The famous Japanese recipe of Dorayakis

The famous Japanese recipe of Dorayakis

Dorayakis, the most popular sweet in Japan

Currently, we can affirm that practically all countries consume Japanese food. Certainly, sushi and ramen are two very popular dishes in Japan and increasingly in other parts of the world. Even so, the most traditional dishes of Japanese culinary culture are still unknown. For this reason, we want to give you the famous Japanese recipe of Dorayakis.

Dorayaki is known worldwide for being Doraemon’s favourite sweet. It was invented in 1914 by the Usagiya pastry shop in Tokyo. Nowadays, the establishment is a place of pilgrimage for many fans of this cake.

The famous Dorayaki recipe

The Dorayaki consists of two circular biscuits filled with anko (candied red bean). Also, you can fill them with chestnut cream, jam, chocolate, fruit, etc. The recipe is very easy and quick to prepare.

Ingredients for the dough

  • 2 eggs
  • 25 g of sugar
  • 80 ml of water
  • 150 g of flavour
  • 60 g of honey
  • 5 g of baking powder

Ingredients for the filling

  • 70 g of red beans
  • 5 g of glucose
  • 60 g of sugar
  • Pinch of salt

Procedure for the dough

First of all, you must take a large recipient. Then, you must pour the flour, sugar and eggs, and stir everything very well. When mixed, you have to add the yeast, water and honey.

Secondly, you must beat all the ingredients with a blender until you get a completely homogeneous mixture. The mixture should have a semi-liquid consistency.

After that, you should let the dough cool in the fridge for 20-30 minutes.

Next, heat some oil in a pan over medium heat. Use a ladle to pour some dough into the pan and when bubbles start coming out, turn it over.

Finally, when the biscuits are cooked, you must stack them 2 in 2 and then fill them.

Procedure for the filling

Firstly, you must put the red bean soak for 12 hours. Then, you must put the beans to boil for 30 minutes and strain them.

Next, you must bring the beans back to a boil and incorporate the glucose and sugar. These should be cooked until you get a homogeneous paste.

Finally, you can put the filling between two biscuits and get a perfect Doriyaki!

We hope you will be encouraged to cook the famous Japanese recipe of Dorayakis with your family! Anyway, we recommend you come to Japan and taste the traditional dorayakis.

If you are organizing a trip to Japan, do not forget to apply for Japanese visa. This document will be mandatory for travelling to Japan in 2020.

Recipe: Tatsuta age of chicken

Tatsuta age of chicken

Tatsuta age is a type of agemono frying in which the genus (chicken, fish or seafood) is previously marinated with soy sauce, sake, mirin and other dressings. Then flour with katakuriko and fry in plenty of oil.

Sometimes it is confused with karaage, but the fundamental difference between the two types of frying is that the ingredients of the tatsuta age have been previously marinated. For this reason, the result has a darker color and is tastier.

In this post, we will see how to prepare the recipe of the tatsuta age of chicken. So, we’ll need a couple of chicken thighs and the necessary ingredients to marinate it. If you don’t have katakuriko, potato starch or potato starch, you can also use kuzuko or root starch from the kuzu plant. Also, if you do not have mirin, you can replace it with sake and add sugar.

Ingredients (for 1 person)

You will need: 2 boneless chicken thighs / 2 tablespoons soy sauce / 2 tablespoons sake / 2 tablespoons mirin / 1 tablespoon grated ginger / 150 g katakuriko (potato starch) to batter.

Preparation

  1. Grate ginger and squeeze it into a bowl to extract the juice.
  2. Then, incorporate soy sauce, sake and mirin to make the marinade.
  3. Cut each chicken thigh into 4 pieces and introduce them into 2. Let marinate between 15 and 20 minutes.
  4. After that, heat the oil in a saucepan at 180ºC.
  5. Remove the chicken from the marinade sauce and dry it lightly with kitchen paper.
  6. Flour the chicken with the katakuriko so that it is coated with a thin layer.
  7. Carefully place the chicken in the hot oil. So that the oil does not lose its temperature, it is better to fry a few pieces at a time. Fry for about 4 minutes, until golden brown and crisp on the outside and cooked inside. Cut one of the chicken pieces in half to check that it is well done. Let the rest of the chicken drain on kitchen paper so that the excess oil is absorbed.
  8. Finally, serve hot, accompanied by garnish. It can also be seasoned with Japanese mayonnaise.

