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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":438,"ingredients":448,"instructions":485,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":528,"romanized":527,"countrySlug":529,"region":530,"baseServings":431,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":535,"diet":538,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":525,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Too much oil in the pan is the usual cause. Dorayaki should be cooked on a nearly dry surface — oil it, then wipe it off with kitchen paper so only a film remains. The second cause is heat that is too low, which dries the batter before the sugars can brown; medium-low with a properly preheated pan gives that even bronze face.","Why are my pancakes pale and blotchy instead of evenly brown?",{"answer":398,"question":399},"Yes, and most home cooks in Japan do. Look for tsubuan for a chunky texture or koshian for smooth, both sold in tins or vacuum packs at Asian grocers. If the paste seems loose, cook it in a dry pan for a few minutes to stiffen it, otherwise it squeezes out of the sides when you press the pancakes together.","Can I use tinned red bean paste?",{"answer":401,"question":402},"Dorayaki is two separate flat pancakes sandwiched together and cooked on an open griddle. Imagawayaki, also called obanyaki, is baked in a deep round mold so the batter forms a thick-walled cylinder around the filling and the whole thing is sealed while cooking. Dorayaki is softer and springier; imagawayaki has crisper edges.","What is the difference between dorayaki and imagawayaki?",{"answer":404,"question":405},"Yes, and it is worth the 20 to 30 minutes. Resting lets the flour hydrate fully and lets the gluten formed during mixing relax, which gives a smoother surface, fewer blowout craters and a more tender crumb. A rested batter also thickens slightly, so check it before cooking and loosen with a splash of water if it no longer falls from the ladle in a ribbon.","Does the batter really need to rest?",{"answer":407,"question":408},"About 40 grams, mounded in the center of one pancake and left with a clear 1 cm border all the way around. When you press the top pancake on, the paste spreads to the edge without escaping. Overfilling is the most common home mistake and it makes the sandwich impossible to hold.","How much filling should go in each one?",[410,411,412,413,414,415],"Wipe the pan with oil and then wipe almost all of it off with kitchen paper. A visibly greasy pan gives blotchy, ring-marked pancakes instead of an even bronze face.","Cook on medium-low the whole time. Too hot and the outside is dark before the inside sets, which is what makes dorayaki taste dry.","Pour from a small ladle held about 10 cm above the pan and let the batter spread itself into a circle. Spreading it with the ladle leaves streaks and uneven edges.","Flip when the surface has gone from wet to matte and the bubbles that formed have opened and stayed open — usually around two minutes. The second side needs less than a minute.","Sort the finished pancakes into matching pairs by size before you fill them, and always put the prettier face outward.","Cover the stack with a clean damp cloth or wrap it in film while still warm, so the pancakes steam themselves soft instead of drying at the edges.","🥞","Dorayaki is a pair of small, deep-brown pancakes clamped around a thick layer of sweet azuki bean paste. The pancakes are not American breakfast pancakes: honey and mirin in the batter make them springy and faintly chewy rather than fluffy, closer to castella sponge cake, and they stay soft for days instead of drying out by lunchtime. The flavor is gentle and roasty — caramelized honey against the earthy, almost chestnut sweetness of the beans — and there is no butter or milk anywhere in it. You need one bowl, one flat pan and about half an hour, and the only real skill is heat control.","The name comes from dora, the Japanese word for a gong, which is exactly what the finished snack looks like: two flat bronze discs pressed together. There is a well-worn folk story linking the shape to a warrior who left his gong behind at a farmhouse and inspired someone to cook batter on it, but it circulates as a legend rather than as documented history, and the plainer explanation — that a round, gong-colored cake got a gong's name — is the one worth trusting.