Miso Dorayaki
Ingredients
- 150 gWheat flour (sifted)
- 2 pcEgg (whole)
- 40 gWhite sugar
- 1 tbspHoney
- 1 tspBaking powder
- 30 mlMineral water
- 80 gmiso paste (for the filling)
- 1 tbspmirin
- 1 tspsoy sauce
- 150 gAzuki Beans (cooked and drained)
Method
Two amber-colored discs with a dense, elastic sponge texture. The miso heart provides a deep, salty note that contrasts with the soft biscuit.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately or wrap in cling film to retain moisture. Keeps for 24 hours at room temperature.
