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A unique takoyaki recipe to taste
Takoyaki is a traditional Japanese recipe, which is made of balls made of octopus meat. This can be a bit strange, due to the ingredients that are used for its preparation and perhaps that is why many refrains from preparing it.
However, it is very delicious and easy to prepare. That is why below we will explain how to make it in a simple way and providing an authentic Japanese touch. We guarantee that if you try it at home, its flavor will pleasantly surprise you.
Takoyaki ingredients
A clean or previously cooked octopus.
Two branches of Chives.
Pickled ginger, the amount you consider necessary.
For the takoyaki dough
1 cup flour.
2 teaspoons of baking powder.
1/4 teaspoon table salt.
2 large eggs (about 50g each without shell).
1 teaspoon soy sauce.
1 1/2 cups dashi (substitute for fish broth).
For the toppings
Half a cup of takoyaki sauce (or use Okonomiyaki or Tonkatsu sauce; to taste).
Mayonnaise, amount needed.
Katsuobushi (fish flakes, to sprinkle last).
Aonori (dried green algae).
For the takayaki sauce
3 tablespoons Worcestershire sauce.
1 tsp mentsuyu / tsuyu (soup base, ingredients below).
¾ teaspoon sugar.
1 teaspoon ketchup.
For the mentsuyu (soup base)
2 tablespoons sake.
1/4 cup + 1 tablespoon mirin.
1/4 of cup of soy sauce.
1 piece kombu (dried seaweed).
1/4 of Cup of katsuobushi.
Steps for making takoyaki
Note: We will divide the process into several parts to make it easier to explain.
Preparation of the octopus
Make small cuts between the tentacles, so they stay apart while they cook.
Place a pot of water on the stove over medium heat and add salt to taste.
Once you notice that the water is boiling, add an onion and then dip and remove the tentacles from the octopus at least 5-6 times. Ideally, the tentacles should curl with this procedure.
Put the octopus in its entirety into the pot and place a cork inside it, as the latter will help during the cooking of the mollusk. Cook for about 30 minutes over medium heat.
Making the takoyaki sauce
In a saucepan over medium heat, pour the rice wine vinegar, that is, the mirin, followed by the soy sauce, the sake, dehydrated fish or katsuobushi and the kombu seaweed.
Once it starts to boil, let it cook for 5 more minutes.
Strain the contents with the help of an iron strainer and drop into a small bowl.
Mix the takoyaki sauce in another bowl with soy sauce and a tablespoon of sugar.
Beat with the help of a whisk for a couple of minutes so that everything is perfectly integrated.
Add a little ketchup and continue beating to integrate.
Making the tenkasu
In a small bowl or bowl, add a couple of tablespoons of wheat flour and add a little water to form a cream.
Place a pot over medium heat, pour oil into it, and wait for it to heat up and boil.
Once the oil boils, add drops of the mixture. When you notice that these drops are golden brown, take them out, drain them and place them on a plate with absorbent paper.
Reservation.
Take out the octopus
After 30 minutes, or when you notice that the octopus is ready, remove it from the pot. You will notice that the size of the octopus has been reduced.
Cut it into medium pieces, about the size of half your fingers.
Making the dough for the takoyaki
In a bowl add the flour, baking powder, a couple of eggs, soy sauce, dashi, and salt.
With the help of a wire whisk, beat vigorously until you get a homogeneous and very liquid mixture.
Pass the mixture through a fine strainer, preferably according to agreement, and drop its contents into a bowl or bowl.
Cut the dressings
Cut the chives into very small pieces and reserve.
Cut the pickled ginger into very small pieces and reserve.
Assembling and cooking the takoyaki balls
Place the mold over low heat and grease the mold with enough oil.
Pour the batter into each of the holes in the pan until it is very close to the edge.
In each of the holes of the mold place a piece of the octopus, a bit of chive, a little tenkasu and ginger.
When you notice that the dough is almost cooked, with the help of toothpicks, turn the balls at an angle of 90º.
In the other half, pour the dough and turn up the heat a little so that the balls cook better.
While the balls are cooking, flip them over, so they cook evenly.
While you are turning the balls, if you notice any gaps, you can add a little batter and keep turning.
Once the balls are complete, turn the heat up to medium high and add a last oil glaze, so they fry a bit.
Once they are golden brown all over, remove the balls from the molds.
Serving the takoyaki balls
Arrange the balls in rows of two and pour the takoyaki sauce over them, followed by mayonnaise for garnish.
Sprinkle on some katsuobushi if you like. (This is optional).
Sprinkle on a little aonori, only if you like, (this is also optional).
Sprinkle with ginger and chopped chives.
Serve with the takoyaki sauce on the side to spread on each bite.
Recommendations and tips for a perfect recipe
Dip a piece of bread in vinegar and place it between the lid of the pot and the pot to absorb the smell of the octopus and prevent its smell while cooking from stinking your kitchen.
You will need a mold to make takoyaki, which can be found in Asian stores or online stores.
If you prefer, you can add pieces of shrimp instead of pieces of octopus.
When it comes to the dressings, you can add parsley, paprika, onions, or any other you want.
Takoyaki balls conclusions
Takoyaki is a typical Japanese street food recipe, which is very delicious and perfect for a different and unique dinner or lunch. In fact, it can be ideal for an Asian-themed celebration.
That is why we encourage you to try to make this recipe at home and surprise everyone with this dish. Also, we urge you to share the recipe on your social networks.
