In a mixing bowl, lightly beat the egg. Add the caster sugar and mix thoroughly, being careful not to overbeat as excess bubbles can hinder the batter’s consistency during cooking. Stir in the honey and mirin, ensuring the mixture is smooth and well combined.

Dissolve the baking soda in ½ teaspoon of water, then add it to the bowl, mixing gently to incorporate.

Gradually add the sifted flour into the batter, stirring quickly and evenly until no lumps remain. Cover the bowl tightly with cling wrap and refrigerate for 30 minutes, allowing the batter to rest and develop.

Check the consistency before cooking by lifting the batter with a beater; if a trail of batter remains momentarily on the surface before settling, it’s ready. If the batter is too thick, adjust with a few drops of water; if too thin, add a bit more flour.

Preheat a non-stick frying pan or griddle to 180°C / 356°F. Lightly oil the surface, then wipe away any excess to prevent uneven cooking.

Gently pour the batter into the pan, shaping it into neat circles approximately 8cm (3⅛ inches) in diameter.

Cook the pancakes until bubbles start to form on the surface. Once bubbles appear and the edges look set, carefully flip the pancake and cook for an additional 15 seconds. Avoid overcooking to maintain a soft, moist texture.

Transfer the cooked pancakes to a plate and cover with a damp cloth or paper towel to retain their moisture and prevent drying.

Take one pancake and place it with the side that was cooked after flipping (the less smooth side) facing up on your work surface.

Spoon half of the tsubu-an (sweet red bean paste) onto the pancake, spreading it evenly while leaving a slight margin around the edges.

Top with another pancake, placing it right side up to form a sandwich. Wrap the assembled Dorayaki with cling wrap, gently pressing around the edges to seal and shape them neatly.

Allow the Dorayaki to sit briefly before removing the cling wrap and serving. This final step ensures the pancakes hold together perfectly, offering a soft bite filled with sweet, luscious red bean paste.