Takoyaki [章鱼烧/たこ焼き]

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: 
100 g cake flour (low protein)
300 ml water (~ 400 ml)
1 no. egg, slightly beaten
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.

 

Ready to go!

  

Ready to serve!