Matcha Dorayaki - Noriko's Kitchen - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. In a medium bowl, sift together the cake flour, matcha powder and baking powder. Repeat sifting two or three times.
2. In another bowl, whisk the egg, mirin and sugar. Add to the dry ingredients and mix until very smooth.
3. Test the batter: lift some with the whisk and let it drop back in. It should flow quickly and the lines should vanish fast. If it is too thick, add water 1/2 tablespoon at a time.
4. Lightly oil a large frying pan with a paper towel and heat over medium-low. Pour 1 tablespoon of batter from about 6 inches (15 cm) high so it spreads into a 3-inch (7.5 cm) round. Cook 2-3 at a time.
5. Cook until the surface is covered in bubbles and the edges look dry, then flip and cook for about 1 minute more. Make 10 pancakes in total and let them cool slightly.
6. Place a heaping tablespoon of anko on one pancake, top with a second pancake and press gently. Wrap in plastic and pinch the edges to seal, then remove the plastic to serve.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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