We hope you enjoy preparing this recipe from Japan!

How to prepare a Shoyu Ramen?

How to prepare a Shoyu Ramen

Shoyu Ramen is a noodle soup with a tasty broth that uses soy sauce as the basis of its flavour. Anyway, each region of Japan cooks ramen in a different way. Next, we explain to you an easy recipe.

Shoyu Ramen – Noodle soup

Ingredients

  • 1 packet of chuka noodles.
  • 1 finely chopped garlic.
  • 1 teaspoon of fresh ginger.
  • 1 teaspoon of sesame oil.
  • 2 cups of chicken broth (see recipe below).
  • 1 cup of dashi broth (see recipe below).
  • 1 teaspoon of sake.
  • 1 teaspoon of salt.
  • 1 teaspoon of sugar.
  • 3 teaspoons of soy sauce.
  • 1 leaf of nori.
  • Pimenta.
  • Chinese spring onion (finely chopped).

Also, we recommend adding some toppings: Soya shoots (blanched 15 seconds), Nibuta or chasu and Ajitsuke tamago. However, you can choose if you want to add these ingredients.

Preparation

1. Firstly, heat the sesame oil in a deep casserole dish. Sauté the cut ginger and garlic in the casserole. Then, lower the heat and remove the ginger and garlic.

2. On the other hand, add the chicken soup and dashi broth to the casserole and bring to a boil.

3. Also, add sugar, salt, sake, and soy sauce to soup.

4. In the meantime, boil water in a large saucepan. Add noodles to boiling water and cook for a few minutes or according to package directions. Leave them al dente.

5. After that, serve soup very hot in individual bowls.

6. Above all, drain the noodles well and serve them inside the bowls with the soup very hot.

7. Finally, put as a topping over the soup with noodles, a square of nori seaweed on one side, the finely chopped spring onion and a little pepper. Place the nibuta, the soy sprouts and the ajitsuke tamago to taste, sink them a little to warm them.

Next, you will find the chicken broth and dashi broth recipes. We recommend you the recipes but if you want you can buy the product cooked.

Preparation for 3 litres of homemade chicken broth

Ingredients

  • 1 or 2 chicken carcasses.
  • 1 piece of chicken.
  • 1 onion.
  • 1 leek.
  • 1 apple.
  • 1/2 head of garlic.
  • Various slices of fresh ginger.
  • Salt.

Preparation

Firstly, you have to blanch the carcasses and the hen by boiling them in water for five minutes, draining and cleaning them under cold water. Then, add about 4 liters of clean water in a deep pot and cook all the ingredients together including the chopped vegetables 1h and 1/2 in an express pot or minimum 3h in a normal pot. Certainly, the ideal time is 6 hours over low heat. Finally, remove excess fat with a skimmer. Then, you can strain the broth and set aside.

Preparation for 1.5 litres of homemade dashi broth

Ingredients

  • 30g of kombu.
  • 40g of katsuobushi seaweed (dried bonito).

Preparation

Firstly, clean the kombu seaweed with a wet cloth to remove the white powder on top. Then, put 1.5 liters of water in a deep pot, add the kombu seaweed and let it macerate for half an hour. After that, you have to light the fire at half power and when it comes to a boil remove the kombu seaweed. Loosen the fire to stop cooking and add the katsuobushi. Importantly, turn off the heat before it boils and let it rest for a while. Finally, strain the whole broth with a sieve and a rag or a Chinese sieve.

