Join the adorable Tomoko-san form Osaka in learning how the make a classic Japanese confection and the art of brewing Japanese tea. In Japan it is customary to enjoy sweets and tea together. In this class, Tomoko will show you how to make dorayaki, which is a fluffy honey pancake sandwich classically filled with a sweet red bean filling (but the varieties of fillings are endless)!
Finally, Tomoko will teach you about Japanese green tea and how to brew a delicious cup to enjoy with your dorayaki!
Class Details
June 7 at 5:00 PM - 6:30 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
The expectation is that you will have some common household ingredients like salt, pepper, seasonings, olive oil, etc. Here is a complete list of ingredients. If you do not have them, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Note:
For this recipe you can use pre-made anko (red bean paste) or you can make your own using Tomoko’s original recipe below.
200 grams (1/2 cup) of dried red beans
200 grams (1 cup) of sugar
2 pinches of salt
To make the red bean paste, wash the beans gently and add to a large pot of water and boil on medium heat. After boiling drain the water and re-boil the beans again 2-3 times. Finally add the cooked red beans into a pot with about three times the water and cook on low heat for at least one hour until the beans are very soft. (Remove any foam that may form during this process with a spoon.) Strain the beans and add to a pot and combine with sugar. Cook until the beans reach a mashed potato consistency. Add a few pinches of salt immediately before finishing. Leave on a tray to cool.
Dorayaki
8 pairs
Dough
2 Eggs
80 grams (3/8 cup) of sugar
1 tablespoon of honey
1 tablespoon Mirin
2 grams (1/2 teaspoon) baking soda or 4 grams (3/4 teaspoon) baking powder
4 milliliters (1 teaspoon) of water
90 grams (3/4 cup) cake or all-purpose flour (option to use gluten-free flour)
Vegetable oil for frying
Filing
Anko (Japanese red bean paste) (Buy premade anko or make your own using the recipe in the preparation notes)
Other fillings of your choice. Here are a few popular ingredient combinations:
Anko (red bean paste) + whipped cream/vanilla ice cream/cream cheese
Matcha ice cream
Chocolate cream/Nutella
Japanese Green Tea
At least 100 milliliters filtered and boiling water
3 grams (1 tablespoon) of loose-leaf Japanese green tea
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Bowl
Hand mixer
Whisk
Scale
Tablespoon
small cup
Powder sieve or strainer
1 Nonstick pan
Ladle
Spatula
Towel
teapot/tea steeper
mug or cup for hot beverages
General Steps
Making dorayaki batter.
Prepare the filling.
Fry the dorayaki.
Learn how to brew Japanese tea from Tomoko.
Enjoy dorayaki and tea together!
More Classes from Tomoko
Please see below for all class options by this chef or email hello@thetablelesstraveled.com.