Takoyaki Sauce Recipes

TAKOYAKI SAUCE

Takoyaki Sauce image

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

Ingredients

1 tablespoon oyster sauce
2 teaspoons Worcestershire sauce
2 teaspoons honey
1 teaspoon ketchup

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

TAKOYAKI

Takoyaki image

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

Ingredients

1 1/2 cups Dashi, recipe follows (or 1 1/2 teaspoons instant dashi powder, such as Ajinomoto's Hondashi, dissolved in 1 1/2 cups water)
2 large eggs
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
Vegetable or canola oil, for the pan
4 ounces cooked octopus, cut into 1/3-inch pieces
3 scallions, thinly sliced
1/3 cup tenkasu (tempura bits)
2 tablespoons drained beni shoga or kizami beni shoga (pickled red ginger), minced
Takoyaki sauce
Mayonnaise, preferably Japanese Kewpie (in a squeeze bottle)
Aonori (powdered or flaked dried green seaweed)
Katsuobushi (dried bonito flakes)
One 4-inch-square piece kombu (dried kelp; about 10 grams)
3/4 cup packed katsuobushi (dried bonito flakes; about 15 grams)

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 Recipe by Tasty image

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

Ingredients

1 large egg
1 ¼ cups water
1 teaspoon dashi stock powder
¾ cup cake flour
2 tablespoons vegetable oil, divided
3 ½ oz fresh boiled octopus, cut into 18 equal pieces
2 tablespoons green onion, thinly sliced
2 tablespoons red pickled ginger
1 tablespoon tempura flakes
takoyaki sauce
japanese mayonnaise
aonori, powdered seaweed flakes
katsuobushi, bonito flakes
takoyaki plate
takoyaki turner

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

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