Takoyaki was born in Osaka in 1935 and became the most iconic street snack in the city. The octopus dumplings are cooked on special plates with semispheres that allow them to be rotated until they achieve a perfect shape. At matsuri festivals the aroma of takoyaki permeates every street.
Japanese
Homemade takoyaki
Homemade octopus takoyaki with sauce, mayonnaise, katsuobushi and aonori.
- Japan
- Main course
- Light
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 18 g
- Fiber 1 g
- Carbohydrates 42 g
- Fat 16 g
- Sodium 720 mg
Story behind the dish
Preparation
Homemade takoyaki is a Japanese preparation with medium difficulty. Reserve about 45 minutes in total (25 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of cooked octopus in small cubes.
- Have ready: 200 g of wheat flour.
- Have ready: 2 eggs.
- Have ready: 500 ml of cold dashi broth.
- Have ready: 2 green onions, finely chopped.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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mix flour
Mix flour, baking powder, eggs and dashi broth until you obtain a liquid dough without lumps. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Heat the takoyaki griddle or pan with round molds;…
Heat the takoyaki griddle or pan with round molds; grease generously.
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Pour batter until each mold is three-quarters full; add a cube…
Pour batter until each mold is three-quarters full; add a cube of octopus in the center. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
When the base is set
When the base is set, turn the balls 90 degrees with toothpicks to form a sphere.
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Continue turning until all the balls are spherical and golden…
Continue turning until all the balls are spherical and golden on the outside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve hot on a tray and cover with takoyaki sauce.
Serve hot on a tray and cover with takoyaki sauce, zigzag mayonnaise.
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Sprinkle katsuobushi and aonori; decorate with chives and ginger…
Sprinkle katsuobushi and aonori; garnish with chives and pickled ginger.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
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