Contents
Takoyaki in Japan
I will never forget the takoyaki I had in the train station of Osaka. So crispy on the outside and creamy on the inside. That was the first of many.
Takoyakis are one of the most popular street-foods in Japan.
They are considered part of the Japanese Konamon cuisine. In English, Kono means powder/flour and Mono means things. Therefore, it refers to any flour-based dishes such as udon, takoyaki and okonomiyaki.
¿What are Takoyaki?
Originally from Osaka, takoyaki can be translated as grilled octopus.
Made with flour, egg, water and filled with octopus, spring onion, tenkatsu (tempura bits) and beni shōga (pickled ginger). Once cooked on its characteristic griddle, the result is delicious balls that are crispy on the outside and creamy on the inside.
These are accompanied with takoyaki sauce, kewpie mayonnaise (slightly sweeter than Western mayonnaise) and, optionally, chives, beni shōga, katsuobushi or aonori.
How to make a perfect takoyaki
Getting perfect takoyakis at home is easier than it sounds.
- Using enough oil is key for two reasons:
- Once the batter is added to the takoyaki pan, it’s time to add the octopus, beni shōga and scallions.If the batter overflows, don’t worry – that’s what we’re looking for. If you run short, you can always add a little more later.
- When it’s time to flip the takoyakis, I recommend doing it in several steps.
This is a dish that kids love, but, if your child is terrified of eating octopus, don’t worry. You can make them stuffed with corn, cheese and ham, edamame or bacon.
If you liked the recipe and want to thank us: give us 5 stars, share it on social networks and, not to miss our next recipes, subscribe to our channel or follow us at
See you in the next recipe!
Eva
How to make Takoyaki
Ingredients
Batter
- dashi 180 ml
- flour 60 g
- baking powder 1 tsp.
- sal 1/4 tsp.
- egg 1
- soy sauce 1 tsp.
- oil 2 tsp.
Filling
- octopus 16 pieces
- spring onion - cut into small pieces 1
- beni shouga 1 tsp.
Sauces
- takoyaki sauce
- mayonaisse - kewpie
Optional toppings
- spring onion
- beni Shouga
- katsuobushi
- aonori
Instructions
Cook the octopus
- Cut 16 small octopus pieces
- Heat a frying pan over medium heat. Add the octopus, cover and let it cook. The octopus will release water.
- Once the water has evaporated, the octopus is ready.
Prepare the batter
- Mix all the ingredients of the batter: dashi, flour, baking powder, salt, eggs and soy sauce.
- With the help of a hand blender, beat until the mixture is homogeneous and smooth. If you do not have one, you can beat it manually and pass the mixture through a strainer.
Cook the Takoyaki
- Put plenty of oil in the takoyaki frying pan and heat over medium high heat.
- Pour the takoyaki batter until the holes are almost full.
- Add the octopus pieces, beni shōga and scallions. If necessary, add a little more dough to cover the whole grill (this usually happens naturally when the octopus and other ingredients are added).
- With the help of wooden sticks, cut the edges that separate the takoyakis.
- Turn them 90 degrees letting the dough flow into the hole naturally.
- If needed, add a little more batter and turn the takoyaki again. You will see how they gradually take shape.
- Continue turning them until you get a completely round takoyaki. When the takoyaki are nicely browned, they are ready for the next step.
Platting
- Remove them from the griddle with the help of wooden chopsticks. Next, add the takoyaki sauce, mayonnaise, chives, beni shōga and of course, the tenkasu.
