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a plate of takoyaki

Takoyaki

This recipe comes to us from the kitchen of Ai Bate, from Chat Potato and regular participant at the Neff Market Kitchen Cooking School.

Ingredients

  • 0ne whole octopus (250g)
  • salt
  • 1/4 bunch spring onions
  • 150g red pickled ginger
  • 500g plain flour or takoyaki flour
  • 1.6-1.8 litres water
  • 3 teaspoons / 12 grams dashi powder
  • 2 tablespoons/ 19g yam potato powder
  • 2 teaspoon light soy sauce
  • 6 eggs
  • tenkasu (tempura balls), optional*
  • cooking oil

To serve:

  • Japanese mayonnaise
  • otafuku sauce, okonomiyaki sauce
  • aonori seaweed
  • bonito flakes

Method

Massage salt into the octopus skin. Wash off the salt. Use a large saucepan to boil lightly salted water. Blanch the octopus for approximately 2 minutes. Allow to cool. Cut into small chickpea-sized pieces. Chop the spring onions finely. Strain and chop the red ginger.

Mix all dry ingredients in a large bowl, add the water and soy sauce. Add eggs. Mix all of the lumps out. Allow to sit overnight or 4 hours minimum.

Heat the octopus ball pan. Oil lightly. Pour the batter to cover the holes. Place 2 pieces of octopus in each hole and add chopped ginger, spring onion and tempura balls evenly over the top. Cook for a minute or two. When a base has formed begin to rotate with a bamboo skewer. Add more oil and butter as required to form a complete ball. Keep rotating the takoyaki until evenly brown and cooked through.

Serve immediately with sauce and toppings.

 

*Tenkasu (tempura balls) are crunch bits of deep fried flour – batter. They can be purchased in Asian grocery stores.  They are often used in soba, udon, takoyaki and okinomiyaki.

 

 

 

Note: this recipe was demonstrated in Ai’s class “Street Food of Osaka”, February 2020.

Image is indicative only and does not reflect the exact ingredients in the recipe.

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