Takoyaki たこ焼き Octopus Balls Food

TAKOYAKI OCTOPUS BALLS RECIPE

Steps:

• Pour 100 ml of water and add the dashi powder. Stir until completely dissolved. Set aside.
• Weigh your Takoyaki flour (or AP flour), add the baking soda. Then, sift the dry ingredients using a fine mesh strainer.
• After sifting, pour dry ingredients into the wet ingredients. Add the eggs and whisk the mixture to incorporate well until no lumps. Set aside.
• Transfer the Takoyaki batter into a squeeze bottle (if available) or in a small measuring cup to avoid accidental spillages or reduce drippings.
• Dice the octopus, cut the scallions and other toppings you want to add. Set aside.
• Pre-heat the Takoyaki pan and brush some oil or dip a paper towel slightly in the oil and rub it on the pan.
• Whisk the batter up one more time, and then pour it into the pan cavities and fill it up for about 90% as the batter will expand while cooking.
• Let the batter cook for one minute and you may drop in your fillings like some diced octopus, scallions, and tempura bits. Doing this will ensure the fillings won't sink in the bottom.
• Cook until the edges are a bit on the solid side about 2 to 3 minutes. Using a toothpick or a pick, check if the first Takoyaki can be easily turned or be released. If yes, turn the octopus ball at 45° way around.
• Once you flipped the ball, there would be an opening in the Takoyaki cavity then, you can pour extra batter to fill that space.
• Now, you can pour more batter into the entire pan and continue to cook. Use the pick to keep turning the Takoyaki around the edges and fold any excess batter into the balls.
• Pay attention to your octopus balls, continue to flip the Takoyaki until it formed into a nice ball, and turn into a golden brown. Let the batter cook all the way without burning.
• Serve them on a plate and drizzle with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori (or seaweed flakes) and bonito flakes to serve.

TAKOYAKI RECIPE (OCTOPUS BALLS)

Steps:

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

TAKOYAKI ("OCTOPUS BALLS")

Steps:

• Warm up iron plate and oil the surface.
• Put the batter into half of hole.
• Then put octopus and other fillings into the hole.
• Add the batter full.
• When batter on the edge of the molds become cooked, turn over takoyaki with pick.
• When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
• Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.