Krissspy Tako Food

TAKOYAKI RECIPE (OCTOPUS BALLS)

Takoyaki Recipe (Octopus Balls) image

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

Ingredients

1 egg
450ml / 1pt dashi stock
100g / 3.5oz flour ((all purpose))
1 tbsp soy sauce
60g / 2.1oz boiled octopus ((I used legs, note 2))
3 tbsp shallots (Aussie)/scallions (finely chopped)
1½ tbsp benishōga (finely diced)
2 tbsp tenkasu
Bulldog chūnō sauce ((note 3))
Japanese mayonnaise ((optional, note 4 ))
Aonori ((青海苔) - dried seaweed flakes)
Bonito flakes
1 Takoyaki grill pan/griller ((note 5))
1-2 long bamboo skewers or pointy chopsticks ((note 6))

Steps:

Dice the octopus into 1-1.3cm / ½" cubes.

TAKO POKE

Tako Poke image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons sesame oil (1 tablespoon to brush on octopus and 1 tablespoon to mix in)
3 to 4 pound octopus, debeaked
Salt and freshly ground black pepper
1 tablespoon soy sauce
1 English cucumber, peeled and thinly sliced
5 scallions, white and tender green parts only, sliced on the bias
1 red chile, stem and seeds removed and thinly sliced
1 tablespoon nori (from about 3 seaweed sheets used to wrap sushi, such as from a package of 10 yakinori), pulverized
Salt, if needed

Steps:

Brush 1 tablespoon of the oil on the octopus (reserving the rest), season with salt and pepper, and add to a pot with enough water to cover. Simmer until the octopus is cooked through, about 20 minutes.
In a medium bowl combine the remaining sesame oil with soy sauce, cucumber, scallions, chile, nori and salt.
Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small.
Fold octopus into cucumber/scallion mixture.
Serve at room temperature as a salad.

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