Takoyaki is a traditional Japanese snack made of octopus and savory dough, then shaped like a circle of small balls. This savory snack is a popular street food and is widely available at street vendors, supermarkets, and food courts in Japan. This dish is made from dashi dough (the base of miso soup). It is served normally with takoyaki sauce and spicy Japanese mayonnaise. This recipe calls for specific Japanese ingredients, all of which can be found in Japanese stores and Asian food markets.
Ingredients
Takoyaki
- 3.5-5 ounces (99. 2-141, 7 g) cooked octopus
- 1/4 cup katsuobushi flakes
- 1 cup all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon kombucha
- 2 large eggs
- 1 teaspoon soy sauce
- 1 2/3 cups dashi stock
- 1/2 cup finely chopped scallions *1/3 cup tenkasu
Takoyaki Sauce
- 3 tablespoons soy sauce
- 1 teaspoon mentsuyu
- 3/4 teaspoon sugar
- 1/2 teaspoon tomato sauce
Spicy Japanese Mayonnaise
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon garlic chili sauce
- 1/2 teaspoon rice vinegar
Step
Part 1 of 3: Making Takoyaki Dough
Step 1. Prepare your octopus if you bought it fresh instead of cooked
You can buy octopus at seafood markets or Asian specialty stores.
- First of all, you have to boil the octopus. This means that you will be submerging the octopus in a boiling marinade such as water or stock.
- Boil for about 13 minutes for every 28.3g of octopus.
- Let the octopus cool in the liquid stew.
- Once cool, remove the skin by rubbing it with a paper towel. The skin will peel off easily.
- Bake until the outside of the crusted octopus is charred in the pan or grill for about 8 minutes per side. If thinly sliced, only grill the octopus for 2 minutes per side.
Step 2. Chop the cooked octopus
You should do this with a sharp knife on a cutting board. This recipe calls for 3.5-5 ounces (99.-2141, 7 g) of cooked octopus but the amount may vary depending on your taste.
- Cut the octopus into small pieces. Most recipes call for inch (1.27 cm) pieces of octopus.
- The pieces of octopus need to be small so that many pieces can fit into each piece of takoyaki.
- Set aside in a large bowl.
Step 3. Grind some katsuobushi flakes
This material needs to be finely ground. This recipe uses about cup of katsuobushi flakes.
- You can grind it using a mortar and pestle.
- Put it in a mortar and grind it with a pestle by rubbing the pestle and pressing it against the mortar.
- Or not, you can use an electric spice grinder.
Step 4. Combine dry ingredients for this recipe
These include: 1 teaspoon all-purpose flour, 1 teaspoon kombucha, and 1 teaspoon developer powder.
- Put everything in a medium-sized glass bowl.
- Whisk together the dry ingredients to make sure everything is evenly mixed.
- If you don't mix the dry ingredients evenly you'll end up with lumps of developer powder in the dough. This can give some parts of your dough an unpleasant taste.
Step 5. Beat together 2 eggs and 1 teaspoon soy sauce
Make sure that everything is shaken evenly.
- Add the egg mixture to the dry ingredients.
- Use a whisk to stir the mixture.
- Beat until the eggs are evenly mixed into the dry ingredients.
Step 6. Add dashi stock slowly, little by little
Beat as you wish to make the dough softer.
- The thickness and consistency of the dough should be like that of bending dough.
- If the dough looks too runny, add a little flour and beat thoroughly.
- If the dough looks too thick, add a little dashi stock and mix.
Part 2 of 3: Cooking Takoyaki
Step 1. Heat the takoyaki pan over medium high heat
You need to get the outside to cook quickly, but not burn.
- A takoyaki pan is a metal pan that resembles a muffin pan. This pot has a circle of small holes for each piece of takoyaki.
- If you don't have a takoyaki pan, a small muffin pan can be used.
- Brush the takoyaki pan with plenty of oil.
- Use a cake brush to do this. Be careful when working with oil on a hot pan.
- Don't forget to grease the "back" of the pan which is between the small hollows in the pan.
Step 2. Wait until you see smoke rising from the pan before you add the batter
Fill the hole with dough until it is full.
- It's okay if the dough is a little out of the hole.
- To make this easier, use a measuring cup with a handle to pour the batter.
- This measuring cup will also help reduce drips and mess.
Step 3. Add the octopus, spring onion, tenkatsu and powdered katsuobushi to the takoyaki
Do this by placing 3 pieces of octopus in each takoyaki.
- Sprinkle cup chopped scallions.
- After that, sprinkle tenkasu and powdered katsuobushi.
- The takoyaki should now turn brown.
- If you like red ginseng, you can also add about 2 tablespoons of Beni shga to the mixture.
Step 4. Set the timer for 3 minutes
During this time, the base of the takoyaki will turn brown.
- Do not twist or disturb the takoyaki during these three minutes.
- Let the takoyaki cook until the timer goes off.
- After that, you have to flip the takoyaki.
Step 5. Mash the dough connected between each bowl once the timer is off
Use a long skewer to do this by cutting and rubbing the dough between each takoyaki.
- Rotate each takoyaki 180 degrees so the cooked part on the bottom of each ball is facing up.
- Pinch the sides as you turn it over to give the ball a nice shape in the end. To plug the sides, push any takoyaki pieces stuck under the sides of each hole.
- Use a skewer to do this so you don't burn your hands.
Step 6. Set the timer for 4 minutes
During this time, turn the ball constantly.
- This will ensure that the takoyaki cooks evenly.
- The takoyaki should be golden brown on each side when cooked.
- When the timer is off, it's time for you to put the takoyaki onto the plate.
Step 7. Transfer the takoyaki to a plate
Use a skewer to do this because the takoyaki is very hot. You now need to add the sauce.
- Pour the takoyaki sauce and spicy Japanese mayonnaise on top.
- Sprinkle dry seaweed and a little katsuobushi flakes on top.
- Serve immediately, but be careful as the takoyaki will get very hot on the inside.
Part 3 of 3: Making Takoyaki Sauce
Step 1. Prepare the takoyaki sauce
This is a very easy procedure that requires 4 key ingredients.
- In a small bowl, add 3 tablespoons soy sauce, 1 teaspoon mentsuyu, teaspoon sugar, and teaspoon tomato sauce.
- Whisk the ingredients together.
- Pour over the takoyaki.
- If you want to make the sauce ahead of time, you can store it in the refrigerator.
Step 2. Make spicy Japanese mayonnaise
It uses regular mayonnaise and some seasonings.
- Place 2 tablespoons of mayonnaise in a bowl.
- Add 1 teaspoon lemon juice, 1 tablespoon chili garlic sauce, and teaspoon rice vinegar.
- Whisk the ingredients together.
- Serve over takoyaki or refrigerate.
