Takoyaki - Seafood puff crepe balls - (Free Recipe below)

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  • Takoyaki

    • Serves 6
    • Takoyaki batter:
    • 1 cup cake flour
    • 1 large egg
    • 2 cups dashi, cold
    • 1 teaspoon soy sauce
    • 1 teaspoon Mirin
    • Fillings:
    • 1 cup diced cooked octopus (or shrimp..)
    • Tempura scraps (optional)
    • 4 green onions, sliced
    • 1/4 cup red pickled ginger (Beni shōga)
    • Finish:
    • Kewpie mayonnaise
    • Takoyaki sauce
    • Ao-nori
    • Bonito flakes
    • Red pickled ginger
    • 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!
    • 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.
    • 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.