I miss Japan. Since traveling there in early 2015 my desire to return has gotten stronger and stronger every day. The people in Tokyo and Kyoto––the two cities I visited––were so kind and especially patient with my no-Japanese-speaking-butt. Of course I still dream about the food. From the fresh mochi to the aged-tofu, I loved every bit of it.
This recipe for vegan Dorayaki is very close to my heart because I made it in collaboration with one of the lovely people I met in Japan. My friend Ryoya from Peaceful Cuisine and I did a cross cultural collab on Youtube. He made a southern American classic, Pecan Pie, and I made a Japanese traditional sweet, Dorayaki. Dorayaki is a Japanese pancake with sweet adzuki red bean paste (anko) sandwiched between two. Usually it is made with eggs and milk, but I found the perfect vegan recipe to replicate this classic.