Sumos – Takoyaki Recipe
Takoyaki is a common snack originated from Japan. Even though they are well known, but not easily found at Japanese restaurants in different parts of the world. Takoyaki taste more or less the same like a better known Okonomiyaki, with the prominent different laying down with fresh flavors from Tako (Octopus) cooked together. Takoyaki can be better found among street food vendors at festivals and events.
However, in certain parts of Japan like Kansai, Takoyaki is very popular not only to be served as snacks but proper meals. Many households in Kansai have Takoyaki pans at home to serve as dinner. They are in fact filling because of the huge amount of flour used as batter. With their special savory sauce, Takoyaki is indeed a decent dish for dinners.
Preparing Takoyaki might not be the easiest thing on earth, but it requires no knowledge on rocket science. However, the first thing you need is a Takoyaki pan which is readily available in hypermarkets and online stores. They normally come in cast iron pans for non stick purposes, and work well in heating on gas stoves. Today they even sell electric Takoyaki pan that are portable, perfect for your parties at eleventh hours. Remember to include the Takoyaki Pick in your shopping list. They look like small ice picks, though some are flat one the end. Of course you can result to something pointy, or skinny and thin, any utensils in your kitchen that fits the descriptions would work.
The phrase “Tako” is literally translated as octopus. So if you don’t use octopus in the dish, you are not preparing Takoyaki. Used to be, not anymore. With the emerging demands for different flavors, many have started to experiment into different ingredients to tingle some taste buds. Some clever inventions taste pretty amazing. We use cheese or sausages, shrimps, mixed vegetables… Let your imagination run wild, there are literally no limits. So let’s dive in.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: about 30 pieces
- 2 cups (480ml) Dashi
- 2 eggs
- 1 tsp soy sauce
- 1/4 tsp salt
- 1 cup plus 2 Tbsp all purpose flour
- 2-3 green onions, finely chopped
- 2 Tbsp Benishoga (pickled red ginger), chopped
- 5-6 oz octopus, cut into 1/2" cubes
- Takoyaki sauce or Okonomiyaki sauce
- Aonori (green dried seaweed)
- Katsuobushi (dried bonito flakes)
- Mix well Dashi, eggs, soy sauce, salt, and flour in a large bowl.
- Heat up a Takoyaki pan with oil until it is really hot. Use sufficient oil to coat the pan using a paper towel so that the batter won't stick to the base. Then pour batter to fill the holes of the pan.
- Drop octopus pieces (or any other ingredients you use) in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
- Maintain the pan at medium heat for 2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). This might take some time at first, practice makes perfect. Cook for another 3-4 minutes, turning your takoyaki constantly.
- Place the cooked Takoyaki on a plate and top with Takoyaki sauce and mayo over them. Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).