Takoyaki is a Japanese street food which is popular in Osaka. If you want to cook takoyaki at home, you must have a special takoyaki machine. You can hold a takoyaki home party after you read these pages.
what you need (about 60 pieces)
Dough
- Eggs (3)
- Floer (200g)
- Soy sauce (1 tablespoon)
- Dashi soup (800~900g)
You can use dashi powder if you want to shortcut but if you want to try to cook authentic takoyaki, check the following.
Ingredient
- Cooked Octopus (cut it up into cubes)
- Green onion (cut into small pieces)
- Cabbage (chop into fine)
- Tempra flake
Topping
- Takoyaki sauce
- Mayonnaise
- Fish flake
How to make basic dashi soup
Bring to a bare simmer water (2L)with dried kelp(30g) over medium heat. Remove from heat and add dried bonito(30g). Let stand for 5 minutes. Strain through a fine mesh strainer and discard kelp and bonito. Dashi can be stored in the refrigerator for up to 1 week.
Recipe of Takoyaki
- Beat the eggs in a bowl. Pour in the Dashi soup little by little and mix the flour in small quantities so that it can not become a mass.
- Season the dough with soy sauce. Put the finished dough in the refrigerator.
- Prep all of the fillings. Heat up the machine
- Generously oil the pan with a brush. Or a paper towel dipped in oil. Pour the dough into individual compartments all the way up to the top. It’s okay if they overflow a bit. Add fillings and let cool until the edges start to look more solid and opaque.
- Use your skewers to turn the takoyaki 90 degrees. If they don’t easily move, they need more time to crisp up. once they’re at a 90-degree angle, pour in a bit more dough to ensure a super round ball. Cook until the balls are crispy and brown.
- Take them on the plate and put the sauce on. Enjoy!!
~Hazuki Mizobuchi~
Demo Blog 