Daifuku: Strawberry-Filled Mochi That Melts in Your Mouth

Dorayaki Directions

• Create Perfect Batter
  In a large mixing bowl, beat 150g eggs until foamy. Gradually add 150g sugar while continuing to beat. Add 1 tablespoon honey and 1 tablespoon mirin during mixing. Beat until mixture thickens to a ribbon-like consistency (about 6 minutes by hand). The batter should fall back into the bowl in ribbons that hold their shape momentarily.
• Add Leavening & Flour
  Dissolve 1 teaspoon baking soda in 50ml water. Add to the egg mixture and blend well. Gently fold in 180g sifted cake flour with a spatula using a cutting motion. Mix just until no dry flour remains visible - overmixing will develop gluten and toughen the pancakes.
• Rest The Batter
  Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes. This crucial step allows the gluten to relax and the baking soda to activate properly, resulting in tender, evenly cooked pancakes.
• Adjust Consistency
  After resting, add 50ml water to the batter and gently stir to incorporate. The batter should now have a pourable but not runny consistency - similar to thick cream. If too thick, add a little more water one tablespoon at a time.
• Cook The Pancakes
  Heat a non-stick pan or griddle over medium-low heat. Lightly oil the surface and wipe excess with paper towel. Using a ladle, pour about 2 tablespoons of batter onto the pan, forming a circle about 3 inches in diameter. Keep batter portions consistent for uniform sandwiches.
• Monitor Cooking Progress
  When the surface begins to bubble and form small holes (about 1-2 minutes), the pancake is ready to flip. Turn quickly and cook the second side briefly, about 30-45 seconds. The ideal pancake is golden brown on the first side, slightly lighter on the second side.
• Maintain Moisture
  As you cook, immediately cover finished pancakes with plastic wrap or a damp cloth to prevent drying. This step is essential for maintaining the soft, moist texture that makes dorayaki special.
• Assemble & Serve
  Once all pancakes are cooked and slightly cooled, place a generous tablespoon of red bean paste on the less browned side of one pancake. Cover with another pancake (browned side out). Gently press edges together. For best flavor, wrap assembled dorayaki individually and let rest for 30 minutes before serving.