Takoyaki

Description:

Takoyaki (たこ焼き) is a Japanese snack in the shape of little round balls containing pieces of octopus. Tako-yaki literally translates to “octopus-grilled/fried” and some people may call it “Octopus Balls” or “Octopus Dumplings”.

Ingredients:

3 large eggs lightly beaten.
4.25 cups cold water.
2 tsp instant dashi.
2 tsp soy sauce.
1/2 tsp salt.
2.5 cups all purpose flour about 300g.
1/2 lb boiled octopus 0.5 cubed.
1 bunch green onions sliced.
1 cup tempura bits or rice krispies.
beni shoga/pickled ginger if desired.
shredded or cubed cheese if desired.
mayo preferably Japanese/Kewpie Brand.
takoyaki sauce.
bonito flakes.
aonori or seaweed strips.

Special Equipment: Takoyaki Pan

Steps:

Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).
After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.
To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!