Recipe of Takoyaki, a beloved street food from Osaka, Japan, known for its round, golden balls filled with diced octopus, scallions, and pickled ginger. Cooked in a special molded pan, these snacks are crispy on the outside and gooey inside, topped with savory sauce, mayo, and bonito flakes.
Cooking Time:
45 minutes
Ingredients:
1 cup takoyaki flour (or all-purpose flour with 1 tsp dashi powder)
1¼ cups dashi stock
1 egg
4 oz cooked octopus, chopped
2 tbsp pickled red ginger (beni shoga), chopped
2 green onions, finely chopped
2 tbsp tenkasu (tempura bits)
Oil, for greasing the pan
Toppings:
Takoyaki sauce
Japanese mayonnaise
Aonori (seaweed flakes)
Katsuobushi (bonito flakes)
Recipe:
In a bowl, whisk together flour, dashi stock, and egg until smooth.
Heat a takoyaki pan and lightly grease each well with oil.
Pour the batter into each hole, slightly overflowing.
Add a piece of octopus, some pickled ginger, green onion, and tenkasu into each hole.
Cook for 1–2 minutes, then use skewers or chopsticks to turn the balls 90 degrees to allow uncooked batter to flow out and form a round shape.
Continue turning until balls are golden brown and evenly cooked, about 7–10 minutes total.
Serve hot, drizzled with takoyaki sauce and mayonnaise, and sprinkle with aonori and bonito flakes.
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