Takoyaki

No.31

Hello, Takoyaki lovers! 🙂  If you are reading this I assume you like Takoyaki, or at least interested in Takoyaki? I must say I was very surprised when I heard Takoyaki is now so popular in many countries. I saw a video on YouTube about Takoyaki getting so popular in Paris and I watched the long waiting line in front of a Takoyaki restaurant in Paris with a pleasant surprise. And today I confirmed it on my Facebook page wall, many of my readers like Takoyaki, too!! It is not so difficult to understand the phenomenon as I love Takoyaki, too! Takoyaki is so tasty and it bring me back to my childhood in Japan as well. My grandfather often bought me Takoyaki at the city festival. It was such a good treat!! The ingredients of Takoyaki are flour, egg, dashi broth, cabbage, spring onion etc. and some special food which I do not get hold of in Norway are also included.  Today’s recipe was adjusted with some substitutes: In Oslo we do have octopus at special stores but they are rather expensive and I have replaced it with a squid. Tenkasu and Dry Baby Pink Shrimps are also the important ingredients but they are also replaced by deep-fried onion. Do you have fried onion? If not, you can again replace it with potato chips with beef consomme flavor.  Deep-fried onion in Norway looks like this. Very crunchy!

My Takoyaki grill pan is an electric one. It has 22 half-spherical molds in it. (45mm in diameter) It is a teflon-coated non stick pan, but greasing the molds well is a very crucial process of Takoyaki making. In order to make round Takoyaki balls, they need to be flipped and shaped in the molds. If the pan is not hot enough or not greased enough, it sticks or burns in the molds.
I used to have a special brush (?) to grease Takoyaki pans with but today I used kitchen paper and empty bags for loose tea leaves. (Bento&co-san, please sell me a brush for greasing takoyaki pan!!) Fold your kitchen paper. Put it into an empty bag for tea leaves, pack it tight and tie with a rubber band on top. You can use it to grease the Takoyaki pan. (I much rather have the brush back!!!)
So here is the ingredients for 28 Takoyaki balls. (45 mm diameter)
* Takoyaki batter *
Flour     150g
Egg       1
Dashi    450cc (450cc water + Dashi powder 1 table spoon)
Soy sauce  1/2 tea spoon
Deep fried onion    2 Table spoons
* Toppings *
Katsuobushi (dried bonito flakes)
Aonori (green seaweed flakes)
Tonkatsu sauce
Mayonnaise
* Filling 1 (for 14 Takoyaki balls) *
Squid    1/2
Cabbage 1/4 cup
Spring onion 2 Table spoons
—-

Boil squid, cut it into tiny pieces.

* Filling 2 (for 14 Takoyaki balls) *
Shrimp   4
Cabbage 1/4 cup
Chinese leek (Nira 韮) 2 Table spoons

—-

Boil shrimp. Cut each shrimp in 4.
=============================================================
1. First, we make the batter. Shift the flower twice.

2. Warm up 450 cc water, mix with dashi powder and dessolve it well.

3. Add 1 egg in dashi, add soy sauce.

4. Add the flower. Mix well with a whisk. Leave the batter for 10 minutes.

5. Heat the Takoyaki pan. Grease it with some salad oil. Grease each mold well.

6. Pour the batter into each mold about 80% full.

7. Put squid/shrimp, vegetables, fried onion in. And pour more batter in.

8. It is ok to have overflow between the molds. It can be tucked in and grilled in the mold.
9. Use a pick or a skewer (for example a yakitori skewer), check if the surface is grilled and firm. If it is firm, turn it 90 degrees. Then the runny part will run down and fill the mold. Try to scrape the overflow and tuck it back into the mold as well.
10. Continue to turn the Takoyaki balls with a pick and grill them until brown.
 11. Garnish with Tonkatsu sauce, Mayonnaise, Katsuobushi, and Aonori.

Bon Appetit!

xx Rie
 

PS ….. You can freeze Takoyaki. Put Takoyaki on a tray, give 5 cm between them so that they can freeze individually. After 1 hour you can check if they are half frozen. Then you can put them in a bag. They don’t keep the taste for a very long time, you need to eat them within a month or so. When warming them up, start at low heat in microwave. If you heat them at high heat, they may burst and you get a messy microwave oven…. Good luck!!

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4 thoughts on “Takoyaki

  1. I'll have to try this recipe for my first takoyaki! 🙂 I'm glad to see this variant, because other recipes have some ingredients that i can't find easily here in Italy. For example, tenkasu and beni shoga!

    Thank you so much!

    -Eva

  2. Hi Eva, You are very welcome.
    I am glad you liked this adjusted
    version of Takoyaki recipe. Tenkasu and
    Beni Shoga are good ingredients in Takoyaki
    but we can just skip them or replace with other
    things. Beni Shoga is a pickled ginger and
    it is pickled in Plum vinegar which is red.
    So it is very nice to see tiny pieces of red ginger
    in Takoyaki balls but we can replace it with
    maybe finely chopped red pepper or something.
    If you like sushi and sometimes buy takeout sushi,
    save some of the ginger you get in your sushi box.
    Chop it into fine pieces and put them in Takoyaki. It may add some
    ginger taste !!
    Good luck with your takoyaki making, and
    I am looking for your report!!

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