\n\nThe older form of dorayaki was a single pancake folded over the filling, closer to a crepe than a sandwich. The two-disc version most people picture today is generally credited to the Ueno confectioner Usagiya in Tokyo in the early twentieth century, and Japanese wagashi shops have made it that way ever since. It sits in an interesting middle ground in Japanese sweets: made with anko like a formal wagashi, but cooked on a griddle and sold cheaply as an everyday snack rather than something reserved for a tea ceremony.\n\nWhat made dorayaki internationally recognizable was a cartoon cat. Doraemon, the robotic cat from the future who has been a fixture of Japanese childhood since 1969, is obsessed with dorayaki, and generations of children across Asia learned the word from him before they ever tasted one. The snack also has a quieter cultural life at home, where the filling is the point of debate: tsubuan, the chunky paste that keeps the bean skins and some whole beans, against koshian, which is sieved to a completely smooth purée. Bakeries pick a side. Families do too.","Dorayaki keep better than almost any other griddled thing, thanks to the honey. Wrap each one individually in plastic film as soon as it is filled and keep at room temperature for up to 3 days; the pancake actually improves on day two as moisture from the filling migrates outward. Do not refrigerate unless the filling contains cream — the cold dries the crumb and turns it tough. They freeze well for up to a month, wrapped individually: thaw at room temperature for about an hour, or microwave frozen for 20 seconds. Unfilled pancakes can also be stacked, wrapped and frozen, then filled fresh later.",[421,422,423,424],"Honey and mirin in the batter, which is what gives the pancakes their bounce and keeps them soft for days rather than hours.","A rest for the batter that visibly changes the result — smoother tops, fewer craters, and even color across the disc.","Tells you exactly what a ready-to-flip surface looks like, so you stop guessing and stop burning the first three.","Works with tinned anko straight off the shelf, with a from-scratch bean paste method for anyone who wants to go further.",[426,427,428,429],"Flat non-stick frying pan or an electric griddle","Small ladle","Whisk","Kitchen paper for wiping the pan",{"fat":431,"carbs":432,"fiber":431,"sugar":433,"protein":434,"calories":435,"estimated":8},4,88,52,10,430,[437],"Plain green tea, ideally sencha or hojicha — the bitterness is the traditional counterweight to a very sweet filling.",[439,442,445],{"name":440,"description":441},"Koshian dorayaki","Filled with sieved, skinless bean paste instead of chunky tsubuan. Silkier and more uniform — the version most traditional wagashi shops in Tokyo lean toward.",{"name":443,"description":444},"Cream dorayaki","A modern bakery standard: a layer of anko with whipped cream piped over it, sometimes with a slice of strawberry. Must be refrigerated and eaten the same day.",{"name":446,"description":447},"Matcha dorayaki","Whisk a teaspoon of matcha into the dry flour. The pancakes turn a muted green and the tea bitterness cuts the sweetness of the bean paste noticeably.",[449,455,459,464,467,471,474,478,480],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},3,"eggs","large eggs, at room temperature","piece","For the pancakes",{"qty":456,"name":457,"unit":458,"group":454},110,"caster sugar","g",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},2,"honey","runny honey","tbsp",{"qty":465,"ref":466,"name":466,"unit":463,"group":454},1,"mirin",{"qty":468,"ref":469,"name":470,"unit":458,"group":454},200,"flour","plain flour, sifted",{"qty":465,"name":472,"unit":473,"group":454},"bicarbonate of soda","tsp",{"qty":475,"name":476,"unit":477,"group":454},60,"water, plus a little more to loosen","ml",{"qty":465,"name":479,"unit":463,"group":454,"noScale":8},"neutral oil, for wiping the pan",{"qty":481,"name":482,"note":483,"unit":458,"group":484},320,"anko (sweet azuki bean paste), tsubuan or koshian","tinned is fine — see substitutions for the from-scratch amounts","For the filling",[486,489,493,497,502,505,508],{"text":487,"title":488},"Whisk {qty:eggs} of eggs with the caster sugar in a large bowl for about a minute, until the mixture lightens slightly and no gritty sugar is left sitting on the bottom. Whisk in the honey and mirin until the whole thing is smooth and glossy.","Whisk the wet base",{"tip":490,"text":491,"title":492},"The batter should fall from the whisk in a smooth ribbon that sinks back into the surface after about three seconds.","Sift the flour over the bowl and whisk just until no dry streaks remain — stop the moment it comes together, because over-mixing here is what makes the pancakes tough. Dissolve the bicarbonate of soda in 2 tablespoons of the water and stir that in with the rest of the water.","Fold in the flour",{"text":494,"title":495,"timerSeconds":496},"Cover