In conclusion, this is a recipe that you can cook in an easy and quick way.

We hope you enjoy preparing this amazing recipe!

Discover what to eat in Japan

What to eat in Japan

Traditional dishes you cannot miss

In this article, we are going to show you that Japan not only stands out for sushi. There are many other dishes that sometimes go unnoticed by those who do not know Japanese culture. Discover what to eat in Japan!

Our trip to Japan has been the most enjoyed from the gastronomic point of view, but some people tell us that they hesitate to go there, precisely because of the food.

Beginning a meal

DONBURIS

In this term, a large number of dishes are included. Donburi means bowl, and they come to be bowls of rice with other ingredients (vegetables, meat, fish …). The name of each type is given by the main ingredient plus the “DON” suffix.

  • Oyakodon: Chicken, scrambled egg and onion. If you want to know more about this dish, click here to discover the recipe.
  • Tendon: Tempura of vegetables and/or fish.
  • Gyudon: beef and onion. This is very common in some 24-hour chains. We loved the one who brought grated cheese and another with tomato sauce.

KATSUDON

Breaded pork tenderloin (Tonkatsu), scrambled egg and onion. Tonkatsu is also served alone and accompanied by a “Tonkatsu” sauce very similar to Worcestershire sauce.

Tonkatsu in Japan

RAMEN

This is the Japanese version of the Chinese noodle soup. Although there are different types, depending on the composition of the broth (soy sauce, miso …) and the ingredients they contain, the vegetables and the pork loin are usually not lacking, but we ask for ready-to-eat ramen. There is another soup called Udon, but it is thicker than Ramen’s.

JAPANESE CURRY

Also called Kare, Japanese curry is different from what we can find elsewhere. In Japan, curry is a stew of vegetables and meat that carries this spice. It is served with rice and, sometimes, with breaded pork loin (Tonkatsu). In this case, his name is Katsukarê.

TAKOYAKIS

Octopus balls. They are dumplings made from flour, with some condiments, and they carry a piece of octopus inside. Moreover, they usually put Tonkatsu sauce and mayonnaise on the top.

Takoyaki in Japan

YAKISOBAS

Fried noodles with different vegetables.

Yakisoba in Japan

YAKITORI

The normal Yakitori is the chicken skewer. Nowadays, it can be used as a generic word on a skewer, and there are places that do it for different things.

This is perhaps the most “strange” dish we encountered during our trip. In addition to chicken meat and vegetables, you can also make liver, cartilage, intestines, etc. If you do not like to try this type of food, ask for “Tori niku” (chicken meat), but usually, they offer you the normal Yakitori.

Yakitori in Japan

GYOZAS

What we call Chinese meatballs. Stuffed pork and/or veal with garlic and some condiments.

OKONOMIYAKI

It’s difficult for me to describe this dish. Its meaning is “cooked to your taste”, because, in some restaurants, you do it yourself by putting the ingredients on the hotplate.

It is also called “Japanese omelette” because it usually has an egg layer in the form of an omelette at the base.

We tried the one made in Hiroshima: fried noodles, soy, cabbage, bacon and eggs. In this case, they did it to us.

Desserts

At this point, we would like to talk about the sweetest part… the desserts!
Japanese citizens love cakes, so you’ll see them everywhere (ice cream cups with fruit, huge pancakes with fruit and even cheesecakes).
Still, we recommend you to try the traditional Japanese flavours such as green tea, sakura (cherry blossom), roasted soybeans, anko (sweet bean paste, widely used for fodder, similar to chocolate).

All these flavours can be found, among others, in the following desserts:

MOCHIS

Gooey rice cake, usually stuffed with anko. Sakura-mochi is typical of the cherry blossom period, with a mass of rice bearing a cherry blossom that gives it a pink color.

DANGOS

They are also sticky rice balls but strung like a skewer.

Dangos in Japan

TAIYAKI

It’s a waffle-stuffed fish. I found them full of Anko and Cream (kurima).

