Takoyaki
Takoyaki is a true taste of Japanese street food culture, offering a medley of textures and flavors in each ball. The batter, infused with dashi and soy sauce, provides a delicate outer crust that gives way to a fluffy interior, filled with savory octopus, fresh green onions, and a hint of zesty ginger. A Takoyaki pan is ideal for achieving the signature round shape, and once cooked, each Takoyaki is garnished with a mixture of creamy mayo, tangy sauce, and umami-packed toppings. Serve fresh and hot for an irresistible appetizer or snack!
Equipment
- Takoyaki Pan or Ebelskiver Pan: Essential for shaping the Takoyaki balls, with rounded indentations to cook each piece evenly.
- Takoyaki Turners or Chopsticks: Needed to flip each ball as it cooks, ensuring even cooking and a golden crust on all sides.
- Large Mixing Bowl: For combining the batter ingredients smoothly.
- Measuring Cups & Spoons :Accurate measurements are crucial for achieving the right batter consistency.
Ingredients
- 2 cups Dashi 480 ml
- 2 eggs
- 1 tsp soy sauce
- ¼ tsp salt
- 1 cup + 2 tbsps all-purpose flour
- 2 – 3 green onions finely chopped
- 2 tbsps Benishoga (pickled red ginger), chopped
- 5 – 6 oz octopus cut into ½-inch cubes
- oil
- Takoyaki sauce or Okonomiyaki sauce
- mayo
- Aonori (green dried seaweed)
- Katsuobushi
Instructions
- In a large bowl, mix well Dashi, eggs, soy salt, salt, and flour with a whisk.
- Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won’t stick. Then pour some batter to fill the holes of the pan.
- Drop octopus pieces into the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
- Cook on medium heat for 1 to 2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch a video to see the technique. Cook for another 3 to 4 minutes, turning constantly.
- Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori and Katsuobushi.
Notes
-
Dashi Stock:
Dashi is a Japanese broth that brings a savory, umami depth to the batter. If Dashi isn’t readily available, you can use a mixture of water with a touch of soy sauce and a dash of dried bonito powder as an alternative. -
Octopus Variations:
Takoyaki traditionally uses octopus, but feel free to substitute with shrimp or mushrooms for a different taste. Just be sure to cut your filling into small, half-inch pieces to fit comfortably in the Takoyaki batter. -
Cooking Tips:
Takoyaki can be tricky to flip, especially at first. A quick tip is to let the batter set for a minute, then use chopsticks to rotate the balls gently. The batter should be just firm enough to flip, but soft enough to adjust shape in the pan’s holes. -
Serving Suggestions:
Serve Takoyaki hot and fresh, garnished with a drizzle of Takoyaki sauce and Japanese mayonnaise, then topped with Aonori and Katsuobushi. These toppings add both flavor and a signature appearance, with the Katsuobushi flakes dancing from the Takoyaki’s heat.
Make-Ahead Tips:
Takoyaki batter can be prepared up to 1 day in advance. Refrigerate until ready to use, and let it return to room temperature before cooking. Once cooked, Takoyaki is best enjoyed fresh, but leftovers can be reheated on a pan over low heat to maintain their crispy texture.Nutrition
Calories: 7kcalCarbohydrates: 0.1gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.001gCholesterol: 11mgSodium: 86mgPotassium: 18mgFiber: 0.002gSugar: 0.03gVitamin A: 16IUCalcium: 7mgIron: 0.1mg
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