Dorayaki

Dorayaki (anime) — Anime

Chef: Megumi Tadokoro
In the manga: Chapter 239
Cuisine and type: Japanese, Dorayaki

Dorayaki is a dish made by Megumi Tadokoro in her match against Momo Akanegakubo during the 3rd Card of the 3rd Bout of the Rebels Vs. Central Régiment de Cuisine.

By giving a spin on an 800-year-old classic Japanese dish with the help of Kojirō Shinomiya, Megumi enhanced the flavor of the apple with an apple butter castella and an apple confiture, white bean paste filling. The combined flavor of this dish is like a punch packed with twice the power!!!

Real-world dishes

Wikipedia Page on Dorayaki

Real facts

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) also calls Dora Cake is a type of Japanese confection, а red-bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste. Dorayaki are similar to Imagawayaki, but the latter are cooked with the batter completely surrounding the bean paste filling and are often served hot. The original Dorayaki consisted of only one layer. Its current shape was invented in 1914 by Usagiya in the Ueno district of Tokyo. In Japanese, dora means "gong", and because of the similarity of the shapes, this is probably the origin of the name of the sweet. Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding, and the farmer subsequently used the gong to fry the pancakes, thus the name Dorayaki.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Official manga recipe

Megumi’s Apple Shiroan Dorayaki

Difficulty
Total time: 50 min
Hands-on: 50 min
Cost: ¥¥¥¥
Servings: 6

Equipmentfrying pan, pot, blender, hand mixer

Tastesweet, tangy

Ingredients

3 eggs
1 tsp soy sauce
1 tbsp honey
100 g silken tofu
300 g shiro-an (sweet white bean paste)
Butter, to taste
Apple jelly, to taste

[A]

150 g flour
1 tbsp baking powder
80 g wasanbon sugar (or superfine sugar)

Apple Filling

150 g apples

[B]

2 tbsp sugar
1 tsp lemon juice

Method

1
Split the sugar into 3 equal sized portions.
2
Crack the eggs into a bowl and whisk until fluffy.
3
Slowly add each portion of sugar to the eggs one by one while whisking and continue until soft peaks form. This is meringue.
4
Pour the silken tofu into a different bowl and blend with a hand mixer until smooth. Add the soy sauce and honey and mix until fully combined. Then pour it into the meringue and carefully fold in the mixture.
5
Sift the [A] ingredients in and fold until combined.
6
Heat a frying pan over medium heat until water droplets sizzle on contact. Ladle a portion of the batter in (approximately 4 inches in diameter) and cook until golden brown on both sides. Repeat until all the batter is gone. It should make 12.
Make the Apple Pie Filling
7
Quarter the apples and place in a pot with the [B] ingredients. Bring to a simmer and reduce until all the liquid is gone. Blend with the sweet white bean paste and split into 6 equal portions.
8
Spread butter on one side of each pancake. Place a portion of the apple pie filling on one and add a dollop of apple jelly before sandwiching with another pancake. Repeat for all pancakes.

Food safety

This uses raw or lightly cooked egg — use pasteurised eggs for children, pregnant people, older adults or anyone immunocompromised.