Takoyaki – 章鱼烧

Delicately thin crisp exterior, soft creamy batter – these unmistakable little round balls hailing from Osaka has never missed a spot in the countless of Japanese food guides out there. Although traditionally stuffed with octopus slices, other variations have also popped up along the way. Such as ham and cheese, which are usually a hit among kids, as well as shrimp pieces for an equally delicious substitute for octopus.  

Make sure to coat your takoyaki pan thoroughly with oil or the batter will end up sticking. Generously pour the batter into hole and fill it up with your favourite ingredients. Fret not if the mixture starts to overflow, a bit of stuffing and pushing of the extra batter will do the trick. As the bottom start to form, keep your takoyaki balls turning until it forms that crisp brown surface. Don’t worry if the batter inside does not get cooked, for the authentic versions of this popular street snack retains that soft yet melt-in-the-mouth texture of partially cooked batter.

This delightful combo of textures is best savoured piping hot fresh from the pan – so what better way to enjoy the true flavours of this Japanese streetside delicacy straight from your kitchen!

#themeatmensg #simple #delicious

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  • Servings: 6

  • Time: 45 mins

  • Skill: Intermediate

Ingredients:

    Octopus:

    1. 100g cooked octopus

    2. 30g red pickled ginger (chopped)

    3. 2 stalks spring onions (chopped)

    Ham & Cheese:

    1. 2 slices ham (cut into 2cm squares)

    2. 2 slices cheese (cut into 2cm squares)

    Prawn Takoyaki:

    1. 200g prawns (shell, deveined cut into 2cm pieces)

    Batter:

    1. 110g all purpose flour

    2. 20g cornflour

    3. 1½ tsp baking powder

    4. 2 eggs

    5. 400ml Dashi

    6. ¼ tsp salt

    7. 1 tsp soya sauce

    Toppings:

    1. 10g Bonito flakes

    2. Takoyaki sauce

    3. Mayonnaise

    Takoyaki pan:

    1. 3 tbsp oil

    Steps:

    1. Cut 100g cooked octopus into small pieces.

    2. In a mixing bowl, whisk 110g all purpose flour, 20g cornflour and 1½ tsp baking powder.

    3. Make a well in the center, add 400ml dashi stock, ¼ tsp salt, 1 tsp soya sauce and 2 beaten egg.

    4. Gentle whisk until it forms a smooth batter. Strain batter.

    5. Heat and grease the takoyaki pan.

    6. Pour the batter into the moulds until the rim.

    7. Place cooked octopus pieces into the batter, you can also do variations like ham & cheese or shrimp.

    8. Sprinkle over the chopped green onion and red pickled ginger.

    9. Cook for a minute or two. Separate the connecting batter between each ball with a Takoyaki turner or a sharp pointed chopstick.

    10. Turn each piece 90 degrees, fill it in with batter again.

    11. When it sets, turn it again. Keep on turning for 3 or 4 minutes until a ball forms and turns golden brown.

    12. Place takoyaki balls on a plate

    13. Add takoyaki sauce and mayonnaise.

    14. Sprinkle over Bonito flakes.