Takoyaki

Takoyaki

From
Izakaya
Makes
12
Photographer
Chris Chen

Batter

Ingredients

Quantity Ingredient
150g plain flour
1 tablespoon dashi granules
1 egg, lightly beaten
310ml iced water
oil, for frying
50g octopus tentacle, cut into 12 pieces
1 spring onion, thinly sliced
2 tablespoons thinly sliced pickled ginger
japanese mayonnaise, to serve
2 tablespoons bonito flakes, to serve

Method

  1. To make the batter, combine the flour and dashi granules in a bowl. Add the egg and iced water and whisk to make a smooth batter. Set aside.
  2. Generously brush the 12 holes in a takoyaki pan with the oil and place over high heat. When smoking hot, pour the batter into the holes, making sure it reaches almost all the way to the top of each hole. Cook for 2–3 minutes, or until the batter is starting to set around the edges.
  3. Put a piece of octopus in the center of each hole. Sprinkle over the spring onion and 1 tablespoon of the ginger and continue cooking for 2–3 minutes, or until the batter looks firm around the edges. Use a fork to run around the edge of each hole and remove any stuck on bits of batter. Turn each ball ninety degrees, revealing half the spherical side of each ball. Cook for 2 minutes, then turn over completely so the spherical side of each ball is facing upwards. Cook for a further 2–3 minutes, or until the underside is also golden.
  4. Transfer from the pan to a serving plate. Squeeze a dollop of mayonnaise onto each octopus ball and sprinkle over the remaining ginger and the bonito flakes to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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