Takoyaki Recipe
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).
- Prep Time
- 20 minutes
- Cooking Time
- 20 minutes
- Servings
- 4
Ingredients
- 200 g flour
- 2 eggs
- 600 ml dashi (Japanese broth) or water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 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)
Directions
- 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!
