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1
MANJU — Combine sifted wheat flour and sugar in a bowl. Add water gradually, mixing until a smooth, soft dough forms that is neither sticky nor cracking at the edges. If using sake kasu, dissolve it in the water before adding. Rest the dough for 10 minutes under a damp cloth. The dough is ready when it holds a smooth surface without tearing.
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2
Divide anko into portions of approximately 25 g each. Divide the rested dough into equal pieces — roughly 15–18 g each. Flatten each piece into a thin round disc in the palm. Place one anko portion at the centre. Gather the skin edges up and around the filling, pinching firmly to seal at the base. The skin must be thin enough to feel delicate but substantial enough to hold its shape under handling; a skin that tears before steaming will collapse in the steamer.
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3
Prepare the steamer. Bring the water in the steamer to a full, vigorous boil before placing any manju inside. This is where the dish lives or dies: the blast of initial steam when the manju enter a fully pressured steamer creates the lift that produces the smooth, slightly domed top surface characteristic of premium manju. A steamer that is not yet at full steam will produce a flat, dense skin.
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4
Place the manju, sealed-side down, on squares of parchment paper inside the steamer basket, spaced to allow expansion. Place the lid and do not open the steamer during cooking. Steam for 8–12 minutes. Remove promptly when the time is reached; the skin should appear smooth, slightly translucent, and set. Over-steaming produces a gummy, collapsed surface that cannot be recovered.
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5
DORAYAKI — Beat eggs, sugar, and honey together until the mixture is pale, slightly thickened, and holds a brief ribbon when the whisk is lifted. Fold in sifted flour until just combined and the batter is smooth. Add water to loosen to a pourable consistency. Add baking soda last, stir once to incorporate, and proceed immediately to the griddle. The batter must be used within 10–15 minutes; beyond this the leavening reaction with the honey's acidity over-gases the batter, causing it to spread thin and produce a spongy rather than cakey texture.
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6
Heat a flat griddle over medium-low heat. Lightly oil the surface. Pour batter to form circles of approximately 9 cm diameter. Cook without moving until bubbles form uniformly across the entire surface and the edges appear set. Flip once. The underside should be an even, rich brown from the Maillard reaction between the honey sugars and the batter proteins. Cook the second side briefly until just set. Transfer to a rack and cool completely before assembling.
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7
Place one cooled pancake flat-side up. Spoon anko across the centre, spreading it to cover only the inner two-thirds of the pancake's diameter and leaving a clean edge of bare pancake around the perimeter. Press a second pancake flat-side down onto the filling with even, gentle pressure. The filling should be contained and level; excess anko that reaches the edge will push the pancakes apart and make the confection difficult to eat.