DORAYAKIS

Known as the Doraemon Cake! You can also find two pancakes with Anko in the middle.

Dorayaki in Japan

ICE CREAMS

Creamy and full of flavor. We loved soy, it has a roasted taste that looks a bit like coffee. Since they are cheap and usually sold individually, you should definitely try them out until you find out which flavor or type of sweets you prefer.

Finally, we would like to tell you that in large cities it is easy to find western restaurants (there are many Italians), international fast food chains, as well as Japanese burgers.

Click here to discover other desserts.

All you need to know about Azumino’s wasabi

japanese wasabi

Wasabi as one of the most emblematic foods

Wasabi is one of the most important ingredients of Japanese gastronomy. But the real wasabi has nothing to do with the substitute that is marketed in other forms.

Characteristics

  • This product is obtained from a plant of which the rhizome or underground stem is used.
  • It has a characteristic deep green colour and you can use it as a seasoning for sushi, sashimi and a host of other dishes.
  • Wasabi has antibacterial properties, stimulates appetite and is very healthy.
  • The leaves can also have other culinary applications, using them as vegetables, although their use is not as widespread.

Also, the spicy wasabi stimulates the nostrils with its fresh and potent aroma. The initial spicy flavor gives way to a sweet aftertaste, providing a blend of unique aromas and flavors.

Types of wasabi

Basically, there are two kinds of wasabi. The experts cultivate these two kinds in very different ways.

  • The wasabi sawa (沢わさび), which needs to be planted in one aquatic medium.
  • The hatake wasabi (畑わさび), which is planted in a field because it does not need so much water.

In the West, it is common to find substitutes derived from radish but they contain green dye. They are marketed in powder form as kona wasabi (粉わさび) and in tube form as neriwasabi (練りわさび).

Sawa wasabi

First of all, the scientific name of the swamp wasabi is Wasabi Japonica Matsumura. It grows in semi-aquatic conditions. It produces larger and higher quality rhizomes. Cousine Chefs appreciate it a lot. It can only grow in certain areas of Japan where climatic conditions are appropriate.

Wasabi sawa cultivation is very expensive.
The temperature of the water must be between 13ºC and 18ºC.

Hatake wasabi

The hatake wasabi (畑わさび) literally translates as field wasabi. You can cultivate this variety in a very different way.
It can grow in wet and cool soils during the summer. It has a higher nitrogen content. You can find some of these varieties planted in Europe. But the European product is not sweet and mild, like the Japanese, but bitter and spicier.

Horseradish

In most cases, in the West or even in Japan, a horseradish-based substitute with green dye is used as if it were wasabi. But this one has nothing to do with the real wasabi.

Then, the horseradish is cultivated in northern Europe and was also introduced in Japan during the era Meiji. Used to manufacture kona wasabi, a powdered substitute. You’ve also seen the neri wasabi, another available substitute in individual tubes or sachets.

How is wasabi used?

In order to use the authentic wasabi rhizome, is necessary to pull out one by one all the branches of the stem from outside to inside.

Next, peel the black skin on the outside of the subterranean stem, and finally, using a fine grater, grate the rhizome with circular motions to activate the spiciness and taste of the rhizome.

As a curiosity, the population grates the wasabi on wooden boards covered with shark skin called samegawaoroshi.

Wasabi of Azumino

The largest plantation of the highest quality authentic sawa wasabi is located on the Wasabi Daio farm in the Azumino wilderness in Nagano Prefecture. The farm has an entire century of history.

There are several mills built of water on the slope of the river that runs through the plantation, of which still one is preserved.

In Spain, it is already possible to find the mythical sawa wasabi from the Azumino area. Its price is around 200€/Kg for the general public, although restaurateurs can obtain a professional discount directly from the importer.

To make themselves known to the professional public, they will send a free sample to the first restaurants that contact them (while supplies last).

In conclusion, you have to taste the difference between authentic wasabi and horseradish substitutes.

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