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Takoyaki
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- Serves 6
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Takoyaki batter:
- 1 cup cake flour
- 1 large egg
- 2 cups dashi, cold
- 1 teaspoon soy sauce
- 1 teaspoon Mirin
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Fillings:
- 1 cup diced cooked octopus (or shrimp..)
- Tempura scraps (optional)
- 4 green onions, sliced
- 1/4 cup red pickled ginger (Beni shōga)
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Finish:
- Kewpie mayonnaise
- Takoyaki sauce
- Ao-nori
- Bonito flakes
- Red pickled ginger
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Takoyaki batter:
- Follow this link to make dashi. You’ll need kombu and bonito flakes.
- Start with ice cold dashi. It helps keeping the batter light.
- Combine the egg, the dashi, the soy sauce and mirin in a measuring cup.
- Place the flour in a bowl and pour in the dashi mixture and mix lightly until incorporated. Do not over mix!
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Cook the Takoyaki:
- Place the takoyaki pan over a heat diffuser if possible, and set over medium heat.
- Brush each hole with a neutral oil (I use grapeseed) to keep the takoyaki from sticking to the pan.
- Pour the batter to the top of each hole. It’s okay to overfill them a little.
- Immediately place a few pieces of octopus, tempura scraps (if using), sliced green onions and red pickled ginger in the batter, and keep cooking over medium heat.
- Check that the batter is set at the bottom with a pick. When they come off easily but the center is still wet turn them to a 90′ angle so the liquid part slides to the bottom. Add a little more batter to fill any holes. And keep turning the takoyaki every few minutes, until you obtain perfect spheres.
- Takoyaki are ready when the outside is golden brown and the inside still creamy.
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Finishing:
- Place the takoyaki on a serving platter while still hot and top with takoyaki sauce, kewpie mayonnaise, ao-nori, red pickled ginger and bonito flakes. Serve immediately.
