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
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.
You’ll know the takoyaki are done once they are golden-brown in color, feel light and crispy.
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.
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
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 a minute (or less depending on the heat) and then cut through the connected bits with wood/bamboo skewer. When the outer layer have dried out quite a bit and inside still gooey, turn the balls to 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.