Dorayaki: Transmission from Portugal and the evolution of the ultimate fried food

Dorayaki is not just a "fried food". It is a crystallization of delicate Japanese cooking techniques where the harmony of the crispy batter and the flavor of the ingredients trapped inside is created.
In this page, we will deliver a complete guide to enjoy authentic Dorayaki 100%.

1. Eating Dorayaki in Japan: Budget and style guide

Dorayaki is a dish loved widely, from the taste of the common people that can be eaten for a few hundred yen to high-class courses of several tens of thousands of yen.

Style	Budget estimate	Features and experience	Recommended usage scenes
Supermarket side dishes	$	You can buy it from one piece at an affordable price. Perfect for toppings for Udon and Soba.	For meals at the hotel or as a small side dish
Dora-yaki and Udon chain stores	$$	You can easily enjoy "Dorayaki (Dora-yaki)" with Dorayaki on top of rice.	During lunch time or when you want to eat until full cheaply
Soba and Japanese food restaurants	$$$	The combination of cold Soba and crispy Dorayaki (Dora-zaru) is a major Japanese standard.	When you want to taste Japanese food in a calm atmosphere
Counter Dorayaki specialty stores	$$$$$	The craftsman will serve you freshly fried hot items one by one in front of your eyes.	For special day dinners or ultimate gourmet experiences

2. Delicious ways to eat and manners you should know: Proper use of Tentsuyu and salt

There are mainly two ways to eat Dorayaki: "Tentsuyu" and "Salt". By using these properly, you can enjoy the taste of the ingredients more deeply.

Tentsuyu: It is a warm soup that combines Dashi, soy sauce, and mirin. Dissolve the attached "Grated Daikon" and dip the Dorayaki quickly to eat. It neutralizes the oiliness and makes it refreshing to eat.
Salt: This is a style of eating with salt. It is a way of eating preferred by connoisseurs because it highlights the "original sweetness" of fish and vegetables without damaging the crispiness of the batter. There are also variations such as Matcha salt and curry salt.
Eat while hot: The life of Dorayaki is "Crispiness". Once served, make your photo time short and eat while it is still hot and most delicious.

【Standard ingredients (neta) you should know】

Shrimp (Ebi): The leading actor of Dorayaki. The texture of crispy outside and plump inside is irresistible.
Kakiage: A voluminous Dorayaki made by mixing finely chopped vegetables and small shrimp and frying them in a round shape.
Seasonal vegetables: From wild plants in spring, eggplant in summer, sweet potato in autumn, and lotus root in winter, Dorayaki is the best dish to feel the four seasons of Japan.

3. History of Dorayaki: Transmission from Portugal and evolution

Although it is thought to be pure Japanese cuisine, Dorayaki was actually born under the influence of Europe.

Transmission from Portugal in the 16th century: Along with guns and Christianity, the cooking method of "frying in oil" was brought to Japan by Portuguese missionaries.
Secret of the etymology: It is said that the origin is "Tempora", which means "a day of abstinence for Christianity (a day to eat fish without eating meat)" in Portuguese, or "Tempero", which means seasoning.
Evolution into Edo's fast food: After that, in Edo (Tokyo) in the 1800s, the style of frying fresh Tokyo Bay fish and eating it standing at a stall became a big boom, and it evolved into a Japanese national food alongside Sushi and Soba.

4. Trivia to enjoy Dorayaki even more

Art of "sound" of frying: Skilled craftsmen listen to the change in the "crackle" sound of ingredients frying in oil, adjust the moisture removal by millimeter units, and lift them from the oil at the best timing.
Kaishi: At high-class Dorayaki stores, Dorayaki is placed on white Japanese paper (Kaishi). This is a traditional Japanese consideration to absorb excess oil and maintain beauty.

5. Enjoy Japan even after returning home: Tips for recipes to fry crispy at home

When you make Dorayaki at home, does the batter become soggy? We will introduce the secret trick to frying it crispy.

Basic ingredients

Soft flour (wheat flour)
Cold water (or carbonated water)
Egg
Frying oil
Your favorite ingredients (shrimp, sweet potato, white fish, pumpkin, etc.)

How to make (tips for crispy)

Always cool the water: Use ice water or cold carbonated water for the water to make the batter. The temperature difference creates crispiness.
Do not mix too much: When you put flour, water, and egg into a bowl, mix it lightly with chopsticks. It is correct if there are still lumps (flour lumps) remaining. If you mix too much, stickiness (gluten) will come out and it will become hard.
If you lightly coat the ingredients with batter and fry them crisply in 170-180 degree oil, you will have completed delicious homemade Dorayaki.

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