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Japanese · Tokyo

Japanese Dorayaki and Anko Sweet Bean Paste Culture

Dorayaki (どら焼き) is one of Japan's most beloved wagashi (traditional confectionery) — two small fluffy pancakes sandwiching a generous filling of anko (sweet red bean paste). The name derives from 'dora' (Japanese for gong) — the cake's circular shape resembles the percussion instrument. Dorayaki became nationally known through the Doraemon manga character's obsession with them, but the confectionery itself has genuine depth. The pancakes use honey in the batter alongside egg, sugar, and flour — honey contributes moisture retention and the characteristic golden colour through Maillard reaction. Anko is the central ingredient: tsubuan (chunky, whole bean texture) and koshian (smooth, strained through cloth) are the primary variants, with tsubuan considered more traditional for dorayaki. Anko production is a skilled craft — azuki beans soaked, simmered, strained (for koshian), then cooked with sugar in a precise process that develops the paste's texture and sweetness without bitterness. The bean-to-sugar ratio and final moisture content determine quality. Regional variations exist: some include cream alongside anko, matcha anko, or chestnut versions. Premium dorayaki from specialty wagashi shops in Tokyo and Kyoto represent significant craftsmanship — the anko alone might involve multiple day's work.

‹Swipe for the next dish›
ServesAbout 8 dorayaki
Sourced1of 10 in BC
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

For the anko (tsubuan)
250 g
azuki beans
soaked overnight
Not yet stocked in British Columbia
250 g
caster sugar
equal weight to cooked beans
Your own market
For the dorayaki batter
3
eggs
Your own market
80 g
caster sugar
Your own market
30 g
honey
Origin · New ZealandPurely Artisan Foods · San Diego →
1 tbsp
mirin
Not yet stocked in British Columbia
150 g
plain flour
sifted
Not yet stocked in British Columbia
1 tsp
bicarbonate of soda
Not yet stocked in British Columbia
45 ml
water
Your own market
1 tsp
neutral oil
for the pan
Not yet stocked in British Columbia

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II

The Method

1
Drain the soaked azuki beans and place in a saucepan covered generously with cold water. Bring to the boil, drain, and refresh. Return to the pan with fresh water, bring to a simmer, and cook until the beans are completely tender and yield without resistance when pressed between finger and thumb — 60 to 90 minutes, topping up water as needed.
2
Drain the cooked beans, reserving a little of their liquor. Return to the pan with the caster sugar — equal weight to the cooked beans. Cook over medium heat, stirring constantly, until the mixture thickens to a paste that holds its shape when a spoon drawn through it leaves a clear channel that closes slowly. This is the step on which the dish lives or dies: insufficient cooking leaves the anko wet and structurally loose; overcooking produces bitterness and a gummy set. The finished paste should be deeply sweet, earthy, and never merely beany.
3
Transfer the tsubuan to a tray, press a sheet of cling film directly onto the surface, and leave to cool completely. The cooled paste will firm further; it should hold a dome when scooped.
4
Whisk together the eggs, caster sugar, honey, and mirin until the sugar is fully dissolved and the mixture is pale and slightly thickened. Sift in the flour and bicarbonate of soda and stir to a smooth batter. Add the water and stir until the batter falls from the spoon in a slow, even ribbon.
5
Heat a non-stick pan over medium-low heat. Lightly oil and wipe out any excess with a folded cloth. Pour a small ladleful of batter to form a round of approximately 9 cm. Cook until bubbles break across the entire surface and the edges are set — the upper face should appear just dry. The colour on the underside must be pale gold only; deep browning at this stage is a mistake and will produce a tough exterior.
6
Flip the pancake and cook for a further 30 seconds until the second side is pale gold and the pancake is just firm to a light touch. Transfer to a clean cloth, cover to prevent drying, and repeat with the remaining batter. All pancakes should be uniform in diameter and colour.
7
Lay half the pancakes flat-side up. Place a generous dome of tsubuan at the centre of each — the filling should be prominent and, once sandwiched, visible beyond the pancake edge. Restraint in filling is a quality deficit. Press a second pancake flat-side down onto the anko. Wrap each assembled dorayaki loosely in cling film and rest for a minimum of 30 minutes. The moisture from the anko softens the pancake edges to the correct, yielding texture — eating immediately is the common error that denies the dish its character.
III

Quality Hierarchy

01
Reserve — Azuki beans from a specialist Japanese supplier; raw artisan honey; anko made over two days with an extended soaking and a second cook for depth. The benchmark is Usagiya of Ueno, Tokyo.
02
Estate — Good-quality dried azuki beans from a Japanese or Korean grocer; single-origin honey; batter rested overnight in the refrigerator for a more tender crumb.
03
Market — Standard dried azuki beans; clear blossom honey; batter prepared and cooked same day. Reliable and correct at this level.
04
House — Tinned sweet azuki paste used in place of made anko — the tsubuan texture and the structural sugar balance are both compromised, but the form of the dish is preserved.
IV

Sensory Tests

◇Touch. Cooked azuki beans yield completely when pressed between finger and thumb with no starchy resistance at the centre.
◇Sight. Anko paste holds a clean channel when a spoon is drawn through it — the channel closes slowly rather than immediately flooding back.
◇Sight. Dorayaki pancakes are pale gold on both faces, never brown; bubbles have broken fully across the surface before the flip.
◇Touch. After the 30-minute rest, the pancake edges yield softly at the join with the anko — no dry or firm border remains.
◇Where it lives or dies. The anko must be cooked with constant stirring to exactly the point where a drawn spoon leaves a slow-closing channel — too wet and the filling collapses; too long and bitterness overtakes the paste's deep, structural sweetness.
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VI

What to Pour

The pairing
Nikka From The Barrel
Nikka Whisky — Miyagikyo Distillery · Miyagikyo — Nikka Distillery
Not yet stocked in British Columbia
Whisky
From British Columbia

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Without alcohol

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The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Purely Artisan Foods
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