Takoyaki Recipe たこ焼き

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Takoyaki たこ焼き

https://www.justonecookbook.com/takoyaki-recipe/
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 18 ballz

Equipment

  • Takoyaki maker

Ingredients
  

For Cooking Takoyaki

  • ¼ cup Katsuobushi dried bonito flakes (4g)
  • 2 Green onions/scallions thinly sliced
  • 1 Tbsp Pickled red ginger minced
  • 120 g Octopus cooked; Cut into ½ inch bite size pieces
  • 2 Tbsp Neutral-flavored oil
  • ⅓ cup Tenkasu/Agedama tempura scraps (optional)

Takoyaki Batter

  • 1 cup All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Kosher/sea salt
  • 2 Eggs
  • 1 tsp Light soy sauce
  • 1 ½ cup Dashi Japanese soup stock

Topping

  • Takoyaki Sauce or Tonkatsu sauce; drizzle as much as you need
  • Japanese mayonnaise drizzle as much as you need
  • Katsuobushi dried bonito flakes (sprinkle on top)
  • Aonori dried green seaweed (sprinkle on top)

Instructions
 

Takoyaki Batter

  • In a large mixing bowl, combine all-purpose flour, baking powder, and kosher salt. Whisk all together.
  • Add 2 eggs, soy sauce, and dashi.
  • Whisk all together until well-blended and transfer the batter to a 2-cup measuring cup with a handle (or any other pitcher with a spout for easy pouring).

Cook Takoyaki

  • Heat the takoyaki pan to 400 ºF (200 ºC) over medium heat.
  • Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas).
  • When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for the batter to slightly overflow the holes. Usually as you add ingredients to the batter it will overflow.
  • Add 1-3 octopus pieces in each hole depending on its size and sprinkle katsuobushi powder you ground earlier on top.
  • Then sprinkle tenkasu, green onion, and pickled red ginger.
  • After 3 minutes or so, when the bottom of the balls has hardened slightly, break the connected batter between each ball with skewers. Then turn each piece a 90 degree, stuffing in the edges as you are turning. The batter will flow out from the inside of each takoyaki ball and creates the other side of the takoyaki ball.
  • After you finish flipping, set timer for 4 minutes. Keep turning constantly so each piece will have nice round shape.
  • Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling katsuobushi and dried green seaweed.
  • It's gonna be hot, but it's gonna be good.
  • DONE!
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