Recipe：A fluffy dorayaki filled with matcha and red bean yokan

 

Dorayaki Description

This dorayaki represents a refined “first sample” creation, combining visual elegance, balanced flavor, and convenient portability.

The pancake layers are soft yet resilient, offering a moist texture that holds its shape—perfect for enjoying by hand without utensils. Inside, a harmonious blend of mildly sweet chunky red bean paste and matcha-flavored mochi or yokan delivers a rich, traditional taste.

It pairs beautifully with green tea or matcha, enhancing the subtle bitterness and sweetness in every bite. Ideal for tea ceremonies, café menus, or gift sets, its visual appeal is striking: the cross-section reveals a vivid green matcha center framed by glossy red beans, evoking seasonal charm and sophistication.

Packaged individually, it’s easy to carry and share—perfect for events or pop-up sales. This dorayaki honors the essence of wagashi while adapting to modern lifestyles, making it a truly exemplary “first sample” offering.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Matcha Azuki Yokan (6 servings) – Ingredients Table


Click photo to enlarge小豆抹茶羊羹どら焼き1
Ingredient Amount Notes
Agar powder 4g Fully dissolve in boiling water
Water 300ml For dissolving agar
Granulated sugar 100g Mild sweetness (adjustable)
Ise matcha powder 6g Bright color and aroma
Smooth red bean paste 250g Fine-textured paste
Cooked azuki beans (chunky) 50g Adds texture
Matcha powder for dusting As needed Optional

 

2：How to Make Matcha Yokan (Approx. 6 Servings)


小豆抹茶羊羹どら焼き2

Ingredients

  • Agar powder: 4g
  • Water: 300ml
  • Granulated sugar: 100g
  • Ise matcha powder: 6g
  • Smooth red bean paste: 250g
  • Cooked azuki beans (optional): 50g

Instructions

  1. Dissolve agar In a saucepan, combine water and agar powder. Bring to a boil over medium heat and simmer for 2 minutes until fully dissolved.
  2. Add sugar Stir in granulated sugar and continue heating for 1 more minute until completely dissolved.
  3. Add matcha powder Remove from heat. Sift in matcha powder and whisk thoroughly to avoid lumps.
  4. Incorporate red bean paste Add smooth red bean paste and mix until the mixture is uniform and glossy green.
  5. Pour into mold Pour the mixture into a rectangular mold. Optionally, sprinkle cooked azuki beans on top or within the mixture. Let cool slightly.
  6. Chill and set Refrigerate for 2–3 hours until firm. Remove from mold and slice into portions.

Dorayaki Batter Recipe and Cooking Tips


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Batter Ingredients (Makes ~4 pancakes)

  • Eggs: 2 (room temperature)
  • Granulated sugar: 80g
  • Honey: 20g
  • Cake flour: 100g (sifted)
  • Baking powder: ½ tsp
  • Water: 1 tbsp (to adjust consistency)

Instructions

  1. In a bowl, whisk together eggs, sugar, and honey until well combined.
  2. Sift in flour and baking powder, mix until smooth.
  3. Add water to adjust the texture, then cover and refrigerate for 30 minutes.

Cooking Tips

  • Preheat a non-stick pan or griddle over medium-low heat.
  • Lightly oil the surface and wipe off excess with paper towel.
  • Cook two pancakes at a time to ensure even heat distribution and consistent browning.
  • Flip when small bubbles appear on the surface, cook for 10 seconds more, then remove.
  • Wrap in plastic wrap while warm to keep them moist and tender.