How To Make Takoyaki
Takoyaki recipe is also what they call Octopus balls, and it's one of the most common yet their best street food. While you will find them in most streets of Japan, you can also make them at home.
Servings 3
Ingredients
Batter
- 200 g low-gluten flour
- 2 eggs
- 1/2 tsp baking powder
- 3 g salt
- 400 g water
Teriyaki sauce:
- 10 g light soy sauce
- 10 g sugar
- 20 g cooking wine
- 20 g water starch
Others:
- Octopus
- Sliced ginger
- Cabbage
- Onions
- Salad dressing
- Chopped seaweed
- Bonito flakes
Instructions
- Add low-gluten flour, baking powder, salt, and eggsin a glass bowl to make the batter. Of course, as we had said already, it will be easier to buy the batter. But if you like the personal flavors, then you can make it as follows.
- Add clean water and stir evenly,filter once and cover with plastic wrap and let it stand for one hour for later use. So mix it until it’s smooth and free of lumps. Now set it aside to rest.
- Cut the octopus into tiny pieces and help get rid of the fishy smell. Now you want to get rid of the fishy smell, so you should put the octopus and ginger slices into boiling water.
- Meanwhile, it would help if you diced the cabbages, onions, and octopus separately. Just make sure you have the set of veggies aside.
- Put the teriyaki sauce ingredients together in the pot. What you should therefore do is boil it until it is viscous and serve it alongside the takoyaki.
- Now you should prepare the takoyaki pan.Brush the mold with a bit of oil, put it on the fire, and heat it in small and medium heat. Make sure you brush the oil into the parts of the pan.
- Add the batter to the hole, and set the diced octopus, onion, and cabbage into the holes.
- Fill the pan fully in that set the batter to the whole pan making sure it’s almost overflowing. This then makes it easier to create the balls, and then you can use the different pans of your choice.
- Allow it to cook for about a minute or more. Go on to separate the surface batter with a stick. Make sure it’s delicious, stuff the surrounding vegetables and batter into the mold, stuff it in and tilt the ball up.
- Notice that it‘s starting to mold a little bit, especially since the inner parts form the crusts. Pour the batter once again to make sure the top part also creates the perfect balls again.
- Continue to divide the batter, stuff the batter and vegetables inside, and keep turning the balls to cook the other side and thus attain a golden brown color.
- Brush a little oil on the surface of the balls and fry them until the surface is golden brown.
Squeeze the salad dressing, sprinkled with chopped Seaweed and bonito flakes, and eat it while it is hot.