Takoyaki

Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

6

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

Steps

1

Cut 100g cooked octopus into small pieces.
Cut 100g cooked octopus into small pieces.
Mark as completed

2

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

3

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

4

Gentle whisk until it forms a smooth batter. Strain batter.
Gentle whisk until it forms a smooth batter. Strain batter.
Mark as completed

5

Heat and grease the takoyaki pan.
Heat and grease the takoyaki pan.
Mark as completed

6

Pour the batter into the moulds until the rim.
Pour the batter into the moulds until the rim.
Mark as completed

7

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

8

Sprinkle over the chopped green onion and red pickled ginger.
Sprinkle over the chopped green onion and red pickled ginger.
Mark as completed

9

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

10

Turn each piece 90 degrees, fill it in with batter again.
Turn each piece 90 degrees, fill it in with batter again.
Mark as completed

11

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

12

Place takoyaki balls on a plate
Place takoyaki balls on a plate
Mark as completed

13

Add takoyaki sauce and mayonnaise.
Add takoyaki sauce and mayonnaise.
Mark as completed

14

Sprinkle over Bonito flakes.
Sprinkle over Bonito flakes.
Mark as completed

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