Name: Takoyaki
Total time: 45 min
Yield: 26 takoyakis
Cuisine: Japonaise
Ingredients: 40 cl dashi; 140 g wheat flour; 2 egg(s); 140 g cooked octopus tentacles; 0.5 tsp baking powder; 2 tbsp beni shoga; 1 stalk(s) spring onion; 1 tbsp soy sauce; 3 tbsp katsuobushi; nori powder; okonomiyaki sauce; Japanese mayonnaise; katsuobushi

Recipe

45 min Medium ≈ 0,72 € / serving

Estimated total cost for 26 takoyakis: 18,75 € — average indicative prices

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Servings

26 takoyakis

Ingredients

Instructions

Preparing the ingredients:

1Finely chop the spring onion stalk.
2Roughly chop the beni shoga.
3Using a blender, grind the dried bonito shavings into flakes.
4Cut the octopus tentacles into pieces of about 1 cm.

Preparing the takoyaki batter:

5In a large bowl, mix the dehydrated dashi with water until the dashi has dissolved.
6In a mixing bowl, combine the flour, baking powder, and salt.
7Add the eggs, dashi, and soy sauce, then whisk until the batter is smooth.

Cooking the takoyaki:

8Heat a takoyaki pan over medium-high heat and lightly oil each mold.
9Pour the takoyaki batter until it completely covers the molds.
10Place a piece of octopus in each takoyaki and sprinkle with bonito flakes, chopped spring onion, and beni shoga.
11Cook for 2 to 3 minutes until a crust forms on the underside of the takoyaki.
12Using chopsticks, turn the half-spheres a quarter turn.
13Add the excess batter around the molds to fill the gaps and form spheres.
14Cook for about 10 minutes, turning the takoyaki regularly.
15Remove the takoyaki from the mold and place them on a serving dish.

To serve:

16Add okonomiyaki sauce and Japanese mayonnaise on top of the takoyaki.
17Sprinkle with nori powder and bonito flakes.
18Let cool for a few minutes at room temperature and enjoy.

About this dish

Takoyaki are savory batter balls, typical of Osaka cuisine in Japan. The name "takoyaki" translates to "grilled octopus," an apt description since each ball contains a piece of tender octopus. The batter is a liquid mixture of flour, egg, dashi (Japanese broth), and small pieces of tempura, pickled ginger, and spring onion. On a special hot plate fitted with half-spheres, the batter is poured in and a piece of octopus is inserted. Using picks, the balls are quickly turned to achieve a spherical shape and a golden, crispy surface. Once cooked, takoyaki are usually topped with a sweet and savory takoyaki sauce, sprinkled with dried bonito flakes and seaweed powder, and crowned with Japanese mayonnaise. Served hot, they are a beloved street snack, offering a contrast of textures and a range of flavors.