Dorayaki and taiyaki are two beloved Japanese sweets that often get confused. Dorayaki is a soft, pancake-like sandwich filled with sweet red bean paste, while taiyaki is a fish-shaped waffle with a crispy exterior and a warm, molten filling. Both are simple to make at home with basic pantry ingredients, and this guide walks you through each recipe so you can taste the difference yourself.
Ingredients
For Dorayaki (makes 8 small sandwiches)
- 4 large eggs (200 g)
- 1/2 cup (100 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 cup (120 g) all-purpose flour
- 1/2 tsp baking soda
- 2 tbsp (30 ml) water
- 1 cup (300 g) sweet red bean paste (anko), store-bought or homemade
- 1 tbsp (15 ml) vegetable oil, for the pan
For Taiyaki (makes 6 fish)
- 1 cup (120 g) all-purpose flour
- 1 tbsp (15 g) cornstarch
- 1 tsp baking powder
- 1/4 cup (50 g) granulated sugar
- 1 large egg (50 g)
- 1 cup (240 ml) milk
- 1 tbsp (15 ml) honey
- 1/2 cup (150 g) sweet red bean paste (anko), or custard, chocolate, etc.
- 1 tbsp (15 ml) vegetable oil, for the mold
Instructions
For Dorayaki
- In a large bowl, whisk the eggs and sugar until pale and frothy. Add the honey and mix well.
- Sift in the flour and baking soda, then add the water. Whisk until the batter is smooth and lump-free. Cover and let rest for 15 minutes.
- Heat a non-stick skillet over medium-low heat. Lightly oil the pan with a paper towel dipped in vegetable oil.
- Pour about 2 tablespoons (30 ml) of batter into the pan to form a 3-inch (7.5 cm) circle. Cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes.
- Flip and cook the other side for 1 minute. Transfer to a plate and repeat with the remaining batter. You should have 16 thin pancakes.
- Let the pancakes cool completely. Spread about 1 tablespoon (15 g) of red bean paste on the flat side of one pancake, then top with another pancake to make a sandwich. Repeat with the remaining pancakes.
For Taiyaki
- In a bowl, whisk together the flour, cornstarch, baking powder, and sugar.
- In another bowl, beat the egg, then add the milk and honey. Whisk until combined.
- Pour the wet ingredients into the dry and mix until smooth. Let the batter rest for 10 minutes.
- Heat a taiyaki mold over medium heat. Brush both sides of the mold with vegetable oil.
- Pour about 2 tablespoons (30 ml) of batter into the bottom half of the mold, filling the fish shape about halfway. Add 1 tablespoon (15 g) of red bean paste in the center, then cover with another 1 tablespoon (15 ml) of batter to enclose the filling.
- Close the mold and cook for 3-4 minutes, then flip and cook for another 3-4 minutes, until the taiyaki are deeply golden and crisp. Carefully remove from the mold and repeat with the remaining batter.
Tips
- Rest the batter: Letting the dorayaki batter rest for 15 minutes allows the flour to hydrate, giving you softer, more even pancakes. For taiyaki, resting helps create a crispier exterior.
- Substitute anko: If you can’t find sweet red bean paste, use a thick custard, Nutella, or even a mashed sweet potato mixture. The texture will be softer, but the taste will still be delicious.
- Common mistake: Don’t overfill the taiyaki mold—the batter will spill out and make a mess. Stick to about 2 tablespoons of batter per layer.
- Keep warm: If making a large batch, keep cooked dorayaki and taiyaki on a wire rack in a 200°F (93°C) oven while you finish the rest, so they stay crisp and warm.
Serving Suggestions
Serve dorayaki at room temperature as a snack or dessert, often with green tea. Taiyaki is best enjoyed warm, straight off the griddle, when the exterior is crisp and the filling is molten. You can also serve taiyaki with a scoop of matcha or vanilla ice cream for a modern twist.
Variations
For dorayaki, try adding a layer of whipped cream or a slice of cheese for a savory-sweet combo. For taiyaki, experiment with fillings like chocolate, custard, or even savory options like cheese and ham. You can also make a gluten-free version by substituting the all-purpose flour with a 1:1 gluten-free blend.
Storage and Reheating
Store leftover dorayaki in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Taiyaki is best eaten fresh, but you can refrigerate leftovers for up to 3 days. To reheat, place them in a toaster oven at 350°F (175°C) for 5-7 minutes, or until crisp and heated through. Microwaving will make them soft and chewy, which is fine for dorayaki but not ideal for taiyaki.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, both batters can be made a day ahead and stored in the fridge. Let them come to room temperature and give them a quick stir before using. The texture may be slightly different, but they will still work.
What is anko and where can I find it? Anko is sweet red bean paste made from azuki beans and sugar. It’s available in Asian grocery stores, often in cans or vacuum-sealed packs. You can also make it at home by simmering beans with sugar until thick.
Do I need a special taiyaki mold? Yes, a taiyaki mold is essential for the fish shape. You can find cast-iron or non-stick molds online or in Japanese kitchenware stores. If you don’t have one, you can make the batter as small pancakes and fill them like dorayaki.
Why is my dorayaki batter too thick or too thin? The batter should be similar to pancake batter—pourable but not runny. If it’s too thick, add a teaspoon of water at a time. If too thin, add a tablespoon of flour. Adjust until you get the right consistency.
Can I freeze these? Yes, both freeze well. Wrap each piece individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge and reheat as directed.
What’s the difference between dorayaki and taiyaki batter? Dorayaki batter is thicker and slightly sweeter, resulting in a fluffy, cake-like texture. Taiyaki batter is thinner and crispier, similar to a waffle or crepe batter. The cooking method also differs: dorayaki is cooked on a flat griddle, while taiyaki is cooked in a mold.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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