{"id":9393,"date":"2026-03-10T00:10:37","date_gmt":"2026-03-09T15:10:37","guid":{"rendered":"https:\/\/minoyo.co.jp\/?p=9393"},"modified":"2026-09-17T15:43:17","modified_gmt":"2026-09-17T06:43:17","slug":"dorayaki-recipe","status":"publish","type":"blog","link":"https:\/\/minoyo.co.jp\/en\/blog\/dorayaki-recipe\/","title":{"rendered":"\u3069\u3089\u713c\u304d\u306e\u751f\u5730\u306f\u4e09\u540c\u5272\u304c\u57fa\u672c\u3001\u91cd\u66f9\u306e\u91cf\u3068\u713c\u304d\u8272\u306f\u3069\u3046\u6c7a\u3081\u308b\uff1f"},"content":{"rendered":"

\"\u3069\u3089\u713c\u304d\u306e\u751f\u5730\u306f\u4e09\u540c\u5272\u304c\u57fa\u672c\u3001\u91cd\u66f9\u306e\u91cf\u3068\u713c\u304d\u8272\u306f\u3069\u3046\u6c7a\u3081\u308b\uff1f\"<\/p>\n

What Are the Basic Ingredients Needed to Make Dorayaki?<\/h2>\n

Dorayaki has long been loved as a staple of Japanese wagashi.<\/p>\n

The secret to its deliciousness lies in ingredients blended in a simple yet exquisite balance. The basic ingredients are three: eggs, sugar, and flour. Adding honey or mirin to these produces the moist texture and fragrant flavor.<\/p>\n

\"\u3069\u3089\u713c\u304d\u306e\u539f\u6599\u3068\u306a\u308b\u5c0f\u9ea6\u7c89\u3068\u5375\u3068\u7802\u7cd6\u306e\u914d\u5408\u6750\u6599\"<\/p>\n

In the world of wagashi artisans, a blending ratio called \"sandowari\" is considered fundamental. This is a method of blending eggs, sugar, and flour in equal amounts, serving as a guideline for making dorayaki of consistent quality. In practice, however, each shop adds its own ingenuity to differentiate itself.<\/p>\n

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The Sandowari Blending Ratio and Applied Techniques<\/h2>\n

In the basic sandowari, the equal-amount blend of 100g egg, 100g superfine sugar, and 100g cake flour is fundamental.<\/p>\n

\u3053\u306e\u914d\u5408\u306b\u3001\u672c\u307f\u308a\u309310g\u3001\u306f\u3061\u307f\u306410g\u3001\u91cd\u66f92g\u3001\u6c3435g\u3092\u52a0\u3048\u308b\u3053\u3068\u3067\u3001\u3075\u3063\u304f\u3089\u3068\u3057\u305f\u751f\u5730\u304c\u5b8c\u6210\u3057\u307e\u3059\u3002\u76f4\u5f8410cm\u306e\u751f\u5730\u304c\u304a\u3088\u305d6\u500b\u5206\u3067\u304d\u308b\u5206\u91cf\u3067\u3059\u3002<\/p>\n

\u5375\u3068\u7802\u7cd6\u306f\u3001\u767d\u304f\u3082\u3063\u305f\u308a\u3059\u308b\u307e\u3067\u6df7\u305c\u307e\u3059\u3002<\/p>\n

After that, add the honey and mirin and mix further; once the whole becomes fluffy, add the cake flour and baking soda. What to watch for here is that you do not need to whip it until you can draw distinct lines like a sponge cake. Once you have mixed just until no dry flour remains, cover the bowl with plastic wrap and let it rest at room temperature for about 20 minutes, so the batter settles and finishes moist.<\/p>\n

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\u91cd\u66f9\u306f\u3069\u306e\u304f\u3089\u3044\u5165\u308c\u308b\u304b<\/h2>\n

What is essential for making dorayaki batter rise fluffy is a leavening agent. Baking soda is generally used, but its amount and how it is used greatly affect the finish.<\/p>\n

\u91cd\u66f9\u306f\u713c\u304d\u8272\u3084\u98a8\u5473\u306b\u3082\u5f71\u97ff\u3057\u3001\u5165\u308c\u3059\u304e\u308b\u3068\u82e6\u5473\u304c\u51fa\u307e\u3059\u3002\u914d\u5408\u91cf\u306f\u751f\u5730\u306e\u914d\u5408\u3084\u6c42\u3081\u308b\u81a8\u3089\u307f\u3001\u713c\u304d\u8272\u3001\u98a8\u5473\u306b\u5fdc\u3058\u3066\u8a66\u4f5c\u3067\u78ba\u8a8d\u3057\u3066\u304f\u3060\u3055\u3044\u3002<\/p>\n

