23, Nov 2021
Authentic Japanese Takoyaki: A Special Homemade Snack





Authentic Japanese Takoyaki: A Special Homemade Snack

Make Delicious Takoyaki at Home for a Special Treat!

Authentic Japanese Takoyaki: A Special Homemade Snack

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.

Recipe Info

  • Category : Bread
  • Ingredient Category : Flour / Wheat
  • Occasion : Snack
  • Cooking : Grilled / Roasted
  • Servings : More than 6 servings
  • Cooking Time : Within 2 hours
  • Difficulty : Anyone

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

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 1

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 2

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 3

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 4

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 5

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 6

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 7

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 8

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 9

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! ^^

Step 10



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