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Takoyaki

Takoyaki

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  • Recipe parson20160119 26781 hqf99x Serves 1
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Transport yourself to the busy side streets and summer festivals of Japan with this great-tasting takoyaki recipe. Takoyaki are a kind of dumpling, made from grilled balls of seasoned batter with a small piece of octopus meat in the middle and sauces and seasonings scattered along the top. Serve these bite-size pieces of heaven at parties, or enjoy them as warming snacks.

Ingredients

readymade batter mix – okonomiyaki flour
or
homemade batter – flour 200g, 2 eggs, 450ml water & a pinch of dashi stock
fresh boiled octopus
chopped negi spring onion
benishoga red pickled ginger
tenkasu tempura flakes
takoyaki sauce
japanese mayonnaise
aonori green seaweed sprinkles
katsuobushi bonito flakes

How To Prepare

  1. Start by creating the batter. Grab a large bowl and mix together 2 eggs, 200g of flour, 450ml of water and a little dashi stock. Set this aside while we prepare for the fun bit. If you have the readymade okonomiyaki flour you’re good to go!

  2. You will need a special takoyaki grill plate for this! Place your takoyaki plate on the gas stove and heat up a small amount of oil in each hole.

  3. Cut up your octopus into small pieces, but try to get one of those little suckers on each piece for authenticity. Place a piece of octopus in each of the semi-circular holes and then fill up to the top of the hole with your batter mix. You can even overflow the batter out of the hole to make it easier to flip them later.

  4. Now you can add the chopped spring onion, red pickled ginger and tempura flakes to each hole. The amount you add is up to you, but only a small amount of each will give enough flavour.

  5. Once the takoyaki are about half cooked, you will need to flip them over. The best way to do this is to use a small wooden skewer to poke the outside of the batter and flip is over within the hole. This takes a bit of practice to get done smoothly so keep trying if you are making a mess.

  6. You can usually only flip each takoyaki about three quarters of the way round so allow it to cook a little more before flipping it again. By now, all your takoyaki should be round so keep rotating them in the holes to make sure that they cook evenly on all sides.

  7. When your takoyaki are a nice golden colour they are finished cooking.

  8. Place a few takoyaki on a plate and smother them with loads of takoyaki sauce and Japanese mayonnaise. Then sprinkle a bit of aonori seaweed and some katsuobushi flakes on top and enjoy. Be warned, don’t burn your mouth by eating them too soon though as takoyaki are HOT.

Tips and Information

- Try experimenting with different toppings. The image above shows takoyaki with just the takoyaki sauce and aonori, but adding mayonnaise and katsuobushi is very popular and makes it taste great. You can even use a citrus based soy sauce called ponzu for a sharp taste if you like.
- Okonomi sauce for okonomiyaki is very similar to takoyaki sauce so either can be used to get the same delicious taste.
- If you don’t like octopus, you can try making takoyaki with different ingredients such as chicken. Vegetarians can replace the octopus with vegetables like shiitake mushrooms. You can even make a sweet takoyaki with chocolate, but it might be recommended to use a different topping than mayonnaise for these.

Ingredients20160119 26781 1qjvetq

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