SnackAppetizer

Takoyaki

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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać jaja, ryby, gluten, mięczaki i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

batter

1 szklankaall-purpose flour
2 szklankadashi stock
1 szt.egg, large
1 łyżeczkasoy sauce

filling

150 gboiled octopus, cut into 1.5 cm pieces
2 szt.green onion, finely chopped
2 łyżkapickled red ginger, chopped
0,25 szklankatenkasu (tempura scraps)

cooking

2 łyżkavegetable oil

toppings

0,5 szklankatakoyaki sauce
0,25 szklankajapanese mayonnaise
5 gkatsuobushi
2 gaonori(opcjonalnie)

Sprzęt

takoyaki pan · skewer · chopsticks · large bowl · whisk

Sposób przygotowania

Krok po kroku

1
In a large bowl, whisk together the all-purpose flour, dashi stock, egg, and soy sauce until a smooth batter forms.
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
4
Immediately add one piece of boiled octopus, some green onion, pickled red ginger, and tenkasu into each well.
Około 3 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
8
Drizzle generously with takoyaki sauce and Japanese mayonnaise.
Około 1 min
Wskazówka kucharza: You can use a squeeze bottle for a neat presentation with the mayonnaise.
9
Garnish with katsuobushi and aonori, if using, and serve immediately.
Około 1 min
Wskazówka kucharza: The katsuobushi will 'dance' from the heat of the takoyaki, which is a fun visual!

Przechowuj prawidłowo

Przechowywanie

Store leftover takoyaki in an airtight container in the refrigerator.

Odgrzewanie

Reheat in a toaster oven or microwave until warmed through.