We searched for a long time to find exactly the inimitable flavor of takoyaki osaka takoyaki, and we finally found the perfect recipe that we will of course share with you!
How to make good takoyaki ?
A first point, in terms of utensils you will need:
- A stove + a gas canister. You can also cook on a gas stove but it is much more convivial at the table. A special cast iron takoyaki plate.
- Japanese chopsticks to shape them easily.
There are special electric takoyaki plates on the market, but we did not opt for this choice, because it is very difficult to wash, it is bulky and the plugs and the voltage are not adapted to a use in France. You will have all the leisure to use your stove for a nabe (Japanese fondue), or a yakiniku for example!
Takoyaki Recipe
Equipment
- Takoyaki plate
- Takoyaki picks
- Stove
Ingredients
For the takoyaki base
- 1 handful of octopus cut into pieces
- 120 g flour
- 1/2 sachet baking powder
- 1 pinch of salt
- 1 tsp soy sauce
- 2 eggs
- 360 ml dashi "Japanese broth" We use instant dashi powder, count a tablespoon to dilute in 360ml of hot water.
For sauces and garnishes
- Kewpie Japanese mayonnaise sauce
- Otafuku Takoyaki, Okonomiyaki or tonkatsu sauce
- Beni shoga "pickled red ginger
- Aonori "powdered seaweed"
- Katsuobushi "dried bonito flakes"
- Chives
Instructions
- In a bowl, mix the flour, salt, and baking powder.
- In another bowl, mix the eggs and soy sauce with a fork. Add them to the previous mixture (flour, salt, baking powder). Mix well with a whisk.
- Add little by little the dashi broth, you get a very liquid paste, it's normal! It's the right texture!
- Generously oil your takoyaki plate with a brush. We also advise you to oil your dishes in general with coconut oil. The food does not stick and in addition coconut oil unlike other oils can withstand very high temperatures. Then turn on your stove and preheat your plate.
- Once the plate is hot, pour your takoyaki dough in the hollows at the edge. Then add the pieces of octopus, the chives and the beni shoga.
- If the dough overflows it is not serious, you have to wait and you will see this one hardening outside, do not hesitate to turn over the takoyaki with the chopsticks. One in each hand, prick them on the outside and turn them at 180 degrees. Little by little they take shape. Turn them over regularly so that they are even.
- When the takoyaki are golden brown, they are ready! Put them on your plate, add the Kewpie mayonnaise sauce, Otafuku sauce, aonori and katsuobushi flakes.
- Enjoy your meal! Be careful, they are very hot!
Tips and tricks to eat and vary takoyaki :
At the end of cooking, the takoyaki are very hot and especially inside so be really careful before eating them. Catch them with small toothpicks or Japanese chopsticks. If you don’t like octopus, you can replace it by another shellfish like shrimps, squids or even vegetables! You can also make a sweet version, it looks like small round and crispy doughnuts with Nutella for example. You just have to take a recipe of pancakes like the one of our Dorayaki for example.
And finally for those who find this recipe long and tedious, there is the recipe for kakutako an excellent alternative to takoyaki.
