Takoyaki
Photo: https://en.wikipedia.org/wiki/File:Takoyaki.jpg
Takoyaki is a popular Japanese street food made from a wheat flour-based batter and filled with pieces of octopus, tempura scraps, pickled ginger, and green onions. These ingredients are cooked in a special molded pan, which gives takoyaki its characteristic round shape. It's like a savory Æbleskiver!
The batter is poured into the molds, and as the mixture begins to cook, it is carefully turned to form a ball, ensuring the exterior becomes crisp while the inside remains soft and creamy.
The cooked takoyaki balls are typically served hot, drizzled with takoyaki sauce, a thick, sweet-savory condiment similar to Worcestershire sauce, and topped with mayonnaise, bonito flakes (katsuobushi), and seaweed powder (aonori). Takoyaki is commonly enjoyed as a snack or light meal and is often sold at street food stalls, festivals, and markets throughout Japan.
Takoyaki originated in Osaka in the 1930s and has since become a beloved dish across Japan and beyond. The dish’s popularity has led to various regional variations, with some versions featuring different fillings, such as cheese or shrimp, but the classic octopus filling remains the most common.
https://en.wikipedia.org/wiki/File:Takoyaki_at_the_Richmond_Night_Market_by_SqueakyMarmot.jpg
Takoyaki Recipe (Japanese Octopus Balls)
Ingredients (Makes about 30 Takoyaki)
For the Batter:
- All-purpose flour – 1 cup
- Dashi stock – 2½ cups (or water with dashi powder)
- Eggs – 2 large
- Soy sauce – 1 teaspoon
- Baking powder – ½ teaspoon
For the Filling:
- Boiled octopus – 1 cup (chopped into small pieces)
- Green onions – 2 tablespoons (sliced)
- Pickled ginger (beni shoga) – 1 tablespoon (chopped)
- Tempura scraps (tenkasu) – ¼ cup
For Toppings:
- Takoyaki sauce
- Kewpie mayonnaise
- Bonito flakes (katsuobushi)
- Aonori (seaweed powder)
For Cooking:
- Vegetable oil – For greasing the takoyaki pan
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the flour, dashi stock, eggs, soy sauce, and baking powder until smooth.
Step 2: Preheat the Takoyaki Pan
- Heat a takoyaki pan over medium heat and generously grease each mold with vegetable oil.
Step 3: Cook the Takoyaki
- Pour the batter into each mold, filling it to the brim.
- Add a piece of octopus, some green onions, pickled ginger, and tempura scraps to each mold.
- Let the batter cook for 1-2 minutes until the edges start to set.
- Use a skewer or chopsticks to turn each takoyaki ball 90 degrees, allowing uncooked batter to flow into the mold and create a round shape.
- Continue turning and cooking for another 3-4 minutes until the takoyaki are golden and crispy on the outside.
Step 4: Add Toppings
- Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Kewpie mayonnaise.
- Sprinkle with bonito flakes and aonori for a flavorful finish.
Serving Suggestions
Takoyaki is best enjoyed fresh and hot. Pair it with:
- Chilled green tea or beer
- Pickled vegetables as a side
| Name_ | Takoyaki |
|---|---|
| Origin_ | 🇯🇵 Japan |
| Morphology_ | ◎ ball |
| Flavor_ | savory |
| Filling_ | octopus, ginger |
| Topping_ | sauce |
| Recipe_ | Takoyaki Recipe |
| « All Pancakes_ | |