Japanese Waffles Dora Yaki Recipe

Name: Japanese Waffles Dora Yaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 2 large eggs; 1/4 cup granulated sugar; Light Corn Syrup; 1 tablespoon mirin (sweet rice wine); 1/2 teaspoon soy sauce; Baking Soda; 1/4 cup water; Cake Flour; Bean Paste

Experience the taste of Japan's best-kept secret – Dora Yaki waffles! These fluffy, subtly sweet waffles, enjoyed at countless Japanese festivals, are incredibly easy to make at home. This authentic recipe, inspired by those found at numerous Japanese fairs, delivers a light and airy texture with a hint of savory depth. Get ready to impress your friends and family with this delightful treat, perfect for a cozy afternoon or a special occasion. Fill them with sweet bean paste (anko) or a creamy cheese filling – the possibilities are endless!

Prep Time 15 mins

Cook Time 30 mins

Calories 179.7 kcal

Protein 8g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Waffles Dora Yaki

2 large eggs
1/4 cup granulated sugar
Light Corn Syrup
1 tablespoon mirin (sweet rice wine)
1/2 teaspoon soy sauce
Baking Soda
1/4 cup water
Cake Flour
Bean Paste

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How to Make Japanese Waffles Dora Yaki

In a bowl, whisk together eggs and sugar. Place the bowl over a pan of simmering water (double boiler) and whisk constantly until the mixture is light and fluffy and the sugar is dissolved.
Remove from heat and whisk in corn syrup, mirin, and soy sauce until well combined.
In a small bowl, dissolve baking soda in 1/4 cup of water. Add to the batter and whisk gently.
Gradually add the flour to the batter, alternating with the remaining water, folding gently after each addition. Do not overmix.
Whisk until the batter is the consistency of a thick custard sauce.
Cover the batter and let it rest for 10 minutes.
Heat a heavy-bottomed griddle or frying pan over medium-low heat. Add 1 tablespoon of vegetable oil and spread to coat the entire surface.
Wipe the griddle with a paper towel to remove excess oil.
Pour approximately 3 tablespoons of batter onto the hot griddle for each waffle. Let the batter spread naturally.
Cook until bubbles appear on the surface (about 2-3 minutes).
Carefully flip the waffles using a spatula and cook for another 2-3 minutes, or until golden brown.
Remove the waffles from the griddle and let cool on a wire rack.
Once cool, spread a layer of sweet bean paste (anko) on one waffle and top with another waffle to create a sandwich.
You can also fill with a cream cheese and sugar mixture if desired.
Store leftover waffles in an airtight container in the refrigerator for up to 3 days.