Takoyaki
By Tiffy Cooks
The ultimate Street Food that is loved all around the world. Crispy on the outside, soft and savory on the inside. Welcome to the FINAL DAY of the Street Food Series; today, we are making one of my all-time favorite street snacks, Takoyaki which is “fried octopus balls.” Found all over Asia, Takoyaki is one of my favorite things to make on the weekend with friends while drinking beer. These fried octopus balls are like a ball full of umami; every single bite is the perfect bite! Trust me; you will LOVE them!
Equipment
- Takoyaki Tray
Ingredients
- 150 ml Flour
- 350 ml Dashi Stock
- 1 Egg
- 1 Green Onion chopped
- 1 cup Octopus cut into bite-sized pieces
- Takoyaki Sauce
- Japanese mayo
- Bonito Flakes
Instructions
- Blanch the Octopus with hot water until the seafood is 80% cooked. Cut into bite-sized pieces and set size.
- In a container, mix 150 ml of flour, dashi stock, and one egg. Set aside for 10 minutes
- Add a generous amount of oil to the Takoyaki tray and turn the heat up to medium-high. Once the pan is hot, fill up the individual holes with the batter.
- Add in the seafood and chopped green onion evenly and pour in the rest of the filling, so the tray is full.
- Let it sit for 2-3 minutes, and once you start seeing tiny holes forming, you are ready to start turning. Flip the ball 90 degrees and keep stuffing any excess batter in the mold until the ball is 90 degrees flipped. Add on a little bit more oil and let it fry for another 7-9 minutes while continuously flipping to ensure it’s not burning. Each batch takes around 10-15 minutes to make.
- Once the takoyaki is brown on the outside and slightly crispy, set it aside on a serving plate.
- Drizzle a generous amount of takoyaki sauce, Japanese kewpie mayo, and bonito flakes. ENJOY!
Video
Notes
How to Make the PERFECT Takoyaki:
- OIL: Use a generous amount of oil; this will help the batter become crispy on the outside and also help hold its shape
- BATTER: Use Flavourful Dashi Batter. I cannot stress how important this step is! Make sure not to skip it because trust me; it will instantly elevate your Takoyaki!
- BLANCH THE SEAFOOD: Blanch your octopus ahead of time and cut it into bite-sized pieces; this will help cut down the cooking time.
- POUR: Pour it so it’s 50% filled, and then add in all your toppings. Once all the topping is loaded, pour in the rest of the batter, so it’s fully covered.
- BE PATIENT: Be patient and don’t rush! Once you start seeing bubbles, you are ready to flip. I like to use two toothpicks to help me flip the takoyaki by 90 degrees. You want to keep stuffing all the excess batter into the mold while flipping.
- KEEP TURNING: keep cooking the balls until its brown and slightly crispy. I recommend adding a little more oil while turning, so help crisp up the outside even more! As the ball becomes crispier, it becomes easier to spin.
- GET SAUCY: I recommend smothering your Takoyaki with a generous amount of Takoyaki Sauce and Japanese Mayo while topping with Bonito Flakes!
Nutrition
Calories: 262kcalCarbohydrates: 17gProtein: 14gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 69mgSodium: 535mgPotassium: 329mgFiber: 1gSugar: 0.2gVitamin A: 182IUVitamin C: 4mgCalcium: 70mgIron: 4mg