the bowl and leave it at room temperature for 30 minutes. It will thicken as the flour hydrates; before cooking, check the consistency and whisk in a tablespoon or two of extra water if it has stopped pouring in a ribbon.","Rest the batter",1800,{"tip":498,"text":499,"title":500,"timerSeconds":501},"Sacrifice the first pancake to calibrate the heat. Every pan is different, and the first one is almost always wrong.","Heat a flat non-stick pan over medium-low. Wipe it with oil, then wipe nearly all of it off with kitchen paper. Ladle in rounds of about 3 tablespoons, holding the ladle high so each one spreads into a circle roughly 9 cm across, and cook until the wet shine is gone, the surface is covered in bubbles that have opened and the underside is an even bronze — about 2 minutes.","Cook the first side",120,{"text":503,"title":504},"Turn each pancake and cook the second side for 40 to 60 seconds, until it is set and pale gold — this face stays on the inside, so it does not need color. Stack the cooked pancakes on a plate and cover them with a damp cloth or plastic film while you cook the rest.","Flip and finish",{"text":506,"title":507},"Match the pancakes into pairs of the same size. Mound about 40 g of anko in the middle of the paler face of one, leaving a 1 cm border bare, then top with its partner brown-side-out and press gently around the rim until the paste reaches the edge without escaping.","Fill and press",{"text":509,"title":510},"Wrap each filled dorayaki tightly in plastic film while still slightly warm and leave for at least 30 minutes before eating. The pancakes soften and the filling settles, which is the difference between a good dorayaki and a great one.","Wrap and rest","doh-rah-YAH-kee",[513,517,521],{"note":514,"swap":515,"original":516},"Tinned anko is genuinely good and is what many Japanese households use. If you are making your own, expect roughly 200 g of dried azuki beans plus 180 g of sugar to give you enough for eight dorayaki.","Tinned anko from an Asian grocer, or a thick chestnut, sweet potato or black sesame paste","Anko (sweet azuki bean paste)",{"note":518,"swap":519,"original":520},"Mirin adds sweetness, gloss and a little browning. The swap gets you close, though the pancakes brown slightly less evenly.","1 tbsp water plus 1 tsp sugar","Mirin",{"note":522,"swap":523,"original":524},"Any invert syrup does the real work here, which is holding moisture so the pancakes stay springy. Plain granulated sugar alone will not do it.","Golden syrup or light corn syrup, measured the same","Honey","dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","Dorayaki","どら焼き","japan","Tokyo",20,25,30,"easy",[536,537],"dessert","snack",[539,540,541],"vegetarian","dairy-free","nut-free",[451,469,461,466],[544,547,549,551],{"alt":545,"src":546},"Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste","\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-4x3.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero-1x1.jpg",[525,554,555,556,557,558,559],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon","2026-08-19","dishroute-kitchen","Two honey-sweetened pancakes with a springy castella crumb, sandwiched around smooth azuki bean paste — the Japanese teatime snack that made Doraemon famous, and easy to griddle at home.",{"en":564},"\u002Frecipe\u002Fdorayaki",{"items":566,"total":434,"page":465,"limit":832,"hasMore":833},[567,604,631,641,670,697,726,755,784,807],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"romanized":572,"countrySlug":529,"region":573,"baseServings":431,"prepMinutes":574,"cookMinutes":531,"restMinutes":533,"difficulty":575,"course":576,"diet":579,"mainIngredients":581,"images":586,"keywords":596,"publishedAt":560,"updatedAt":560,"authorSlug":561},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","Agedashi Dofu","揚げ出し豆腐","Agedashi dōfu","Kanto",15,"medium",[577,578],"appetizer","side",[580,540],"pescatarian",[582,583,584,585],"tofu","kombu","soy-sauce","bonito-flakes",[587,590,592,594],{"alt":588,"src":589},"Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions","\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero-1x1.jpg",[597,598,599,600,601,602,603],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"romanized":609,"countrySlug":529,"baseServings":431,"prepMinutes":434,"cookMinutes":531,"difficulty":534,"course":610,"diet":612,"mainIngredients":613,"images":615,"keywords":625,"publishedAt":630,"updatedAt":630,"authorSlug":561},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","Chicken Teriyaki","照り焼きチキン","Teriyaki