Japanese Pancake with Red Bean Paste

Ichigo Torayaki
  • By
    Yuke Miura
  • Time
    20 minutes
Japanese Pancake with Red Bean Paste

"Torayaki" is a type of pancake with a cute tiger pattern. It is usually called "Dora-yaki" because the shape and color of the skin resembles "a gong"--called "dora" in Japanese--a percussion instrument.
The combination of chewy dough, strawberries, and red bean paste compliment each other perfectly. They can be wrapped and given as gifts, and since they can be eaten with one hand they are perfect for snacks for picnics.

Nutrition per Serving
  • Calories
    151
  • Sodium
    74mg
  • Fat
    1.6g
  • Protein
    4.1g
  • Carbs
    31g
  • Fiber
    2g
  • Cholesterol
    46mg

Ingredients

Servings
-
8
+
Imperial
    • A
    • 1.76  oz Glutinous rice flour (shiratama-ko)
    • tbsp Water
    • B
    • Eggs
    • 3.18  tbsp Sugar
    • C
    • 3.38  tbsp Cake flour
    • tsp Baking powder
  • 24  Strawberries (small)
  • 7.05  oz Sweet red bean paste

Instructions

Step 1

Mix ingredients [A]together until it becomes a paste.

Japanese Pancake with Red Bean Paste

Step 2

Mix the ingredients for [B] and [C] separately. Add [B] and [C] to the mixture in step 1. Mix until smooth ​and let sit for 30 minutes.

Japanese Pancake with Red Bean Paste

Step 3

Heat a frying pan over low heat. Cut out a 6 inches x 6 inches(15㎝×15㎝) parchment sheet and place in the center of the pan. Pour the dough onto the sheet to form a circle about 4 inches(10㎝) in diameter.

Japanese Pancake with Red Bean Paste

Step 4

When bubbles appear all over the top of the dough, flip it over so it continues cooking on the parchment sheet for an additional 30 seconds.

Japanese Pancake with Red Bean Paste

Step 5

When the dough is done baking, remove from heat. For each piece, put 3/4 oz (25g) of sweet red bean paste and 3 strawberries on one side and fold in half to complete the torayaki.

Japanese Pancake with Red Bean Paste

Tips

  • The dough for dorayaki is usually baked on a griddle, but in this recipe, the dough is baked on a cookie sheet so that the surface of the dough and the griddle touch each other in a random pattern, resulting in a tiger pattern. (Note that if the cookie sheet is creased, the tiger pattern will not appear.)
  • Cornstarch or normal rice flour can be used instead of glutinous rice flour (shiratama-ko).
Yuke Miura
Culinary Expert

Yuke divides his professional time between TV program food coordination, supervising cooking videos, devising company recipes, developing restaurant menus, writing columns, participating in cooking classes and food events. He is known for his ability to pair foods well with alcoholic beverages, Yuke also focuses on recipes using niche ingredients and homemade seasonings. In his mind, cooking is a medium of expression, and that it is a form of entertainment that provides excitement and happiness.

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