Recipes - Japanese

Takoyaki (Grilled Octopus Balls)
R00615_Takoyaki


Takoyaki is a popular Japanese street food and is believed to have originated from Osaka. These rounded snacks are shaped slightly smaller than a ping pong ball. It is made of batter that comprises of flour, dashi, egg and yamaimo (Japanese mountain yam). Tako means octopus in Japanese and it forms the main part of the ingredient list. Topped with bonito flakes, seaweed, mayonnaise and yakitori sauce, it’s no wonder it’s a popular street food in Japan.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Japanese









Ingredients:

1½ cups flour
70g yamaimo (Japanese yam, peeled and grated)
3 eggs
1¼ cups dashi
Sesame oil
110g pre-cooked octopus (cut into about 1½ cm cubes)
¼ cup chopped spring onions
2 tbsp okonomiyaki sauce
1 tbsp aonori (powdered nori seaweed)
1 tbsp bonito flakes
Japanese mayonnaise




Steps:
  1. Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
  2. Brush sesame oil on the insides of the takoyaki pan to generously coat the entire surface, and then place the pan over low heat. Preheat for about 2 mins. When the pan is ready, pour batter into each mould to fill in three-fourths full. To each mould, add about 2 pieces of octopus and a pinch of spring onions. Add more batter to each mould until they are full. Make sure to not overflow the moulds.
  3. Cook for about 3 mins. Carefully dip each takoyaki using chopsticks or a skewer. Cook for about 3 more minutes. At this point, the takoyaki should be nicely browned all over and is springy and soft in the inside.
  4. Use chopsticks or a skewer to transfer the takoyaki to a plate. Drizzle okonomiyaki sauce over the takoyaki, garnish with aonori and bonito flakes, and serve immediately.

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Takoyaki (Grilled Octopus Balls)

Takoyaki (Grilled Octopus Balls)

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Takoyaki is a popular Japanese street food and is believed to have originated from Osaka. These rounded snacks are shaped slightly smaller than a ping pong ball. It is made of batter that comprises of flour, dashi, egg and yamaimo (Japanese mountain yam). Tako means octopus in Japanese and it forms the main part of the ingredient list. Topped with bonito flakes, seaweed, mayonnaise and yakitori sauce, it’s no wonder it’s a popular street food in Japan.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Grill/BBQ
Cuisine: Japanese
Ingredients

1½ cups flour
70g yamaimo (Japanese yam, peeled and grated)
3 eggs
1¼ cups dashi
Sesame oil
110g pre-cooked octopus (cut into about 1½ cm cubes)
¼ cup chopped spring onions
2 tbsp okonomiyaki sauce
1 tbsp aonori (powdered nori seaweed)
1 tbsp bonito flakes
Japanese mayonnaise

Instructions
  1. Make the batter by whisking together the flour, yamaimo, eggs, and dashi until smooth.
  2. Brush sesame oil on the insides of the takoyaki pan to generously coat the entire surface, and then place the pan over low heat. Preheat for about 2 mins. When the pan is ready, pour batter into each mould to fill in three-fourths full. To each mould, add about 2 pieces of octopus and a pinch of spring onions. Add more batter to each mould until they are full. Make sure to not overflow the moulds.
  3. Cook for about 3 mins. Carefully dip each takoyaki using chopsticks or a skewer. Cook for about 3 more minutes. At this point, the takoyaki should be nicely browned all over and is springy and soft in the inside.
  4. Use chopsticks or a skewer to transfer the takoyaki to a plate. Drizzle okonomiyaki sauce over the takoyaki, garnish with aonori and bonito flakes, and serve immediately.

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