Takoyaki is a ball-shaped Japanese snack, and it literally means Tako (octopus) Yaki (fried). It is originated from Osaka in Japan. You can mostly find it in street stands in all over Japan, but many of the households, especially in Osaka region, make Takoyaki at home. The basic ingredient of Takoyaki is octopus, but you can definitely use your favorite ingredients!
Ingredients (30 Balls)
100g – 120g octopus, diced
1/4 -1/5 cabbage, shredded
Tempura Bits, to taste
Okonomiyaki sauce, to taste
Japanese mayonnaise, to taste
Bonito flakes, to taste
400ml Dashi broth
1 – 2 eggs
1/2 tablespoon Usukuchi (light) soy sauce
1/2 tablespoon Mirin
Takoyaki-ki (pan for takoyaki)
- Make a Takoyaki batter. Break the eggs in a large bowl, and pour 400ml of Dashi broth. Add 100g of flour in several times to avoid making lumps. Add 1/2 tablespoon of Usukuchi (light) soy sauce and 1/2 tablespoon of Mirin in the Takoyaki batter.
- Spread the oil over the well-heated Takoyaki-ki. Put 1 piece of diced octopus in each holes. Pour the Takoyaki batter into the hole to brim. Sprinkle the shredded cabbage and Tempura bits.
- Cook until it turns browned. Turn it over with using a long stick like chopstick. (It might be a little difficult at first but try anyway!) Cook another 3-4 minutes over medium heat.
- Place cooked Takoyaki balls on a plate, and spread Okonomiyaki sauce, Japanese mayonnaise, and bonito flakes to taste.
Photo Source by http://blog.livedoor.jp/zzcj/archives/51782202.html