\"\u3069\u3089\u713c\u304d\u751f\u5730\u306e\u81a8\u5f35\u5264\u3068\u91cd\u66f9\u306e\u914d\u5408\u30a4\u30e1\u30fc\u30b8\"<\/p>\n

\u91cd\u66f9\u3092\u6c34\u3067\u6eb6\u3044\u3066\u304b\u3089\u751f\u5730\u306b\u52a0\u3048\u308b\u3053\u3068\u3067\u3001\u5747\u4e00\u306b\u5206\u6563\u3055\u305b\u308b\u3053\u3068\u304c\u3067\u304d\u307e\u3059\u3002\u307e\u305f\u3001\u751f\u5730\u3092\u4f11\u307e\u305b\u3066\u304b\u3089\u713c\u304f\u3068\u3001\u91cd\u66f9\u304c\u751f\u5730\u5168\u4f53\u306b\u99b4\u67d3\u307f\u307e\u3059\u3002<\/p>\n

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Types of an and how to choose<\/h2>\n

Another factor that determines the deliciousness of dorayaki is the an.<\/p>\n

Generally, tsubu-an (chunky) and koshi-an (smooth) are used, each with its own appeal. Tsubu-an lets you enjoy the texture and flavor of adzuki beans, while koshi-an is characterized by its smooth mouthfeel and refined taste. Which to choose comes down to preference, but koshi-an is recommended if you prioritize unity with the batter, and tsubu-an if you want a textural accent.<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u7279\u4e00\u53f7\u6652\u9921\u30fb\u51a8\u58eb\u5370\u6652\u9921\u30fb\u767d\u6652\u9921\u3092\u540412kg\u898f\u683c\u3067\u6271\u3063\u3066\u3044\u307e\u3059\u3002\u5f62\u614b\u3084\u4f7f\u7528\u65b9\u6cd5\u3001\u4ed5\u4e0a\u304c\u308a\u306e\u7279\u5fb4\u306f\u898f\u683c\u66f8\u3068\u30b5\u30f3\u30d7\u30eb\u3067\u3054\u78ba\u8a8d\u304f\u3060\u3055\u3044\u3002<\/p>\n

\u9921\u91cf\u306f\u751f\u5730\u306e\u76f4\u5f84\u30fb\u91cd\u91cf\u3068\u5546\u54c1\u4ed5\u69d8\u306b\u5408\u308f\u305b\u3001\u8a66\u4f5c\u3067\u6c7a\u5b9a\u3057\u3066\u304f\u3060\u3055\u3044\u3002\u591a\u3059\u304e\u308b\u3068\u751f\u5730\u3068\u306e\u30d0\u30e9\u30f3\u30b9\u304c\u5d29\u308c\u3001\u5c11\u306a\u3059\u304e\u308b\u3068\u7269\u8db3\u308a\u306a\u3055\u3092\u611f\u3058\u3066\u3057\u307e\u3046\u305f\u3081\u3001\u9069\u5207\u306a\u91cf\u3092\u898b\u6975\u3081\u308b\u3053\u3068\u304c\u5927\u5207\u3067\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n

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Temperature Control for Baking Up Fluffy<\/h2>\n

The most difficult part of making dorayaki is the baking step.<\/p>\n

\u713c\u6210\u6761\u4ef6\u306f\u8a2d\u5099\u3068\u751f\u5730\u91cf\u306b\u5408\u308f\u305b\u3001\u713c\u304d\u9762\u306e\u5b9f\u6e2c\u6e29\u5ea6\u3068\u713c\u304d\u8272\u3092\u898b\u3066\u8a2d\u5b9a\u3057\u307e\u3059\u3002\u713c\u304d\u9762\u304c\u6e29\u307e\u3063\u305f\u3089\u6cb9\u3092\u8584\u304f\u5857\u308a\u307e\u3059\u3002<\/p>\n

\"\u3069\u3089\u713c\u304d\u3092\u30d5\u30e9\u30a4\u30d1\u30f3\u3067\u713c\u304f\u6e29\u5ea6\u7ba1\u7406\u306e\u30a4\u30e1\u30fc\u30b8\"<\/p>\n

After coating with oil, the point is to lightly wipe it off with kitchen paper. If there is too much oil, spots form on the surface of the batter. This is the same principle as the spots that form on the surface when baking a hotcake; wiping off the oil droplets thoroughly lets you bake evenly.<\/p>\n

When pouring in the batter, the tip for finishing in a beautiful round shape is to drop it at a single point without moving the spoon to try to make it round. Dropping it decisively all at once naturally produces a clean circle.<\/p>\n

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Choosing Tools to Finish the Browning Beautifully<\/h2>\n

The beautiful golden-brown color of dorayaki baked at a shop can be achieved precisely because it is baked using a copper plate.<\/p>\n

