COOKING COMPANION
GREEN TEA DORAYAKI PANCAKES Dorayaki makes a tasty teatime cake rather than after dinner dessert. However, simply adding matcha to the cake batter – and serving with cream – gives you a smarter- looking dish more appropriate to a dessert course.
3 eggs
150g sugar, plus 1 tbsp sugar 180g self-raising fl our 1 tsp matcha powder Half a tbsp glucose Half a tsp baking powder 2–3 tbsp vegetable, corn or sunfl ower oil or butter
300ml double cream
FOR THE ADZUKI BEAN PASTE: 120g dried red beans 5–6 times as much water to red beans, around 600ml 120–150g sugar 1 tsp salt
1 First make the adzuki bean paste. Soak the red beans in a bowl of water overnight. The next day, drain and rinse the beans. Place the beans in a large saucepan with the water and bring to the boil for 1 minute. Turn the heat down to a simmer and cook for 1.5–2 hours, skimming away any foam, or until the beans are tender. Add some water during this time, if necessary, to keep the beans completely submerged. Alternatively, cook for 20 minutes using a pressure cooker.
2 Add half the sugar and the salt to the beans and continue to cook over medium heat for a further 2 minutes. Stir in the remaining sugar and cook, uncovered, for another 45 minutes, until the liquid has evaporated and the mixture has become a thick paste. Allow to cool and then store in the fridge for up to 1 week or freeze until needed.
3 To make the pancakes whisk the eggs and 150g sugar until glossy in a large bowl. In a separate bowl, sift a third of the fl our and matcha powder together. Repeat this 3 times so that the matcha and fl our combine well and to aerate the mix.
4 Slowly add the sifted matcha fl our into the egg mixture and fold in gently. In a separate bowl, stir together 85ml water and the glucose and then add the baking powder.
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Tip into the fl our and egg mixture, then combine to form a smooth, thick batter. If the consistency is too stiff , add a little more water. Set aside for 15–20 minutes.
5 Heat a little oil or butter in a large frying pan over medium-low heat. Add ladlefuls of batter to the pan to make 8–10cm diameter rounds, fi tting as many as you can fi t in the pan. After a few minutes, bubbles should start appearing on the surface and the bottom will start to lightly brown. Flip over and cook the other side for a further 2–3 minutes, depending on the thickness of your pancakes.
6 Once both sides are cooked, take them out and repeat until all the batter is used. Set the pancakes aside to allow them to cool.
7 Meanwhile, whisk the cream with 1 tbsp sugar until thick and holding its shape.
8 Spread one pancake with the adzuki bean paste and whipped cream. Sandwich another pancake on top. Repeat with the remaining pancakes and fi llings. If you are making these in advance, spread the cream on just before serving.
NOTE: A variation on this recipe would be to use other seasonal, fresh fruits of your choice together with the adzuki bean paste and/or double cream.
Cook Japan, Stay Slim, Live Longer, published by Absolute Press
Makes 8 sandwiches
Blended by the coast in the West Country 60 | THE WEST COUNTRY FOODLOVER
www.djmiles.co.uk
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