Dorayaki (どら焼き)

Dorayaki are two small round pancakes sandwiched around Azuki bean paste. They take their name from the Japanese word for gong. Dorayaki are probably most commonly known by Asians through the famous anime and manga character, Doraemon. Doraemon is a cat-shaped robot from the future who has a famous four-dimensional pocket filled with useful gadgets. Doraemon absolutely loves Dorayaki. I have previously tried packaged Dorayaki from Asian supermarkets. However, after tasting them at a recent Chef’s Armoury event, I can say that they ,obviously, taste better fresh.

Thanks to Chef’s Armoury, I have a recipe for Matcha (green tea) Dorayaki to share with everyone. Enjoy!

Matcha Dorayaki

Serves: 8 – 10
Preparation time: 5 mins + 20 mins resting
Cooking time: 4 mins a batch


  • 3 eggs
  • 150 grams Japanese White Sugar
  • 3 grams good quality matcha powder (you made need more when using lower quality matcha powder)
  • 175 millilitres warm water
  • 1 tablespoon corn syrup or glucose syrup
  • 1 teaspoon baking powder
  • 180 grams plain flour (cake flour is best)
  • Oil for cooking
  • Some chunky style red bean paste


  1. Combine  the water, baking powder and syrup. Make sure the syrup has dissolved into the water and cool.
  2. Whisk eggs and sugar until you have soft peaks.
  3. Sift the flour and matcha powder three time. This ensures that there are no lumps in both the flour and the matcha powder.
  4. Slowly add the sifted flour into the egg mix while whisking, followed by the liquids.
  5. Mix well and set aside for approximately 20 minutes. After 20 minutes, the consistency should be slightly thickened. Adjust with a little bit of water to get a pancake mixture consistency.
  6. Cook the mixture in a pan over medium heat (180°C) until bubbles appear on the surface. Make sure they are all approximately the same size.
  7. Flip the pancakes over when the bottom is nicely browned. When the other side is nicely browned as well, they are ready to be taken off the heat.
  8. Serve two pancakes sandwiched together the prepared red bean.
  9. Enjoy while warm!
  10. Dorayaki and Ichigo Daifuku

Happy nom nom nom-ing!

Chef’s Armoury Event – Rosebery, Sydney

Last Saturday, the boyfriend, his sister and I made our way to Rosebery. I had signed us up for two classes for this Saturday a couple of months ago. The classes were being held at the Chef’s Armoury store in Rosebery. The store is relatively easy to find as it was on a main road and there was quite a lot of parking available nearby for free. Chef’s Armoury is a store that specialises in Japanese food and knives. As well as this, they do have quite an extensive range of Japanese cookware and accessories.

I have always loved Japanese things. The food, the culture, the fashion, the history, the people, the technology and of course the dramas. I have been to Japan a couple of times and am always willing to go back. Japan always brings back great memories…

But back to Chef’s Armoury…It is quite a quaint store that offers many classes including knife skills classes, knife sharpening classes, cooking classes and sashimi and filleting classes. Check out some of their classes and events that they have to offer. I found that it was quite smart to introduce some free events where people could have a taste of what they were offering and well as to lure people into the store to purchase their products (we came away with some goodies).

As I personally do not like being late, we arrived about 30min early for the event. The store was quite empty with a couple of customers looking around. I was nosy so I also had a look around.

This was probably about 1/3 of the store.

Even the fake sushi was kawaii!! Behind are some tins of real 100% powdered wasabi. Alas I don’t eat sashimi or sushi at home so I didn’t buy a jar even though I wanted to.

Sashimi and Filleting Demonstration

People started rolling in and soon enough, the demonstration started. The sashimi demonstration was done by Leigh Hudson. I had first met Leigh at the Good Food and Wine show a couple of week back and had had a little chat with him about the blog (which he updates). He was very nice and it was good to see him again.

Top: Yanagiba knife. Bottom: Deba knife.

Leigh is very into cleaning the knife properly as there is bacteria right under the skin of the kingfish. You have to carefully scale and fillet the fish properly to avoid any cross contamination.

Filleting the kingfish. Try to cut as close to the bones as possible. Otherwise you can use the fish bones to make a stock.

Leigh filleting the other side of the kingfish.

Look at the beautiful fillet of kingfish. I could eat it all myself.

Slicing sashimi

Plates and plates of delicious, fresh kingfish sashimi.

My plate of sashimi with fresh wasabi and shredded daikon. The daikon helps with the bacteria in the fish.

The demonstration finished , but we hung around as the next demonstration was in 1.5 hours and there was nothing nearby worth going it. We had a chat with Leigh and Eddie (Leigh’s lovely assistant) about random things.

Genmai Brown Rice. It looks yummy. I am a massive fan of Genmaicha.

Kyoto Green Tea and Sweets Demonstration

Left to right: Kyuusu teapot, tea sifter, green tea whisk.

The mochi before it is worked and divided to make the daifuku.

Ichigo (Strawberry) Daifuku

Green Tea Pancakes

Green Tea Pancakes with Red Azuki Beans

The final product: Dorayaki!

Dorayaki and Ichigo Daifuku

I had a great time at Chef’s Armoury. With a morning of sashimi to an afternoon of green tea and Japanese sweets. I really did learn a lot. The next event is in a couple of weeks and I shall be attending yet again, this time it’s Takoyaki. Yum! I will make some Dorayaki and some Ichigo Daifuku of my own soon (when I’m free from assessments).

Learn how to use other Japanese ingredients and Japanese knives at Chef’s Armoury.

Until then…

Happy nom nom nom-ing!