How to make Japanese Takoyaki?

       Yaki is derived from "yaku" which is one of the cooking methods in Japanese cuisine, meaning "to fry or grill", and can be found in the names of other Japanese cuisine items such as okonomiyaki and ikayaki (other famous Osakan dishes).

Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki was inspired by akashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus. Takoyaki was initially popular in the Kansai region, and later spread to the Kantō region and other areas of Japan. Takoyaki is associated with yatai street food stalls, and there are many well-established takoyaki specialty restaurants, particularly in the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets and 24-hour convenience stores.

INGREDIENTS

2 green onions/scallions

1 Tbsp pickled red ginger

4.2 oz cooked octopus (4.2 oz = 120 g) (See notes)

1/2 cup katsuobushi (dried bonito flakes) (1/2 cup = 4g)

1 cup all-purpose flour (1 cup = 4.2 oz = 120 g)

2 tsp baking powder

1/2 tsp salt (kosher or sea salt; use half if using table salt)

2 large eggs

1 tsp soy sauce

11/2 cup dashi (11/2 cup = 360 ml)

2 Tbsp neutral flavor oil (vegetable, canola, etc)

1/3 cup Tenkasu/Agedama (tempura scraps) (1/3 cup = 15 g)

Topping

Takoyaki Sauce (Tonkatsu sauce)

Japanese mayonnaise

Katsuobushi (dried bonito flakes)

Aonori (dried green seaweed)

INSTRUCTIONS

1. Gather all the ingredients.

2. Cut green onions into fine slices and mince 1 Tbsp. red pickled ginger.

3. Cut octopus into ? inch (1.5 cm) bite-size pieces (cut into smaller pieces for kids so they can chew easily). I use “rangiri” cutting technique.

4. Grind ? cup (4g) katsuobushi (bonito flakes) into fine powder.

5. Add 1 cup (4.2 oz/120 g) all-purpose flour, 2 tsp. baking powder, ? tsp. kosher salt in a large mixing bowl. Whisk to combine all together.

6. Add 2 large eggs, 1 tsp. soy sauce, and 1 ? cup (360 ml) dashi.

7. Whisk all together until well-blended and transfer the batter to a 2-cup measuring cup with a handle (or any other pitcher with a spout for easy pouring).

8. Heat the takoyaki pan to 400F (200C) over medium heat. Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas). When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for the batter to slightly overflow the holes. Usually as you add ingredients to the batter it will overflow.

9. Add 1-3 octopus pieces in each hole depending on its size and sprinkle katsuobushi powder on top.

10. Then sprinkle tenkasu, green onion, and pickled red ginger.

11. After 3 minutes or so, when the bottom of the balls has hardened slightly, break the connected batter between each ball with skewers. Then turn each piece a 90 degree, stuffing in the edges as you are turning. The batter will flow out from the inside of each takoyaki ball and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes. Keep turning constantly so each piece will have nice round shape. Home takoyaki grill doesn’t equally distribute heat so it’s good idea to swap takoyaki balls around to get even brown color. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling katsuobushi and dried green seaweed. Serve immediately (but be careful – inside is VERY hot!).