TAKOYAKI RECIPE (OCTOPUS BALLS)
One of the famous Osaka street foods, Takoyaki (Octopus Balls) is a small dumpling with a piece of octopus in the middle. Crispy outside and gooey inside, Takoyaki is fun to make and delicious to eat.Cook Time does not include the time to boil octopus. Cook time assumes that Takoyaki balls are cooked in two batches.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Snack
Time 25m
Number Of Ingredients 14
Steps:
- Dice the octopus into 1-1.3cm / ½" cubes.
TAKOYAKI
Takoyaki, which literally means "grilled octopus" in Japanese, are slightly crispy balls of pan-fried savory batter filled with diced cooked octopus and other flavorings. They are typically garnished with tangy takoyaki sauce, mayonnaise, ground dried seaweed and dried bonito flakes, and the combination is super tasty. (You can find these items at specialty grocers or online.) One of Japan's most popular street snacks, takoyaki originated in Osaka in the 1930s and can now be found across the country, and abroad. Although people generally buy takoyaki, you can also make them at home. The process of forming the balls takes some practice, but it isn't difficult. You will need a special molded pan, though. And if you don't like octopus, no problem! You can substitute other ingredients, such as cooked shrimp, chicken, bacon or sausage, tofu, vegetables, even cheese. Just be sure to eat the takoyaki right away - they are best piping hot.
Provided by Food Network Kitchen
Time 1h20m
Yield 24 to 40 takoyaki (depending on your pan)
Number Of Ingredients 16
Steps:
- Whisk together the Dashi and eggs in a large bowl. Add the flour, baking powder and salt and whisk just until smooth. Transfer the batter to a 1-quart measuring cup or bowl with a spout for easy pouring.
- Heat a takoyaki pan over medium heat (see Cook's Note). Generously grease the "holes" and the entire surface using a pastry brush. Fill each hole about three-fourths of the way with batter (see Cook's Note). Working quickly, place the following in each hole: 2 to 3 pieces of octopus, a pinch of scallions, a pinch of tenkasu and a pinch of beni shoga. (If you find that the batter is cooking too quickly, reduce the heat a bit. It may take a few tries to get the timing down.)
- Top off each hole with a little more batter - it's fine if it overflows a bit. Let cook until the bottom of each takoyaki is set but the inside is still wet, about 3 minutes. Working quickly, use 1or 2 skewers or chopsticks (I find it easier with 2) to turn each takoyaki about 90 degrees, cutting through any batter on the surface between the holes and "scraping" it into each hole as you go, forming a rough ball shape. Let any batter run out of the balls and when it starts to set, turn the balls completely over and cook, regularly rotating them until they are evenly golden brown all over and just cooked through, 3 to 4 minutes more (cooking time will depend on the size of the takayoki).
- Remove the balls to a platter, drizzle with takoyaki sauce and mayonnaise and then sprinkle with aonori and katsuobushi. Serve immediately and repeat with the remaining ingredients as needed.
- Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
- Add the katsuobushi evenly over the water, bring to a boil over high heat and then immediately remove from the heat. Let steep for about 10 minutes without stirring.
- Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
- Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups
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- Function. How does the pan work? – Different Takoyaki pans have different functionalities. For instance, there are pans that come with their own heat sources, and these are electric Takoyaki pans.
- Size. How big is the pan? – you don’t want to get a pan that will cause you lots of problems when it comes to its storage. Therefore, you need to choose a pan that will fit well in your already existing kitchen cabinet.
- Purpose. Is the pan for home or commercial use? – The number of Takoyaki balls you need to prepare in one batch should determine this. Different Takoyaki pans have different outputs.
- Material. The material used – the common Takoyaki pans are made out of steel or cast iron. However, some of these pans come with non-stick properties. However, when buying a Takoyaki pan with non-stick properties, you need to make sure that it doesn’t have any toxic chemicals.
- Cost. Your budget – how much are you planning to spend on your Takoyaki pan? The price of a good Takoyaki pan ranges from $15 to $100. However, if you are buying a larger pan, then you should expect to spend more.
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