Takoyaki [蛸焼き]

Takoyaki_1
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): 
Batter: 
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

Filling/Topping:
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)
Mayonnaise
Takoyaki sauce (I used okonomiyaki sauc)

Other:
Takoyaki maker/mould set (pan, pick and brush)
Cooking oil for greasing

Method: 
  1. Combine all ingredients for batter in a mixing bowl, mix till well combined. Add in toasted sakura ebi if using, stir to mix.
  2. Preheat takoyaki maker/mould on high, grease each hole and whole surface with cooking oil generously.
  3. 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.
  4. Transfer to serving plate, drizzle sauce and mayonnaise on top and sprinkle with bonito flakes and nori flakes.

Takoyaki_2 
Ready to go!


 Takoyaki_3 
Ready to serve!

Comments :

6 comments to “Takoyaki [蛸焼き]”
Puan Ros @ Sinaranmenu.blogspot said...
on 

Hi, love takoyaki but dont have a mould to try making it.Looks very nice.

Jian said...
on 

I simply MUST get a takoyaki grill plate. I will have a proper look this summer at home in Shanghai, and also check when I am in Jp. Thanks for the recipe I will definitely try it after I buy one!

Janine said...
on 

woahhhhh i love buying takoyaki and yours look really really good!!! if only i can get my hands on a pan...

蓝色小厨 said...
on 

Where I can get the Takoyaki maker? I like this so much....

Blessed Homemaker said...
on 

I have one from Japan but it's still in cold storage as the voltage is different.

Lydia said...
on 

Puan Ros & 蓝色小厨,
If I remember correctly, it is available at Jusco.

Jian,
If you do buy in Japan, remember to check the voltage first. Max voltage in Japan is 100, I got a mixer with voltage 120-350 still okay to use but not so powerful.

Blessed Homemaker,
That's the reason the old one I had was gas stove type. :D

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