TAKOYAKI RECIPE (OCTOPUS BALLS)
One of the famous Osaka street foods, Takoyaki (Octopus Balls) is a small dumpling with a piece of octopus in the middle. Crispy outside and gooey inside, Takoyaki is fun to make and delicious to eat.Cook Time does not include the time to boil octopus. Cook time assumes that Takoyaki balls are cooked in two batches.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Snack
Time 25m
Number Of Ingredients 14
Steps:
- Dice the octopus into 1-1.3cm / ½" cubes.
TAKOYAKI
Takoyaki, which literally means "grilled octopus" in Japanese, are slightly crispy balls of pan-fried savory batter filled with diced cooked octopus and other flavorings. They are typically garnished with tangy takoyaki sauce, mayonnaise, ground dried seaweed and dried bonito flakes, and the combination is super tasty. (You can find these items at specialty grocers or online.) One of Japan's most popular street snacks, takoyaki originated in Osaka in the 1930s and can now be found across the country, and abroad. Although people generally buy takoyaki, you can also make them at home. The process of forming the balls takes some practice, but it isn't difficult. You will need a special molded pan, though. And if you don't like octopus, no problem! You can substitute other ingredients, such as cooked shrimp, chicken, bacon or sausage, tofu, vegetables, even cheese. Just be sure to eat the takoyaki right away - they are best piping hot.
Provided by Food Network Kitchen
Time 1h20m
Yield 24 to 40 takoyaki (depending on your pan)
Number Of Ingredients 16
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
Takoyaki, a popular Japanese snack, are made with dashi-flavored batter with a crunchy outside and a soft, fluffy inside that encases a chewy octopus surprise, all in a fun ball shape! Go wild with the toppings-takoyaki sauce, Japanese mayonnaise, seaweed flakes, and bonito flakes-for a creamy, savory finish.
Provided by Aleya Zenieris
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 141 calories, Carbohydrate 16 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams
TAKOYAKI SAUCE
A sweet sauce, primarily used to cover fried octopus or use as a dip for octopus dumplings. If it is too sweet for your taste, reduce the amount of honey.
Provided by Jay Bose
Categories Japanese Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Stir together oyster sauce, Worcestershire sauce, honey, and ketchup until well combined.
Nutrition Facts : Calories 61.1 calories, Carbohydrate 16.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 276.7 mg, Sugar 14.5 g
More about "takoyaki recipe by tasty"
TAKOYAKI – JAPAN’S MOST POPULAR STREET FOOD. SPECIAL RECIPE …
From guidable.co
TAKOYAKI - たこ焼き (OCTOPUS BALLS) | PICKLED PLUM
From pickledplum.com
TAKOYAKI RECIPE (BEST TAKOYAKI WITH CRISPY OUTSIDE AND SOFT …
From cookingwithdog.com
TAKOYAKI - DOOBYDOBAP
From doobydobap.com
RECIPE: TASTY TAKOYAKI
From fluffydogliveshere.blogspot.com
TAKOYAKI RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
MODERN TRADITIONAL TAKOYAKI BALLS COOKBOOK: DELICIOUS TAKOYAKI …
From amazon.ca
TAKOYAKI RECIPE
From pinterest.ca
TAKOYAKI’S UNIQUE TASTE, FLAVOR VARIATIONS & FILLING IDEAS
From bitemybun.com
6 DELICIOUS TAKOYAKI RECIPES | WHAT IT IS? DICED TEMPURA …
From bitemybun.com
TAKOYAKI RECIPE たこ焼き • JUST ONE COOKBOOK
From justonecookbook.com
HOW TO MAKE TAKOYAKI: A STEP-BY-STEP RECIPE (WITH …
From tsunagujapan.com
MENTAI TAKOYAKI | TASTEMADE
From tastemade.com
TAKOYAKI RECIPE - FEBRUARY PIN CHALLENGE – MY PINTERVENTURES
From mypinterventures.com
THIS IS THE BEST DINNER PARTY FOOD EVER: AN EASY AUTHENTIC TAKOYAKI ...
From iamafoodblog.com
KAKUTAKO, ALTERNATIVE RECIPE FOR TAKOYAKI • JAPAN TASTE
From japan-taste.com
HOW TO COOK THE BEST TAKOYAKI - EAT LIKE PINOY
From eatlikepinoy.com
TAKOYAKI RECIPE - POUSADA NERD
From pousadanerd.com
WHAT DOES TAKOYAKI TASTE LIKE? - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
EASY TAKOYAKI RECIPE & BEST TAKOYAKI PAN | WE LOVE JAPANESE FOOD
From welovejapanesefood.com
FRIED POTATO TAKOYAKI | TASTEMADE
From tastemade.com
TAKOYAKI RECIPE - RECIPECIOUS
From recipecious.com
TAKOYAKI SAUCE – SUPER SIMPLE JAPANESE SAUCE RECIPE
From wandercooks.com
A UNIQUE TAKOYAKI RECIPE TO TASTE – GASTRONOMY – WEBMEDIUMS
From webmediums.com
WHAT DOES TAKOYAKI TASTE LIKE? - BLOGCHEF
From blogchef.net
TAKOYAKI DELICIOUS RECIPE | JAPANESE FOOD – NEW COOKERY RECIPES
From newcookeryrecipes.info
HOW TO MAKE TAKOYAKI : ULTIMATE GUIDE - OSAKA.COM
From osaka.com
PINOY STYLE TAKOYAKI - FILIPINO CHOW'S PHILIPPINE FOOD AND ASIAN ...
From filipinochow.com
THE BEST TAKOYAKI RECIPES FOR YOUR TAKOYAKI PAN - HACHETTE BOOK …
From hachettebookgroup.com
WHAT IS TAKOYAKI? ALL ABOUT THE DELICIOUS JAPANESE OCTOPUS BALLS!
From livejapan.com
CLASSIC HOMEMADE TAKOYAKI RECIPE | THE TUMMY TRAIN
From thetummytrain.com
TAKOYAKI DISH - VEGAN FOOD
From socalmamas.com
EASY HOMEMADE TAKOYAKI RECIPE - KEUKKEN.COM
From keukken.com
MODERN TRADITIONAL TAKOYAKI BALLS COOKBOOK: DELICIOUS TAKOYAKI …
From amazon.ca
TAKOYAKI RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
HOMEMADE TAKOYAKI SAUCE たこ焼きソース • JUST ONE COOKBOOK
From justonecookbook.com
22 EASY AND TASTY TAKOYAKI RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
IMITATION OCTOPUS BALLS ARE JAPAN’S NEWEST PSEUDO-GOURMET RECIPE …
From soranews24.com
EASY TAKOYAKI RECIPE - MAYA KITCHENETTE
From mayakitchenette.com
WHAT IS TAKOYAKI? AN OCTOPUS SNACK BALL GUIDE - UMAMICART
From umamicart.com
JAPANESE HISTORY THROUGH TAKOYAKI RECIPES - THE GREENMAN REVIEW
From thegreenmanreview.com
TAKOYAKI - MESSY WITCHEN
From messywitchen.com
TAKOYAKI (JAPANESE FRIED OCTOPUS BALLS) - SUDACHI RECIPES
From sudachirecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love