Takoyaki or also known as octopus balls is a popular appetizer that originated in Japan. This dish is primarily made from a flour batter mixture cooked in a special molded pan. The balls are filled with chopped octopus, pickled ginger, and green onions. This recipe takes about 30 minutes.
• 200 grams flour
• 800 mL chilled water
• 1 egg
• 1 tbsp mountain yam (grated)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dashi powder
• Boiled octopus (chopped)
• Pickled ginger (shredded)
For the batter:
In a mixing bowl, add flour, egg, salt, baking powder, and dashi powder.
Pour water while stirring the mixture.
Mix until well combined.
Add grated mountain yam.
For the takoyaki:
Heat the takoyaki pan over medium heat.
Brush some oil on the takoyaki pan.
Pour the batter mixture.
Add chopped octopus, agedama, konegi, and pickled ginger.
Add more of the mixture to slightly overflow the holes.
Let it cook for 3 minutes.
Rotate to the other side.
Let it cook for 3-4 minutes.
Transfer to a plate.
Pour takoyaki sauce and mayonnaise.
Sprinkle with dried green seaweed and katsuobushi.
Serve and enjoy!
Tips and ideas:
You can add spicy sauce and other toppings of your choice to make your takoyaki a lot tastier.
Images – https://www.youtube.com/watch?v=cn4LeWYk9Kk