Treats and Sweets

[pshaw_raven]

 You really can learn to cook anything you want, so of course I found a recipe for dorayaki, and of course I found it on Just One Cookbook. I've been addicted to these things since we arrived, and the availability now of chestnut-filled dorayaki just added to my desire for them. So learning to make my own seemed like a better idea than buying up every one in Asakusa and trying to stuff them into my carry-on bag. 

Anyway we're about to head out for a final day of adventures. I already hit up Daily's for some coffee because I wasn't sure when Fox would be up. Just thought I'd share that recipe. It should also have a link to her recipe for anko, which is great stuff and pretty easy to make. I can get adzuki beans locally at home (semi-locally, I have to go to Jacksonville but then I can buy big bags on the cheap at Jax Oriental.)

The only disappointment is not finding any ume vinegar. I guess this is why we have Amazon. But every grocery I've gone into has said no, we don't have that, sorry. 

Comments

[expandranon]

Since I don't have a lot going on here for a few months, I have all t he time in the world to try this recipe. I already have everything in the house except the red bean paste. The only thing that puzzles me is why add a small quantity of water after the batter rests. What does that do?

[pshaw_raven]

It looks like after the batter rests in the fridge, it may be smoother, but thicker. I am going to guess the extra water is to make it more flowing so that it's easier to pour out into the skillet.