Takoyaki is a snack made of seafood.They are shaped like little balls.This snack is a popular street food in Japan and can be found at street vendors, supermarkets, and food courts.A dashi base is used in this dish.It's usually served with takoyaki sauce and spicy Japanese mayonnaise.Japanese ingredients can be found at Japanese grocery stores and Asian markets.
Step 1: If you have bought it fresh, prepare it.
Specialty Asian stores and seafood markets can be used to purchase octopus.The first thing you need to do is kill the octopus.You will submerge the octopus in water or stock.Poach for 13 minutes.The octopus can be cooled in the liquid.Remove the skin by rubbing it with a paper towel.It should leave quickly.If you want to cook the outside of the octopus, cook it in a skillet or grill for about 8 minutes.If it's thin, only cook it for 2 minutes per side.
Step 2: The cooked octopus can be chopped up.
You will need a sharp knife to do this.3.5-5 ounces of cooked octopus is what this recipe calls for, but it may be different for you.The octopus can be cut into small pieces.There are 2 inch (1.3 cm) cubes of octopus called for in most recipes.Several pieces of takoyaki can fit into the small chunks of octopus.Place it in a large bowl.
Step 3: Take some katsuobushi and grind it.
It will be necessary to ground them into a fine consistency.The recipe uses a small amount of the flakes.You can use a mortar and pestle.Place the flakes in the mortar and then use the pestle and mortar to grind them.You can use an electric grinder.
Step 4: The dry ingredients are in the recipe.
One cup of all purpose flour, one spoon of kombucha, and one gram of baking powder are included.All of these should be put in a glass bowl.Make sure the dry ingredients are mixed evenly.You can get clumps of baking powder in the batter if you don't adequately mix the dry ingredients.This can make parts of your batter taste bad.
Step 5: 2 eggs and a small amount of soy sauce.
This needs to be evenly whisked.The egg mixture should be added to the dry ingredients.To stir the mixture, use a whisk.The egg should be mixed into the dry ingredients.
Step 6: Slowly add the dashi stock.
Make a smooth batter by whisking as you do.The batter should be thick and consistent.If the batter appears thin, add a small amount of flour and whisk thoroughly.Add a small amount of dashi stock if the batter appears too thick.
Step 7: On high heat, cook the takoyaki pan.
You want the outside to cook quickly, but not burn.A takoyaki pan is similar to a muffin tin.There are small holes for each piece of takoyaki.A mini muffin tin will suffice if you don't have a takoyaki pan.Rub the takoyaki pan with oil.To do this, use a pasty brush.When working with oil, be careful.The ridges in between the small bowls should be oiled.
Step 8: Wait until you can see smoke coming from the pan.
The batter should be filled completely.The batter can overflow slightly.To pour the batter, use a measuring cup with a handle.It will help with spilling and mess.
Step 9: The takoyaki should include the octopus, green onion, tenkatsu and powdered katsuobushi.
Put 3 pieces of octopus into each takoyaki.There is a sprinkle on 1/2 cup of chopped green onion.Sprinkle the tenkasu and powdered katsuobushi after that.The takoyaki needs to brown.If you like ginger, you can add about 2 ounces of it to the batter.
Step 10: The timer should be set to three minutes.
The base of the takoyaki will oxidize.During these three minutes, don't turn or disturb the takoyaki.The takoyaki should be cooked until the timer goes off.You will flip the takoyaki.
Step 11: After the timer goes off, break the batter between the bowls.
Use long skewers to cut the batter between the takoyaki.The cooked portion on the bottom of each ball needs to be turned 180 degrees.The ball ends up being a nice rounded shape if the edges are stuffed.To stuff the edges, push any pieces of takoyaki that are sticking up.You don't want to get burnt if you use the skewers.
Step 12: For 4 minutes, set a timer.
The balls should be turned constantly during this time.The takoyaki should cook evenly.When cooked, the takoyaki should be golden brown.It is time to plate the takoyaki when the timer goes off.
Step 13: The takoyaki needs to be moved to a plate.
The skewers are very hot and can be used to do this.The sauces will be added now.Put takoyaki sauce over them.There are dried seaweed and katsuobushi on top.Don't serve immediately as the takoyaki will be very hot.
Step 14: The takoyaki sauce needs to be prepared.
The procedure involves 4 key ingredients.In a small bowl, add Worcestershire sauce, mentsuyu, sugar, and Ketchup.The ingredients should be put together.Put over takoyaki.You can store the sauce in the refrigerator if you want to make it ahead of time.
Step 15: You can make the Japanese spicy mayonnaise.
This uses mayonnaise and seasonings.The mayonnaise should be put in a bowl.Add lemon juice, chili garlic sauce, and rice vinegar.The ingredients should be put together.It's a good idea to serve it on top of takoyaki.