Tako-yaki Recipe

Tako-yaki Recipe

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Tako-yaki

by Lemon Drop from A Recipe Reborn

“Bite-sized balls of fried pastry each containing a solitary chunk of tender octopus in their gooey, molten centers.”
— Eorzea Database
  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Yields 32 balls

Dashi

US

Ingredients

Metric

4 cups

water

1 litre

4-inch pieces x 3

kombu (dried kelp)

10 g

2/3 cup

katsuobushi (dried fish flakes)

10 g

  1. Put the water and the kombu in a small pot and set the heat to medium-low.
  2. When the water is about to boil, remove the kombu from the pot.
  3. Skim the water to remove any impurities.
  4. Add the katsuobushi to the water and bring it to a boil.
  5. Set the heat to low, simmer for 30 seconds and then remove the pot from the heat.
  6. Allow the katsuobushi to soak in the hot water for about 10 minutes.
  7. Strain the mixture through a sieve lined with cheese cloth and set the dashi aside until you’re ready to use it.

Batter

US

Ingredients

Metric

1 cup

all-purpose flour

120 g

2 tsp

baking powder

4 g

½ tsp

Kosher salt

3 g

2

eggs

2

1 tsp

soy sauce

5 mL

1 ½ cups

dashi

360 mL

  1. Whisk together the dry ingredients.
  2. Add the wet ingredients and whisk thoroughly until the batter is smooth.
  3. Set the batter aside until you’re ready to use it.

Fillings

US

Ingredients

Metric

¼ cup

katsuobushi (dried fish flakes), crushed

4 g

2 stalks

green onion or green leek, sliced

2 stalks

1/3 cup

tenkasu (tempura scraps)

15 g

3.5 oz

cooked octopus

100g

1 tbsp

pickled ginger

15 g

3.5 oz

cooked green beans

100 g

All fillings are optional, choose ones based on your preference!

Cooking the tako-yaki

 

Ingredients

 

 

vegetable oil

 

 

batter

 

 

fillings

 

  1. Preheat the tako-yaki pan over medium-high heat.
  2. Brush a generous amount of oil over the entire surface of the pan.
  3. Pour the batter into each well.
  4. Insert the larger fillings into each well.
  5. Sprinkle the smaller fillings over the batter.
  6. Using a chopstick or a skewer, turn the batter 90° and fill the wells with more batter, if necessary.
  7. Tuck the fillings into the wells, forming the batter into spheres.
  8. Continue turning the balls until they are a toasted brown colour.

Toppings

 

Ingredients

 

 

tako-yaki sauce

 

 

Japanese mayonnaise

 

 

mominori (seaweed strips)

 

 

katsuobushi (dried fish flakes)

 

 

green onion, sliced

 

  1. Brush the tako-yaki sauce over each ball.
  2. Squeeze the mayonnaise over the balls.
  3. Sprinkle the mominori, the katsuobushi and the green onions over the balls.

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