chikin",[611],"main",[540,541],[614,584,466],"chicken",[616,619,621,623],{"alt":617,"src":618},"Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds","\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero-1x1.jpg",[626,614,529,627,466,628,629],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":525,"title":526,"shortTitle":527,"nativeName":528,"romanized":527,"countrySlug":529,"region":530,"baseServings":431,"prepMinutes":531,"cookMinutes":532,"restMinutes":533,"difficulty":534,"course":632,"diet":633,"mainIngredients":634,"images":635,"keywords":640,"publishedAt":560,"updatedAt":560,"authorSlug":561},[536,537],[539,540,541],[451,469,461,466],[636,637,638,639],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[525,554,555,556,557,558,559],{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"romanized":646,"countrySlug":529,"region":530,"baseServings":431,"prepMinutes":434,"cookMinutes":574,"difficulty":534,"course":647,"diet":648,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":560,"updatedAt":560,"authorSlug":561},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","Gyudon","牛丼","Gyūdon",[611],[540],[650,651,652,584],"beef-chuck","onion","rice",[654,657,659,661],{"alt":655,"src":656},"Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger","\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero-1x1.jpg",[642,664,665,666,667,668,669],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":671,"title":672,"shortTitle":672,"nativeName":673,"romanized":674,"countrySlug":529,"baseServings":431,"prepMinutes":434,"cookMinutes":574,"difficulty":534,"course":675,"diet":677,"mainIngredients":679,"images":682,"keywords":692,"publishedAt":630,"updatedAt":630,"authorSlug":561},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[676,578],"soup",[580,540,678,541],"gluten-free",[680,582,681],"miso","scallions",[683,686,688,690],{"alt":684,"src":685},"A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions","\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero-1x1.jpg",[693,669,583,694,582,695,696],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":700,"countrySlug":529,"region":702,"baseServings":431,"prepMinutes":532,"cookMinutes":533,"difficulty":575,"course":703,"diet":705,"mainIngredients":706,"images":709,"keywords":719,"publishedAt":560,"updatedAt":560,"authorSlug":561},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","Okonomiyaki","お好み焼き","Kansai (Osaka)",[704,611],"street-food",[540],[707,469,451,708],"cabbage","pork-belly",[710,713,715,717],{"alt":711,"src":712},"Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes","\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-4x3.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero-1x1.jpg",[698,720,721,722,723,724,725],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"romanized":729,"countrySlug":529,"region":731,"baseServings":431,"prepMinutes":531,"cookMinutes":531,"restMinutes":434,"difficulty":534,"course":732,"diet":734,"mainIngredients":735,"images":739,"keywords":749,"publishedAt":560,"updatedAt":560,"authorSlug":561},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","Onigiri","おにぎり","Nationwide",[537,733],"breakfast",[580,540],[736,737,738,585],"short-grain-rice","nori","salmon",[740,743,745,747],{"alt":741,"src":742},"Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling","\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero-1x1.jpg",[727,750,751,737,752,753,754],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"romanized":760,"countrySlug":529,"region":761,"baseServings":431,"prepMinutes":533,"cookMinutes":501,"restMinutes":762,"difficulty":575,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":630,"updatedAt":630,"authorSlug":561},"shoyu-ramen","Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","Shoyu Ramen","醤油ラーメン","Shōyu rāmen","Kanto (Tokyo)",240,[611,676],[],[614,766,584,451],"ramen-noodles",[768,771,773,775],{"alt":769,"src":770},"Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions","\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero-4x3.jpg",[778,779,780,781,782,783],"ramen","noodle soup","tokyo","soy sauce","japanese comfort food","broth",{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"romanized":787,"countrySlug":529,"region":573,"baseServings":431,"prepMinutes":434,"cookMinutes":574,"restMinutes":789,"difficulty":575,"course":790,"diet":791,"mainIngredients":792,"images":793,"keywords":803,"publishedAt":560,"updatedAt":560,"authorSlug":561},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","Tamagoyaki","卵焼き",5,[733,578,577],[580,540],[451,466,584,583],[794,797,799,801],{"alt":795,"src":796},"Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with 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