Miso Dorayaki

Two amber-colored discs with a dense, elastic sponge texture. The miso heart provides a deep, salty note that contrasts with the soft biscuit.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 313
• Protein: 12 g
• Carbs: 57 g
• Fat: 4 g

Ingredients

• 150 g Wheat flour ( sifted )
• 2 piece Egg ( whole )
• 40 g White sugar
• 1 tbsp Honey
• 1 tsp Baking powder
• 30 ml Mineral water
• 80 g miso paste ( for the filling )
• 1 tbsp mirin
• 1 tsp soy sauce
• 150 g Azuki Beans ( cooked and drained )

Instructions

1. Pancake batter

   Whisk the eggs with the sugar and honey until the mixture turns pale. Stir in the sifted wheat flour and baking powder. Pour in the mineral water to thin the batter until it forms a thick ribbon.

2. Resting the batter

   Let the batter rest at room temperature. It should be smooth and show tiny air bubbles on the surface, a sign that the yeast is activating.

3. Cooking the discs

   Heat a non-stick pan without fat. Pour a small ladleful to form a 10 cm disc. When bubbles burst on the surface and the edges set, flip it over. The side should be a uniform brown, like soft leather.

4. Filling

   Mix the miso paste with the azuki beans, mirin, and a dash of soy sauce to soften it. Spread a spoonful in the center of a disc and close with a second one. Lightly press the edges to seal the assembly.

Chef's tips

• Wipe the pan with oiled paper then remove excess: the surface must be dry for a clean color.
• Never press the biscuit during cooking, you would break the air bubbles that make it soft.

Storage

Eat immediately or wrap in cling film to retain moisture. Keeps for 24 hours at room temperature.