Japanese Waffles Dora Yaki Food

ROASTED RICE BALLS (ONIGIRI YAKI)

Steps:

• Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
• Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
• Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
• Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
• When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
• When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.

DORAYAKI (SWEET FILLED PANCAKES)

Steps:

• For the bean paste:.
• Soak adzuki beans in water overnight.
• Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
• Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
• When the beans are soft enough to break between your fingers, drain them in a colander.
• Return the beans to the pot again and mix in the sugar.
• Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
• Add the salt and stir over medium heat for about 5 minutes more.
• Remove from heat and transfer the paste to a container so that it can cool.
• The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).
• For the pancakes:.
• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
• Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.