Takoyaki Octopus Balls Recipes

TAKOYAKI OCTOPUS BALLS RECIPE

Steps:

• Pour 100 ml of water and add the dashi powder. Stir until completely dissolved. Set aside.
• Weigh your Takoyaki flour (or AP flour), add the baking soda. Then, sift the dry ingredients using a fine mesh strainer.
• After sifting, pour dry ingredients into the wet ingredients. Add the eggs and whisk the mixture to incorporate well until no lumps. Set aside.
• Transfer the Takoyaki batter into a squeeze bottle (if available) or in a small measuring cup to avoid accidental spillages or reduce drippings.
• Dice the octopus, cut the scallions and other toppings you want to add. Set aside.
• Pre-heat the Takoyaki pan and brush some oil or dip a paper towel slightly in the oil and rub it on the pan.
• Whisk the batter up one more time, and then pour it into the pan cavities and fill it up for about 90% as the batter will expand while cooking.
• Let the batter cook for one minute and you may drop in your fillings like some diced octopus, scallions, and tempura bits. Doing this will ensure the fillings won't sink in the bottom.
• Cook until the edges are a bit on the solid side about 2 to 3 minutes. Using a toothpick or a pick, check if the first Takoyaki can be easily turned or be released. If yes, turn the octopus ball at 45° way around.
• Once you flipped the ball, there would be an opening in the Takoyaki cavity then, you can pour extra batter to fill that space.
• Now, you can pour more batter into the entire pan and continue to cook. Use the pick to keep turning the Takoyaki around the edges and fold any excess batter into the balls.
• Pay attention to your octopus balls, continue to flip the Takoyaki until it formed into a nice ball, and turn into a golden brown. Let the batter cook all the way without burning.
• Serve them on a plate and drizzle with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori (or seaweed flakes) and bonito flakes to serve.

TAKOYAKI ("OCTOPUS BALLS")

Steps:

• Warm up iron plate and oil the surface.
• Put the batter into half of hole.
• Then put octopus and other fillings into the hole.
• Add the batter full.
• When batter on the edge of the molds become cooked, turn over takoyaki with pick.
• When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
• Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.

HOMEMADE TAKOYAKI OCTOPUS BALLS

Steps:

• In a large bowl, whisk flour and salt together.
• Whisk in the eggs, stock, and dark soy sauce until the batter is smooth.
• Heat the takoyaki pan until very hot and brush each space well with vegetable oil.
• Pour batter into each hole of the pan filling it completely.
• Add fillings inside each hole of batter, don't worry if it overflows.
• Cook for 2 to 3 minutes, until set, then carefully, use a chopstick to flip each ball 90-degrees. Pour more batter and around each ball until just filled.
• Rotate the balls every minute, while cooking, adding scraped batter to form a smooth ball.
• Cook the balls until the batter is cooked through and golden brown, for a total of 5 to 7 minutes.
• Serve with takoyaki sauce, mayonnaise, scallions, and bonito flakes.

TAKOYAKI

Steps:

• Whisk together the Dashi and eggs in a large bowl. Add the flour, baking powder and salt and whisk just until smooth. Transfer the batter to a 1-quart measuring cup or bowl with a spout for easy pouring.
• Heat a takoyaki pan over medium heat (see Cook's Note). Generously grease the "holes" and the entire surface using a pastry brush. Fill each hole about three-fourths of the way with batter (see Cook's Note). Working quickly, place the following in each hole: 2 to 3 pieces of octopus, a pinch of scallions, a pinch of tenkasu and a pinch of beni shoga. (If you find that the batter is cooking too quickly, reduce the heat a bit. It may take a few tries to get the timing down.)
• Top off each hole with a little more batter - it's fine if it overflows a bit. Let cook until the bottom of each takoyaki is set but the inside is still wet, about 3 minutes. Working quickly, use 1or 2 skewers or chopsticks (I find it easier with 2) to turn each takoyaki about 90 degrees, cutting through any batter on the surface between the holes and "scraping" it into each hole as you go, forming a rough ball shape. Let any batter run out of the balls and when it starts to set, turn the balls completely over and cook, regularly rotating them until they are evenly golden brown all over and just cooked through, 3 to 4 minutes more (cooking time will depend on the size of the takayoki).
• Remove the balls to a platter, drizzle with takoyaki sauce and mayonnaise and then sprinkle with aonori and katsuobushi. Serve immediately and repeat with the remaining ingredients as needed.
• Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn't actually boil, about 5 minutes. Discard the kombu.
• Add the katsuobushi evenly over the water, bring to a boil over high heat and then immediately remove from the heat. Let steep for about 10 minutes without stirring.
• Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter.
• Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 2 1/2 cups

TAKOYAKI RECIPE BY TASTY

Steps:

• Make the batter: In a medium bowl, whisk together the egg, water, dashi stock powder, and flour until well incorporated. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
• Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with green onions, ginger, and tempura flakes. Cover with more batter (it's okay if it overflows a bit) and cook for 2 minutes, until starting to turn golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki ¾ of the way and cook for 2 minutes more, until the other side is starting to turn golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each side, until crispy and golden brown.
• Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.
• Enjoy!