Takoyaki Recipe

Name: Recette Takoyaki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200 g de farine; 2 œufs; 600 ml de dashi (bouillon japonais) ou d'eau; 1 cuillère à soupe de sauce soja; 1 cuillère à soupe de mirin; 1/2 cuillère à café de sel; 150 g de poulpe cuit, coupé en petits morceaux; 50 g de beni shoga (gingembre mariné rouge), finement haché; 2 oignons verts, finement émincés; 50 g de tenkasu (brisures de tempura); Huile végétale pour la cuisson; Pour la finition :; Sauce takoyaki (ou sauce okonomiyaki); Mayonnaise japonaise; Aonori (poudre d'algue verte); Katsuobushi (flocons de bonite séchée)

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Portion

Preparation time

20 minutes

Cooking time

20 minutes

Takoyaki is a Japanese specialty from Osaka, consisting of small dumplings filled with pieces of octopus. Crispy on the outside and soft on the inside, these delicious snacks are often sold at festivals and street markets in Japan. Takoyaki is prepared using a special plate with half-spherical molds, which give the dumplings their characteristic shape. Traditionally, takoyaki is served with a tasty sauce, Japanese mayonnaise, aonori (seaweed powder) and katsuobushi (dried bonito flakes).

Ingredients

For the dough :

200 g flour
2 eggs
600 ml dashi (Japanese broth) or water
1 tablespoon soy sauce
1 tablespoon mirin
1/2 teaspoon salt

For the garnish :

150 g cooked octopus, cut into small pieces
50 g beni shoga (red pickled ginger), finely chopped
2 green onions, thinly sliced
50 g tenkasu (tempura chips)
Vegetable oil for cooking
For finishing :
Takoyaki sauce (or okonomiyaki sauce)
Japanese mayonnaise
Aonori (green seaweed powder)
Katsuobushi (dried bonito flakes)

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Instructions

In a large bowl, combine flour, salt, soy sauce and mirin.
Add the dashi (or water) gradually, whisking to avoid lumps. Add eggs and mix until smooth and slightly runny.
Heat the takoyaki griddle and brush the mussels generously with vegetable oil.
Pour the batter into the takoyaki molds, filling each cavity well. Add a piece of octopus, some beni shoga, green onions and tenkasu to each mold. Cook until golden-brown on the bottom, then use wooden skewers or chopsticks to turn the dumplings over to form spheres.
Cook takoyaki until golden brown and crisp on all sides.
Arrange takoyaki on a plate. Top generously with takoyaki sauce and add Japanese mayonnaise in a zigzag pattern.
Sprinkle with aonori and garnish with katsuobushi. Serve immediately and enjoy hot. Itadakimasu!

Recipe notes

Takoyaki is often considered a culinary symbol of Osaka, a city known for its vibrant gastronomic culture and love of street food. The dish was invented in the 1930s by a street vendor named Tomekichi Endo, who was inspired by choboyaki, another dough-based snack. Since then, takoyaki has become extremely popular throughout Japan.

An amusing feature of takoyaki stands is the dexterity of the cooks, who use skewers to quickly and skilfully turn the dumplings so that they cook evenly on all sides. This can be quite a spectacle to watch, especially at festivals where takoyaki stands are particularly plentiful.

In Japan, there are even restaurants specializing in takoyaki, where customers can prepare their own dumplings at their table, adding an interactive and fun dimension to the enjoyment of this delicious dish.

Japanese mayonnaise Kewpie ⋅ Kewpie ⋅ 450g

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