Takoyaki たこ焼き
How to make Japanese street food, Takoyaki at home
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1cup/100g flour (*1)
- 1 egg
- 1.25cup/300ml dashi stock (*1 )
- 1.8oz/50g cooked octopus
- 1/4 cup of finely chopped scallions
- 1/4 cup Tenkasu
- 2 tbsp red pickled ginger
- 2 tbsp takoyaki sauce
- 1 tbsp Japanese mayonnaise
- 1 tbsp seaweed flake to top
- 2 tbsp bonito flake to top
Instructions
- 1
Combine water, egg and dashi stock together in a bowl and mix well until frothy.
- 2
Sift the plain flour into a large bowl and add the liquid mixture over the flour.
- 3
Whisk them together well until all the dry flour is completely mixed in.
- 4
Heat the takoyaki pan and oil the holes with the oil brush. *2
- 5
Pour the batter into the pan holes so they are approximately 80% full and then add the octopus, green onion, tempura crisps and pickled ginger .Then add more of the batter until it's just overflowing.
- 6
Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over by inserting the Takoyaki pick from 4 o'clock direction, turn your wrist 90°.
- 7
Keep flipping them around until the takoyaki are a golden-brown color. *3
- 8
When all balls outside are crispy golden brown, turn the heat off.
- 9
Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori and bonito flakes to serve.