Classic Takoyaki Recipe

2022-11-01

By Chef Takashi

Japanese Cuisine

Appetizer

Takoyaki is a famous street food in Japan made with round balls of batter filled with chopped cooked octopus and other savory ingredients. This easy recipe, by Chef Takashi, is a must-try for anyone wanting a taste of authentic Japanese cuisine. 

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A popular Japanese appetizer that consists of small, round balls of batter filled with octopus, tempura scraps, and green onions. The dish originated in the Kansai region of Japan, which includes the cities of Osaka, Kyoto, and Kobe. 

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In Osaka in particular, Takoyaki is a popular street food that can be found at festivals and on the street corners of the city's entertainment districts. 

Get to know the whole story Takoyaki A history of the Iconic Japanese Street Food.

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The traditional ingredients for Takoyaki include diced octopus, tempura scraps, green onions, and a savory sauce made from Worcestershire sauce, soy sauce, and mirin (a sweet rice wine). The batter is typically made with flour and dashi (a Japanese soup stock), and is cooked in a special iron mold that gives the Takoyaki its distinctive shape.

Pitfalls on Takoyaki

 Proper batter consistency: Takoyaki batter is a mixture of flour, dashi stock, eggs, and other seasonings. Achieving the right consistency of the batter can be challenging, as it needs to be thick enough to hold the fillings in place but not too thick that it doesn't cook through properly.

 Cooking evenly: Takoyaki is cooked in a special takoyaki pan with rounded molds. Ensuring that the batter is cooked evenly and forms a crispy golden-brown outer layer while the filling is still tender requires practice and attention to cooking time and temperature.

 Proper filling distribution: Takoyaki is traditionally filled with small pieces of octopus, pickled ginger, and green onions. Distributing the fillings evenly throughout the batter can be challenging, and ensuring that each takoyaki has enough filling without being overfilled requires skill.

 Flipping the takoyaki: Once the batter starts to set in the molds, they are flipped with a special takoyaki pick to cook the other side. Flipping the takoyaki properly without causing the batter to spill out or stick to the pan takes practice and a steady hand.

 Sauce and toppings: Takoyaki is typically served with a sweet and savory sauce and topped with mayonnaise, dried bonito flakes, and green onions. Properly saucing the takoyaki without making it soggy or overpowering the flavor of the filling can be challenging. Arranging the toppings in a visually pleasing way requires attention to presentation.

Ingredients

• 1 cup all-purpose flour

• 1/2 tsp baking powder

• 1/4 tsp salt

• 2 eggs

• 2 cups dashi stock

• 1/2 cup chopped cooked octopus (tako in Japanese)

• 1/4 cup green onion, finely chopped

• 1/4 cup tenkasu (tempura bits)

• 1/4 cup pickled red ginger, finely chopped

• 1/4 cup bonito flakes

• Takoyaki sauce (made with 5 tbsp Worcestershire sauce, 1 1/2 tbsp ketchup, and 1 tbsp soy sauce)

Instructions

1. In a large bowl, combine flour, baking powder, and salt.

2. Beat eggs in a separate bowl, then add dashi stock and mix well.

3. Add the egg and dashi mixture to the flour mixture, and stir until there are no lumps.

4. Preheat a takoyaki pan over medium-high heat and lightly oil each hole.

5. Pour batter into each hole until it is half full.

6. Add 1 tsp of chopped cooked octopus, 1 tsp green onion, a few tenkasu, and some pickled red ginger to each hole.

7. Using a chopstick, flip each piece of the filling until it is covered with batter and round in shape.

8. Flip each takoyaki ball over as it cooks, until all sides are golden brown.

9. Transfer the takoyaki to a plate and drizzle with takoyaki sauce and mayonnaise.

10. Sprinkle with bonito flakes to serve.

11. Enjoy your Takoyaki!

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 250

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 30 g

Fiber: 2 g

Sugar: 4 g

Protein: 8 g

Regional Ingredients Variations of Takoyaki

Osaka, they use diced octopus, green onions, and tempura scraps mixed with a batter made of flour, dashi, and eggs, and cooked in special molds, creating a dish known as "Osaka-style Takoyaki".

Tokyo, they may add a bit of cheese to the filling, creating a dish known as "Cheese Takoyaki".

Hiroshima, they may add egg and cabbage to the batter, creating a denser and fluffier takoyaki with a softer texture, creating a dish known as "Hiroshima-style Takoyaki".

Fukuoka, they may use mentaiko (spicy cod roe) mixed with mayonnaise and green onions as a filling, creating a dish known as "Mentaiko Takoyaki".

Nagoya, they may add shrimp or other seafood to the filling and use a sweeter sauce made with soy sauce, Worcestershire sauce, and sugar, creating a dish known as "Ebi-Mayo Takoyaki".

Try this easy recipe for Takoyaki and enjoy it as a delicious street food appetizer! Share your lovely dish on your socials with the following hashtags #takoyaki #JapaneseCuisine #streetfood #octopus #umami #batterballs #ChefTakashi #Kanto #hiverecipes