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  • 執筆者の写真Michie

#163 / Vegan Japanese sweets 8 “Dorayaki” / ヴィーガン もちもちドラ焼き


Japanese sweets









材料 (7個分)

* 絹豆腐 80g

* 白玉粉 35g

* みりん 大2

* メープル 大1

* 豆乳 大1

* 薄力粉 35g

* 重曹 小1/8

* あんこ 70g (1個10g)


1. あんこは、1個10gで7つまるめておく。

2. ボールに絹豆腐と白玉粉を入れ、白玉粉をつぶしながら混ぜる。

3. みりん、メープルシロップ、豆乳を加え、つぶがほとんど見えない状態までよく混ぜる。

4. 薄力粉を加えて混ぜ、重曹を加えてさっと混ぜる。

5. 熱したホットプレートで大さじいっぱいずつ生地を乗せ、表面まで火が通るよう、触っても生地が手につかなくなるまで焼く。

6. 裏返して軽く焼いたらすぐ取り出す。

7. 合計14枚焼き、あんこをはさむ。


Dorayaki is a very popular Japanese sweets made with sweet red bean paste sandwiched between two pancakes.

I love this japanese traditional aroma of mirin and baking soda that is unique especially to dorayaki.

But the dough with egg is the standard for Dorayaki.

When made vegan, the dough tend to be dry, but it's not dry these Dorayaki.

The tofu-infused dough, a recent my favorite, also adds moistness.

The dough with glutinous flour is different from the fluffy Dorayaki, and has a rich and moist, chewy taste.

It is recommended to make it in a bite size.


Ingredients (for 7 pieces )

* 80g silken tofu

* 35g glutinous flour

* 2 tbsp mirin

* 1 tbsp maple syrup

* 1 tbsp soy milk

* 35g flour

* 1/8 tsp baking soda

* 70g cooked sweet red beans paste


1. Roll out 7 pieces of cooked sweet red bean paste, each weighing 10g.

2. Put silken tofu and glutinous flour in a bowl and mix while mashing the glutinous flour.

3. Add mirin, maple syrup, and soy milk and mix well until almost no lumps are visible.

4. Add flour and mix.

5. Add baking soda and mix.

6. Put dough by tablespoonfuls on a hot plate and bake until the top is cooked through and the dough no longer sticks to your hands when touched.

7. Turn over and remove immediately after baking, don't bake too much this side.

8. Bake 14 slices in total, and put red bean paste between two slices.


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