Authentic Japanese Takoyaki: A Special Homemade Snack
Make Delicious Takoyaki at Home for a Special Treat!
I remember how delighted I was to be able to make takoyaki at home! My daughter loved it so much that I felt a bit sad seeing her only able to buy it little by little, so I bought a takoyaki pan right away. It’s now a frequent snack in our household. These days, it’s easy to find takoyaki pans online. You should definitely try making them! ^^ The crispy outside and soft, savory inside make takoyaki a perfect treat for the whole family.
Takoyaki Batter Ingredients- 400g Okonomiyaki flour (or pancake mix)
- 1.4L (1400ml) Water
- 3 Eggs
- 1 Tbsp Soy sauce
- 1 Tbsp Tsuyu (noodle soup base)
- 0.5 Tbsp Salt (1/2 Tbsp)
Fillings and Toppings- Katsuobushi (bonito flakes) to taste
- Mayonnaise to taste
- Parsley flakes to taste
- Scallions or green onions (chopped) to taste
- 1 Small octopus (cooked and finely chopped)
- Takoyaki sauce (store-bought) to taste
- Vegetable oil (for greasing the pan) to taste
- Katsuobushi (bonito flakes) to taste
- Mayonnaise to taste
- Parsley flakes to taste
- Scallions or green onions (chopped) to taste
- 1 Small octopus (cooked and finely chopped)
- Takoyaki sauce (store-bought) to taste
- Vegetable oil (for greasing the pan) to taste
Cooking Instructions
Step 1
First, prepare the fillings. Finely chop the cooked octopus into about 1cm pieces. Wash and finely chop the scallions or green onions.
Step 2
In a bowl, beat the 3 eggs until well combined. Add the 400g of okonomiyaki flour and mix until smooth, ensuring there are no lumps.
Step 3
Add 1 Tbsp of soy sauce and 1 Tbsp of tsuyu to the mixture. Use a whisk to blend everything thoroughly until the batter is smooth and homogenous.
Step 4
To ensure an even smoother batter, strain it through a fine-mesh sieve. This step helps remove any remaining small lumps and results in a silkier texture for your takoyaki.
Step 5
Heat the takoyaki pan over medium-low heat. Brush each well generously with vegetable oil. A well-greased, preheated pan is crucial to prevent the batter from sticking.
Step 6
Pour the prepared batter into each well, filling it about two-thirds full. Avoid overfilling at this stage, as you’ll need space for the fillings and more batter later.
Step 7
Add the chopped octopus and chopped scallions into each well. You can also add corn kernels if you like (they add a nice sweetness!). Then, fill the wells completely with batter, letting it overflow slightly. Be careful as the pan is hot.
Step 8
Once the bottom of the batter starts to cook and the edges firm up, use a skewer or takoyaki turner to shape the balls. Gently push the overflowing batter into the wells, creating a spherical shape. Rotate and flip the balls using the skewer as they cook.
Step 9
Continue to turn and cook the takoyaki balls with the skewer until all sides are golden brown and crispy. They should be cooked through to the center.
Step 10
Arrange the perfectly cooked takoyaki on a plate. Drizzle generously with mayonnaise in a zig-zag pattern, followed by takoyaki sauce. Finish by sprinkling a good amount of katsuobushi and parsley flakes. Your delicious homemade takoyaki is ready to be enjoyed! ^^
