Takoyaki (蛸焼き/たこ焼き) literally means fried/baked octopus (Tako - octopus, yaki - fried/baked), it is one of the popular Japanese snacks originated in Osaka. Just imagine the pipping hot takoyaki generously drizzled with mayonnaise and takoyaki sauce, then topped with heaps of katsuobushi... hmm heaven! I used to buy it from a small outlet at Bugis Junction almost 10 years ago, 3 balls for S$2. It always came with 'dancing octopus' on the top!
As I was cleaning the kitchen after we moved here, I found an electric takoyaki maker. Delighted. I used to have a gas-stove type takoyaki maker/mould but had to give it up to reduce our luggage to the minimum. If you are curious, concern or what ever it is, I am now using the kitchen that my hb's grandmother used to cook in and bringing life back to all her pots and pans.
Ingredients (24 pcs):
80 g cake flour (low protein)
30 ml milk
300 ml water
1 no. egg, slightly beaten
1/2 tsp baking powder
1 tsp sugar
1/4 tsp hon-dashi
pinch of salt
200 g boiled octopus, cut into bite size
100 g cabbage, chopped (or 50 g cabbage + 50 g green shallot)
Sakura ebi, toasted (optional)
Pickled red ginger strips
Nori flakes (ao nori)
Dried bonito (katsuo bushi)
Takoyaki sauce (I used okonomiyaki sauc)
Takoyaki maker/mould set (pan, pick and brush)
Cooking oil for greasing
- Combine all ingredients for batter in a mixing bowl, mix till well combined. Add in toasted sakura ebi if using, stir to mix.
- Preheat takoyaki maker/mould on high, grease each hole and whole surface with cooking oil generously.
- Turn the heat to medium-low, fill each hole with batter to 90% full. Then add in a piece of octopus, some red ginger and heaps of cabbage in each hole. Cook for 2-3 minutes, then add in more batter covering whole surface. Cook for few minutes till it is cooked at the bottom. Flip with a pick to make balls, cook till browned.
- Transfer to serving plate, drizzle sauce and mayonnaise on top and sprinkle with bonito flakes and nori flakes.
Ready to go!
Ready to serve!