SnackAppetizer

Takoyaki

Name: Takoyaki
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 porties
Cuisine: japanese
Ingredients: 1 kopje all-purpose flour; 2 kopje dashi stock; 1 st egg large; 1 tl soy sauce; 150 g boiled octopus cut into 1.5 cm pieces; 2 st green onion finely chopped; 2 el pickled red ginger chopped; 0,25 kopje tenkasu (tempura scraps); 2 el vegetable oil; 0,5 kopje takoyaki sauce; 0,25 kopje japanese mayonnaise; 5 g katsuobushi; 2 g aonori (optioneel)

These savory Japanese octopus balls are a popular street food and snack. A flavorful batter encases a tender piece of octopus, cooked in a special pan until golden and crispy on the outside. They are typically served with a variety of toppings like takoyaki sauce, mayonnaise, and bonito flakes.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, vis, gluten, weekdieren en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

batter

1 kopjeall-purpose flour
2 kopjedashi stock
1 stegg, large
1 tlsoy sauce

filling

150 gboiled octopus, cut into 1.5 cm pieces
2 stgreen onion, finely chopped
2 elpickled red ginger, chopped
0,25 kopjetenkasu (tempura scraps)

cooking

2 elvegetable oil

toppings

0,5 kopjetakoyaki sauce
0,25 kopjejapanese mayonnaise
5 gkatsuobushi
2 gaonori(optioneel)

Keukengerei

takoyaki pan · skewer · chopsticks · large bowl · whisk

De bereidingswijze

Stap voor stap

1
In a large bowl, whisk together the all-purpose flour, dashi stock, egg, and soy sauce until a smooth batter forms.
Ongeveer 5 min
Tip van de kok: Ensure there are no lumps in the batter for a smooth texture.
2
Heat a takoyaki pan over medium heat and brush each well generously with vegetable oil.
Ongeveer 2 min
Tip van de kok: A well-oiled pan prevents sticking and helps create a crispy exterior.
3
Pour the batter into each well, filling them almost to the brim.
Ongeveer 1 min
4
Immediately add one piece of boiled octopus, some green onion, pickled red ginger, and tenkasu into each well.
Ongeveer 3 min
Tip van de kok: Work quickly before the batter sets too much.
5
After a few minutes, when the edges of the batter firm up, use a skewer or chopstick to separate the batter around each well. Begin to turn each ball 90 degrees so the uncooked batter spills into the pan.
Ongeveer 3 min
Tip van de kok: This technique helps create perfectly spherical takoyaki.
6
Continue turning the takoyaki every minute or so, rotating them completely to cook all sides evenly until golden brown and crispy, about 8-10 minutes total.
Ongeveer 10 min
Tip van de kok: The more you turn them, the rounder and crispier they will become.
7
Remove the cooked takoyaki from the pan and transfer them to a serving plate.
Ongeveer 1 min
8
Drizzle generously with takoyaki sauce and Japanese mayonnaise.
Ongeveer 1 min
Tip van de kok: You can use a squeeze bottle for a neat presentation with the mayonnaise.
9
Garnish with katsuobushi and aonori, if using, and serve immediately.
Ongeveer 1 min
Tip van de kok: The katsuobushi will 'dance' from the heat of the takoyaki, which is a fun visual!

Goed bewaren

Bewaren

Store leftover takoyaki in an airtight container in the refrigerator.

Opwarmen

Reheat in a toaster oven or microwave until warmed through.