Takoyaki

1.Cooking Tips

2.Make sure your oil is thoroughly preheated. This ensures that the batter cooks evenly and prevents sticking.

3.If your pan is too hot, the batter may cook too quickly on the outside while leaving the inside undercooked. Adjust the heat as needed to achieve even cooking.

4.Adding too many fillings can make it challenging to shape your takoyaki properly.

5.Using a poorly mixed batter with lumps or inconsistencies can result in uneven cooking. Make sure your batter is well-mixed.

6.While traditional takoyaki includes diced octopus, feel free to experiment with different fillings.

7.How to Serve and Store

8.Serve Hot and Fresh: Enjoy while it’s hot and crispy. Serve it immediately with the signature sauce, Japanese mayo, aonori, and bonito flakes for the full experience.

9.To store, let the takoyaki cool to room temperature and transfer in an airtight container. Keep refrigerated for a short period, typically up to 2-3 days.

10.To reheat, microwave on a low power setting for a short duration to avoid overheating and sogginess. Alternatively, you can heat them in a 350°F (175°C) oven for about 10 minutes, or until they’re heated through.

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14.Making the Takoyaki sauce

15.In a small bowl, Mix worcestershire sauce, ketchup and sugar. Transfer in a ziplock bag or piping bag and set aside.

16.Making the Japanese mayo

17.In a small bowl, Mix mayonnaise, rice vibegar, and sugar until incorporated. Transfer in a ziplock bag or piping bag and set aside.

18.Making the Batter

19.Boil enough water in a small pot then place the octopus. Cook for 5 minutes then remove from pot and let it cool down. Cut into quarter inch cubes then set aside.

20.In a mixing bowl, crack and beat the egg until light in color. Add water, soy sauce, vegetable oil, and dashi. Whish to incorporate.

21.Add chopped green onion and all purpose flour. Stir until smooth and no traces of flour is left. Tip in baking powder then mix until well combined.

22.In a pan over low-medium heat, pour the batter and cook while continuously stirring until batter form into a pasty dough.

23.Remove dough from heat and transfer in a clean, flat surface covered in cornstarch. Coat dough with cornstarch to avoid dough sticking when handling.

24.Take approximately 1 1/2 tbsp of dough and flatten using palm of hands.

25.Place 3-4 diced octopus then seal the dough and shape into a ball. Repeat process with the remaining dough.

26.Heat enough oil in a small pot over medium heat. When oil is hot, deep fry takoyaki balls in batches of 4 for 2-3 minutes or until golden brown.

27.Place fried tayoki on paper towels to remove excess oil then transfer and arrange in a serving dish.

28.Cut the tip of ziplock with takoyaki sauce and drizzle the top of takoyaki. Do the same with the Japanese mayo.

29.Top with crushed dried seaweed and bonito flakes. Serve and enjoy. Bon appetit!