Japanese Takoyaki
Takoyaki is an octopus ball that is a traditional Japanese street food that is easy to buy and enjoy at events. Takoyaki at food stalls and events is a popular part of Japanese culture and tradition. Takoyaki looks cute and is baked into a ball shape using a homemade takoyaki pan. The moment of baking is fun and brings a happy moment to your dining table.
History of Takoyaki
Takoyaki originated in Osaka, Japan. Its history dates back to the 1930s. At that time, the dish made of flour dough and ingredients baked on a griddle was popular in a certain area of Osaka. One day, at one of the stalls in the area, the prototype of takoyaki was born.The stall owner mixed octopus and other ingredients into the flour dough, formed it into a round shape, and baked it on a griddle.
At that time, takoyaki was made with soy sauce-flavored dough and was not eaten with sauce. It is said that sauce was not added to takoyaki until after World War II, when tonkatsu sauce and chuno sauce were introduced. Takoyaki quickly became popular with the masses because it was easy to eat and inexpensive.
Takoyaki Recipe
24 pieces of Takoyaki
- Cooked octopus 150g
- 2 eggs
- 200g flour
- Dashi 800-900ml
- Kamaboko 25g
- 1 green onion
- Oil of your choice
- A little sauce
- Mayonnaise to taste
- Appropriate amount of green seaweed
- Some dried bonito flakes
Step 1
Cut the cooked octopus into 1-2 cm pieces. Finely chop the green onion.
Step 2
In a bowl, add the eggs, stock mix and flour and mix to make a batter.
Step 3
Heat a takoyaki pan to a high temperature (about 200℃) and coat with oil.
A takoyaki pan is a special pan in the shape of a bite-sized ball; it is difficult to use a copper takoyaki pan that heats up quickly, but a cast-iron takoyaki pan allows you to cook the takoyaki more slowly.
A takoyaki pan is a special pan in the shape of a bite-sized ball; it is difficult to use a copper takoyaki pan that heats up quickly, but a cast-iron takoyaki pan allows you to cook the takoyaki more slowly.
Step 4
Fill the takoyaki maker with batter until it is about half full of takoyaki.
Step 5
Add the cooked octopus, tenkasu, scallions, and pickled ginger, and top with batter again.Step 6
When the batter has set around the hole, use a skewer to flip the takoyaki.Step 7
Fry until the surface is crispy, turning several times.Takoyaki tools may be coated with fluorine, so we recommend using resin tongs.
Step 8
Remove and top with mayonnaise, takoyaki sauce, green seaweed and dried bonito flakes.
For the takoyaki sauce, we recommend a sweet and thick medium sauce or a rich sauce, but Worcestershire sauce will also work.
We recommend keeping the takoyaki maker warm at about 90 degrees.
