Takoyaki (たこ焼き) means grilled (or fried – yaki) octopus (tako) literally. To describe this yummy Japanese snack more detail I’ll say takoyaki are cute little balls of fried batter with pieces of octopus inside. Of course it doesn’t have to be octopus. You can have anything such as unagi (eel), salmon, prawn, ham, sausage, cheese and even kimchi!… well basically whatever that you can think of.
Instead of buying aonori (green seaweed), I choose to make my own roasted seaweed flakes using nori (the sushi type seaweed). It’s a little different but still they are seaweed right? Haha
Tear nori sheet into 4 sections and roast the sheet on the stove.
Crush the roasted seaweed at once or it’ll get soggy again.
Tada… roasted seaweed flakes. :)
Sliced spring onions and cabbage.
I use ham and sausages for my first takoyaki trial. But for the sake of this post, please imagine it as octopus. :P
Ingredient for takoyaki batter.
Oil whole area of takoyaki pan (holes + flat area between holes). Wanna know where I bought my takoyaki pan? More detail here: Appakkara cum Takoyaki Pan.
Dab a little batter on the pan to check whether the pan is hot enough. If it sizzles, then pour the batter into the holes half-full. It’s okay if it overflows.
Add ingredients into each hole. Yes that’s kimchi! You should try it. So yummy! ;)
Then add cabbage and spring onions. The more the better! The above has too little of both.
Next, add more batter to cover the whole pan.
Cook for about 1 1/2 minutes and then cut through the connected bits with wood/bamboo skewer. It’s advisable not to use steel skewer as it will scratch the pan.
When the outer layer sort of dried out, turn the balls to about 90 degrees.
Keep turning the balls over. If the ball has a little hole, add some batter and put the ball hole-side down facing the heat.
You’ll know the takoyaki are done once they are golden-brown in color, feel light and crispy.
Place the takoyaki on plate and add takoyaki sauce, mayonnaise, roasted seaweed and bonito shavings. Serve warm.
I bought this takoyaki sauce from Jaya Grocer, Subang. The brand is Yamamori and it’s from Thailand. The sauce is very yummy! As for the mayonnaise, I’m using the famous Japanese Kewpie brand. You can basically get this from any supermarket.
Delicious homemade takoyaki… ahhh what more can I ask for?
Make sure you try this super easy Japanese snack ya.
Don’t worry if your takoyaki is not perfectly round. As the saying goes, practice makes perfect. ;)
Check out this awesome graphics on how to cook takoyaki from Otafuku Foods:
Source: Otafuku Foods
And here’s a great video also from Otafuku on how to cook takoyaki.
200g cake flour or all-purpose flour
2 eggs, beaten
660ml ice water
3 teaspoons anchovies granules
1/2 teaspoon soy sauce
1/2 teaspoon salt
dash of black pepper
4-6 large pieces cabbage, cut into small pieces (put more if you like)
3 spring onions, chopped (put more if you like)
Boiled octopus or substitute with other ingredients e.g. ham, sausages, unagi, prawn
Tempura crisps (optional)
Pickled red ginger (optional)
Roasted seaweed or aonori (green seaweed)
1. Mix beaten eggs, ice water, anchovies granules, soy sauce, salt and black pepper. Then add flour until incorporated.
2. Heat takoyaki pan.
3. Oil the whole area of pan (holes and the flat area between holes) with a brush or paper towel/cloth.
4. Check if pan is hot enough (test by dabbing a little batter on the pan). If it sizzles, then pour the batter into the holes half-full. Don’t worry if it overflows.
5. Add octopus into each hole and add sliced cabbages and spring onions. Then add more batter until it covers the whole pan.
6. Cook for about 1 1/2 minutes and then cut through the connected bits with wood/bamboo skewer. When the outer layer sort of dried out, turn the balls to about 90 degrees.
7. Keep turning the balls over. If the ball has a little hole, add some batter and put the ball hole-side down facing the heat.
8. The takoyaki are done once they are golden-brown in color, feel light and crispy.
9. Place the takoyaki on plate and add takoyaki sauce, mayonnaise, roasted seaweed and bonito shavings. Serve warm.