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Takoyaki
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Source: https://www.justonecookbook.com/takoyaki-recipe/#wprm-recipe-container-56479
| Takoyaki, or Octopus Balls, are one of Japan’s best-known street food originated in Osaka. Whether you make the traditional style with bits of octopus or other alternatives, these ball-shape dumplings are fun to make with your friends and family! Prep Time15 mins Cook Time10 mins Total Time25 mins Course: Main Course, Snack Cuisine: Japanese Servings: 26 pieces Ingredients For Cooking Takoyaki | |
| ¼ cup | katsuobushi, (dried bonito flakes) |
| 2 | green onions |
| scallions | |
| 1 Tbsp | pickled red ginger, (beni shoga or kizami beni shoga) |
| 4.2 oz octopus sashimi (boiled octopus) (cooked octopus can be purchased in Japanese grocery stores. You can substitute it with sausage, corn, edamame, cheese, small mochi pieces... choices are endless!) | |
| 2 Tbsp | neutral-flavored oil |
| ⅓ cup | tenkasu, agedama (tempura scraps) |
| Takoyaki Batter | |
| 1 cup | all-purpose flour, (plain flour) |
| 2 tsp | baking powder |
| ½ tsp | sea salt |
| 2 large | eggs, (50 g each w/o shell) |
| 1 tsp | soy sauce |
| 1 ½ cup | dashi |
| Topping | |
| ½ cup | takoyaki sauce, (or use Tonkatsu sauce; drizzle as much as you need) |
| Japanese mayonnaise (drizzle as much as you need) | |
| katsuobushi, (dried bonito flakes) (sprinkle on top) | |
| aonori, (dried green seaweed) (sprinkle on top) | |
Instructions
Gather all the ingredients.
To Prepare Fillings
Grind ¼ cup katsuobushi (bonito flakes) into a fine powder. Set aside, we'll use this powder when we're cooking Takoyaki.
Cut green onions into fine slices and mince 1 Tbsp red pickled ginger.
Cut the octopus into ½ inch (1.3 cm) bite-size pieces
To Make Takoyaki Batter
In a large mixing bowl, combine flour, baking powder, and salt and whisk all together.
Add eggs, soy sauce, and dashi.
Whisk all together until well-blended and transfer the batter to a 2-cup measuring cup
To Cook Takoyaki
Heat the takoyaki pan to 400ºF (200ºC) over medium heat. Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas). When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for the batter to slightly overflow the holes. Usually, as you add ingredients to the batter it will overflow.
Add 1-3 octopus pieces in each hole depending on its size and sprinkle katsuobushi powder you ground earlier on top.
Then sprinkle tenkasu, green onion, and pickled red ginger.
After 3 minutes or so, when the bottom of the balls has hardened slightly, break the connected batter between each ball with skewers. Then turn each piece 90 degrees, stuffing in the edges as you are turning. The batter will flow out from the inside of each takoyaki ball and creates the other side of the takoyaki ball. After you finish flipping, set the timer for 4 minutes. Keep turning constantly so each piece will have a nice round shape. Home takoyaki grill doesn’t equally distribute heat so it’s a good idea to swap takoyaki balls around to get even brown color.
To Serve
Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling katsuobushi and dried green seaweed. Serve immediately (but be careful – inside is VERY hot!).
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2-3 weeks.
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