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Japanese Waffles -- Dora Yaki

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“We tasted these in Japan at several fairs and they were heavenly each time. I haven't tried this recipe but it looks fairly authentic. It comes from the "Joy of Japanese Cooking" book. Aside from bean paste, these waffles are commonly sold with a creamy custard filling, which was my favourite. Unfortunately, the amount of bean paste given is not specific so you will have to make an educated guess. It just depends on how full you want your waffles.”
10 3.5inch filled cakes

Ingredients Nutrition


  1. Break the eggs into a bowl, add the sugar and beat over warm water.
  2. Add the corn syrup, mirin and soy sauce and beat until light and fluffy.
  3. Add the soda mixed with water.
  4. Fold the flour in, alternating with the water.
  5. Whisk until it is the consisteny of a thick custard sauce.
  6. Cover and let stand 10 minutes.
  7. Heat a heavy iron griddle or frying pan.
  8. Pour on 1 tbsp salad oil and coat the pan well.
  9. Wipe the griddle with a paper towel.
  10. Pour about 3 tbsp of the batter onto the griddle and let the batter spread gradually.
  11. Cook over a medium-low heat until bubbles appear.
  12. Turn it over with a spatula and cook the other side.
  13. The batter browns quickly.
  14. When done, cool on a cake rack.
  15. When cool, put 2 waffles together with bean paste filling.
  16. You can keep these in a plastic bag in the fridge for several days.
  17. You can also fill them with a cream cheese and sugar mixture.

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