Japanese
Takoyaki
by Chef in Camicia · 306K subscribers on YouTube
Takoyaki are Japanese octopus balls, crispy on the outside and soft on the inside. This recipe shows how to make them from scratch with a classic Osaka-style batter and toppings.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 2
- Difficulty
- medium
Ingredients
13 items- FlourFor the batter
- EggFor the batter
- Brodo dashiTraditionally made with kombu and katsuobushi; for the batter
- Soy SauceFor the batter
- OctopusLightly boiled, cut into small pieces (5-10 mm)
- Spring OnionThinly sliced
- Tenkasu (tempura fritta)Tempura scraps for filling
- Beni shoga (zenzero marinato piccante)Used both in filling and as topping
- OilFor greasing the pan
- Salsa takoyaki(optional) — For serving
- Mayonnaise(optional) — To taste
- Aonori(optional) — Dried seaweed powder for topping
- Katsuobushi(optional) — Bonito flakes for topping
Method
- Prepare the batter: mix flour, egg, dashi broth, and soy sauce until smooth. Let rest in the fridge for at least 30 minutes.
- Boil the octopus for about 10 minutes, then let it cool and cut into small pieces (5-10 mm).
- Slice the scallion thinly.
- Prepare the tenkasu and pickled ginger.
- Heat the takoyaki pan and oil it generously. Remove excess oil.
- Pour batter into each mold until 80% full.
- Add the filling: octopus pieces, scallion, tenkasu, and pickled ginger.
- Cover with more batter.
- Cook until the bottom is golden. Use skewers to cut excess batter and flip the balls with a circular motion.
- Continue cooking until all sides are evenly golden and crispy.
- Serve with takoyaki sauce, mayonnaise, aonori, katsuobushi, and pickled ginger to taste.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
