What is Takoyaki?
A wheat flour batter is used to make the Japanese snack known as takoyaki, which is then fried in a unique pan.
Octopus chopped or diced, tempura crumbs, pickled ginger, and green onion are the usual fillings.
- Total time: 20 mins
- Prep: 10 mins
- Cook: 10 mins
- Yield: 30 balls
Equipment and Ingredients
- A takoyaki plate + a takoyaki pick or chopstick.
For the batter
- 450 ml dashi stock
- 140 g plain flour
- 10 g cornflour or cornstarch
- 1 tbsp milk
- 1 egg
- 100-140 g octopus pieces chopped into 2cm pieces (or substitute with chicken, ham, bacon or cheese)
- 1/2 cup spring onion chopped
- 1/4 pickled ginger chopped
- 1/2 cup tenkasu crispy tempura crumbs
For the topping
- BBQ sauce (or takoyaki/ okonomiyaki sauce)
Steps for making takoyaki :
1 - Octopus (or another protein) should be cut into bite-sized pieces and set aside.
2 - In one dish, combine the ordinary flour and cornmeal, and in another, whisk the egg.
After whisking the dashi stock or water in gently, add the egg to the dry ingredients.
3 - Oil the takoyaki pan and heat it over medium-high heat.
When all the wells are filled and the batter completely covers the plate, pour the prepared batter into the center of the pan.
4 - Then add the spring onion, ginger, and tempura crumbs after placing one piece of protein into each.
Cut a square shape around each takoyaki well with a chopstick once the bottom of the batter begins to crisp up.
5 - As the batter turns crisp and golden brown on both sides, keep occasionally turning each ball.
To accomplish this, pierce the ball and pull it up to flip.
6 - Place the cooked takoyaki on plates, then top with your chosen garnish.
7 - Traditional topping: zigzag-patterned BBQ sauce (or takoyaki/okonomiyaki sauce).
Add bonito flakes and aonori powder while dusting.