Also, to shape the batter into a clean round, the tip is to use a rounded spoon. A tablespoon you have at home is sufficient, but using a dedicated \"dora-saji\" produces an even more beautiful shape. If the frame of a frying pan or hotplate gets in the way and you cannot flip the batter well, using a frameless hotplate or a rimless crepe pan lets you flip the batter smoothly and without stress.<\/p>\n

\"\u3069\u3089\u713c\u304d\u4f5c\u308a\u306b\u4f7f\u3046\u9285\u88fd\u5375\u713c\u304d\u5668\u3068\u8abf\u7406\u9053\u5177\"<\/p>\n

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Timing and Technique for Flipping the Batter<\/h2>\n

The timing to flip the batter is when small bubbles begin to open on the surface.<\/p>\n

\u3053\u306e\u30bf\u30a4\u30df\u30f3\u30b0\u3092\u9003\u3059\u3068\u3001\u751f\u5730\u304c\u4e7e\u71e5\u3057\u3059\u304e\u3066\u786c\u304f\u306a\u3063\u3066\u3057\u307e\u3044\u307e\u3059\u3002\u30d5\u30e9\u30a4\u8fd4\u3057\u3067\u3072\u3063\u304f\u308a\u8fd4\u3059\u969b\u306f\u3001\u751f\u5730\u306e\u4e2d\u592e\u307e\u3067\u3057\u3063\u304b\u308a\u5dee\u3057\u8fbc\u3093\u3067\u304f\u3060\u3055\u3044\u3002\u751f\u5730\u306e\u624b\u524d\u3060\u3051\u306b\u30d8\u30e9\u3092\u5165\u308c\u308b\u3068\u5b89\u5b9a\u305b\u305a\u5d29\u308c\u3084\u3059\u304f\u306a\u308b\u305f\u3081\u3001\u8fd4\u3059\u3068\u304d\u306f\u624b\u9996\u306e\u30b9\u30ca\u30c3\u30d7\u3067\u6a2a\u5411\u304d\u306b90\u5ea6\u56de\u8ee2\u3055\u305b\u307e\u3057\u3087\u3046\u3002\u53f3\u5229\u304d\u306e\u65b9\u306f\u5de6\u5411\u304d\u306b\u3001\u5de6\u5229\u304d\u306e\u65b9\u306f\u53f3\u5411\u304d\u306b\u8fd4\u3059\u3068\u6210\u529f\u3057\u3084\u3059\u304f\u306a\u308a\u307e\u3059\u3002<\/p>\n

The underside is fine in a short time. Lightly press the surface so it is of even thickness, and cover the baked batter with plastic wrap so it does not dry out. Since prolonged exposure to air causes the batter to dry out and become dry and crumbly, when letting it cool on a cake cooler, it is important to always cover it with a firmly wrung-out damp cloth.<\/p>\n

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\u307e\u3068\u3081\uff1a\u4e09\u540c\u5272\u306e\u914d\u5408\u3068\u8fd4\u3059\u30bf\u30a4\u30df\u30f3\u30b0\u3067\u751f\u5730\u304c\u6c7a\u307e\u308b<\/h2>\n

Success in making dorayaki depends on both the ingredient blend and the baking.<\/p>\n

\u4e09\u540c\u5272\u306e\u57fa\u672c\u914d\u5408\u3092\u5b88\u308a\u3064\u3064\u3001\u8702\u871c\u3084\u307f\u308a\u3093\u3067\u98a8\u5473\u3092\u52a0\u3048\u3001\u91cd\u66f9\u3067\u9069\u5ea6\u306a\u81a8\u3089\u307f\u3092\u6301\u305f\u305b\u307e\u3059\u3002\u751f\u5730\u306f\u4f11\u307e\u305b\u3066\u304b\u3089\u713c\u304f\u3068\u99b4\u67d3\u307f\u304c\u3088\u304f\u306a\u308a\u3001\u713c\u304f\u969b\u306f\u6e29\u5ea6\u7ba1\u7406\u3068\u6cb9\u306e\u91cf\u306b\u6ce8\u610f\u3059\u308b\u3068\u713c\u304d\u8272\u304c\u63c3\u3044\u307e\u3059\u3002<\/p>\n

Choose the an from tsubu-an or koshi-an by preference, and sandwiching the right amount completes a delicious dorayaki with a good balance against the batter. It is delicious freshly made, but by the next day the moisture of the an transfers to the batter, letting you enjoy an even moister texture.<\/p>\n

\u7f8e\u6fc3\u4e0e\u3067\u306f\u3001\u6652\u9921\u3084\u5404\u7a2e\u6fb1\u7c89\u3001\u300c\u53cb\u300d\u30b7\u30ea\u30fc\u30ba\u306a\u3069\u3001\u548c\u83d3\u5b50\u306e\u539f\u6599\u3092\u6271\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n

See Minoyo's Product List Here<\/a><\/p>\n\n

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