Deliciously Round Takoyaki Made Easy
Homemade Takoyaki Recipe Using the NUC Multi Electric Grill
Everyone’s loving the popular NUC Multi Electric Grill these days! Try making takoyaki at home with this versatile grill. It’s surprisingly simple and a lot of fun. Let’s make perfectly round takoyaki together and enjoy the authentic street food taste right in your kitchen. It’s perfect for a snack or alongside a refreshing drink!
Takoyaki Ingredients
- Takoyaki Mix 400g (available online)
- Cold Water 600g
- 4 Fresh Eggs
- 200g Cooked Octopus
- Chopped Scallions or Green Onions (to taste)
- Bonito Flakes (generous amount)
- Tonkatsu Sauce (to taste)
- Mayonnaise (to taste)
- Cooking Oil (a little)
Cooking Instructions
Step 1
Hello everyone! Today, I’ll be sharing a recipe for homemade ‘Takoyaki’ that anyone can easily make using the NUC Multi Electric Grill. Shall we start by looking at the ingredients?
Step 2
First, let’s make the takoyaki batter. In a large mixing bowl, add 400g of takoyaki mix. You can easily purchase this mix from online retailers.
Step 3
Now, crack in 4 fresh eggs.
Step 4
Next, measure and pour in 600g of cold water. For best results, you can refer to the instructions on the takoyaki mix packaging.
Step 5
Using a whisk, mix everything thoroughly until smooth and lump-free. This completes your basic takoyaki batter! Isn’t it surprisingly simple?
Step 6
The star ingredient of takoyaki – octopus! Prepare 200g of cooked octopus and some finely chopped scallions or green onions. While you can use fresh octopus, pre-cooked octopus from the store is much more convenient to prepare.
Step 7
Cut the cooked octopus into bite-sized pieces, about 1-1.5 cm. Cutting them too small might reduce the chewy texture.
Step 8
Now, attach the takoyaki pan to your NUC Multi Electric Grill and turn it on. Set the heat to a medium-low setting, somewhere between ‘LOW’ and ‘MED’.
Step 9
Using a pastry brush, lightly coat each cavity of the takoyaki pan with cooking oil. This oil coating is crucial to prevent the takoyaki from sticking and ensure they get a nice golden-brown color.
Step 10
Once the pan is moderately heated, pour the batter into each cavity, filling it about 2/3 full. Don’t overfill, as the batter will expand.
Step 11
Sprinkle a little of the chopped scallions or green onions over the batter in each cavity. This adds a wonderful aroma and flavor.
Step 12
Next, place a piece of the chopped octopus into each cavity. For extra texture, you can also add finely chopped pickled ginger (beni shoga) or tempura bits (tenkasu)!
Step 13
Now, add more batter to fill the cavities completely, ensuring they are level with the top. If you didn’t overfill in step 9, this is where you top it off.
Step 14
Using a wooden skewer or chopstick, gently push any overflowing batter back into the cavities and start rotating the takoyaki to form a round shape. Follow the shape of the cavities as you roll them.
Step 15
As the takoyaki cook, they will begin to firm up. Gently turn them with your skewer, ensuring all sides are evenly browned. You can add a little more batter to fill any gaps as you turn them.
Step 16
Look! The takoyaki are gradually becoming round and golden. They’re cooking to a crispy exterior and a soft, molten interior.
Step 17
Continue to rotate them to ensure even browning on all sides. Cooking them slowly over medium-low heat helps them cook through without burning the outside.
Step 18
Once the outside is set and the spherical shape is developing, use your skewer to fill any empty spaces with a bit more batter and continue rolling to perfect the round shape. This step helps achieve that signature smooth, spherical look.
Step 19
Voila! Perfectly round takoyaki are ready! It feels amazing to make these at home, something I’ve only ever bought on the street. Repeat these steps with the remaining batter to make more delicious batches.
Step 20
Now, let’s prepare the toppings! Tonkatsu sauce and mayonnaise are all you need. For a neat and attractive presentation, transfer them into piping bags.
Step 21
Arrange the nicely cooked takoyaki on a serving plate.
Step 22
Using your piping bags, generously drizzle the tonkatsu sauce and mayonnaise in a zig-zag pattern over the takoyaki. Adjust the amount to your liking!
Step 23
The crowning glory of takoyaki – bonito flakes! Sprinkle a generous amount on top to elevate both the flavor and the appearance. Enjoy watching the bonito flakes dance!
Step 24
I even found a cute takoyaki miniature charm I bought ages ago, so I decided to use it for a little extra flair in the photos. It adds to the fun of plating!
Step 25
Aren’t they adorable? Seeing the takoyaki look so perfect just makes me smile.
Step 26
I was truly surprised at how identical the taste is to the ones you buy, even though I made them myself! The crispy outside, soft inside texture, and rich flavor are simply superb. The generous amount of bonito flakes is definitely the secret to the deliciousness!
Step 27
Takoyaki are perfect as a hearty snack or a fantastic accompaniment to a cold beer! With the NUC Multi Electric Grill, you can make not just takoyaki but a wide variety of dishes. Embrace the trend and double your culinary joy with this versatile grill!
