicarbonate [Bean paste] sugar, red beans (Hokkaido), salt, agar (some may contain wheat, eggs, milk component).
Volume: 260g (4 pieces)
Calories: 1 piece (65g) 177kcal
Salt Equivalent: 0.16g
This product is not suitable for anyone with allergies to egg, milk or wheat.
The recommended shelf life for this product is 12 months.
Origin of ingredients