Takoyaki is a Japanese culinary specialty originating from Osaka. They are small balls of dough made of flour, eggs, dashi (fish broth), sake and salt, in which pieces of octopus (tako in Japanese) are incorporated, hence its name. This specialty is usually accompanied by various sauces and seasonings.
The takoyaki is prepared on a special cast iron plate, called takoyaki-ki, which has several cavities for cooking the dough balls. The octopus is cooked and cut into small pieces before being added to the batter. The dough is then poured into the cavities of the plate, and the pieces of octopus are placed in the center. Once the dough starts to set, the balls are turned over with a stick so that they are golden brown on all sides. The takoyaki are then served hot, topped with various sauces and seasonings according to personal preference.
There are many variations of takoyaki, including cheese, shrimp and even vegetarian versions. Sauces and toppings also vary according to region and local preference. Takoyaki is often served with Worcestershire sauce, mayonnaise, dried bonito (katsuobushi) and seaweed leaves (nori).
They are very popular in Japan, where they are often eaten as a snack or a quick snack on the streets. They are also served in many specialized restaurants, called takoyaki-ya, which offer different variations and styles of preparation.
recipe for making takoyaki
Ingredients:
- 1 cup of flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 1/2 teaspoon sugar
- 1 cup of dashi broth (or chicken broth)
- 2 eggs
- 2 tablespoons of soy sauce
- 1 cup cooked octopus pieces (available in Asian stores)
- 1/4 cup of chopped green onion
- Vegetable oil for cooking
- Worcestershire sauce, mayonnaise, dried bonito and seaweed leaves to serve
Preparation:
- In a large bowl, combine the flour, cornstarch, baking powder, salt and sugar.
- In another bowl, whisk together the dashi broth, eggs and soy sauce.
- For the liquid mixture into the flour bowl and mix well until the dough is smooth.
- Add the octopus pieces and chopped green onion to the dough and mix well.
- Preheat your takoyaki-ki plate over medium heat. Add vegetable oil to each cavity.
- For the takoyaki dough into each cavity of the takoyaki-ki plate, filling up to half of each cavity.
- Add a teaspoon of cooked octopus to each cavity, then cover with the remaining takoyaki dough.
- Cook the takoyakis for about 2-3 minutes, or until the surface begins to solidify.
- Use a stick to turn the takoyaki and cook the other side for about 2-3 minutes, until golden brown.
- Serve the hot takoyakis with Worcestershire sauce, mayonnaise, dried bonito and seaweed leaves for an authentic Japanese taste.
