Naomi Kawase’s film, available on VOD on myCANAL, highlights these small traditional Japanese pastries through a story of intergenerational transmission and love for the simple joys brought by cooking.
In Naomi Kawase’s Les Délices de Tokyo, released in 2016, Tokue, a 70-year-old woman, convinces Sentaro, a dorayaki vendor, to hire him. He discovers that this one holds the secret of an exquisite dough, and the small shop quickly becomes an essential place …
A story of cultural transmission and tradition, but also of passion for culinary rituals, the film highlights dorayakis, these very old Japanese pastries whose origin dates back to the 15th century. Very popular in Japan, they consist of two small pancakes forming a sandwich filled with a sweet dough called anko, formed from a variety of red beans called azukis.
In Japanese, the name dorayaki comes from the words dora, which means “gong”, in reference to the shape of the pancakes, and yaki, which means “grilled”.
Women’s Journal offers a simple and delicious recipe, directly taken from the one illustrated in the film by Naomi Kawase. Arm yourself with patience, the flavor of these little pastries will be perfect to accompany tea time!
For 30 dorayakis:
- 250g hazuki beans
- 325 g caster sugar
- 13 cl of water
- 35 g sugar syrup
- An egg
- 50 g sugar
- 50 g flour
- 1 teaspoon of yeast
- Bean paste: put the beans in a large amount of water and let them sit overnight. Pour the beans into a colander and wash them with water. Put lukewarm or cold water in a pot and add the beans. Top up with warm or cold water up to 3 cm above the beans. To heat.
- When the water boils and the beans begin to soften, take them out of the pot and place them in a bowl filled with cold water. This step helps to firm them up. Fill the pot with warm or cold water and put the beans back in. Top up with warm or cold water up to 3 cm above the beans. Warm up. When the water comes to a boil, repeat the previous step, adding water to 1 or 2 cm above the beans, reheat. When the water boils, lower the heat and keep the lid on the pot. Do not forget to sprinkle the beans with lukewarm water to prevent them from rising to the surface.
- After simmering for 1 hour, turn off the heat and let the beans cook in their steam for 10 minutes. Then add cold water until the water becomes clear. Fill a large bowl with water, put the colander in it. Then pour the beans into the colander. Run water until it becomes clear.
- Cooked beans, place the addition of sugar: this is the stage called “honey bath”. Fill the pot with 125 g of water, 325 g of powdered sugar. When the sugar melts and starts to boil, add the beans. The center of the pot begins to smoke. Turn off the heat and put the lid on. Let the meeting take place for two hours without disturbing them and without opening the cover.
- Reheat the preparation over low heat. Mix while lifting well. When the dough thickens, add the sugar syrup, melt, turn off. Pour into a container, spreading well.
- Pancake batter: in a bowl, beat the egg and sugar. Add the sifted flour and the yeast. Mix. Heat a pan over medium heat with a little oil, pour a small ladle of dough. When the bubbles appear, turn the pancake over. Repeat until the dough is used up.
- Let the pancakes cool for a few minutes, then make the dorayakis by spreading the bean paste on a pancake before closing it with a second.