Have you ever seen “IT” in street stalls or convenience stores in Japan?
It is in the shape of a little round ball,and has poured sauce, mayonnaise and dried bonito shavings(katsuobushi) over it..Looking at it makes me really hungry! IT IS “Takoyaki”.
The hot round ball is filled with a tiny piece of octopus.When you fill your mouth with Takoyaki -freshly hot out of the pan- , the texture, with a crispy outside and soft inside and chewy octopus,makes your mouth full.That’s a super combination.I can assure you that you’ll eat it up all in no time.
You basically pour Takoyaki sauce and mayonnaise over it and use some
condiments ,such as Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes) ,whatever you like.You can buy it at specialty restaurants or street stalls or supermarkets.There are many Takoyaki fans who are from overseas.They say“Once you eat it ,it has an unforgettable taste!💛” “When I visit Japan, I definitely eat it every time!”
So, AKADAMA JAPAN will show you how to make Takoyaki,which is one of the most famous ”ordinary yet tasty”foods in Japan. If you have a Takoyaki pan,it's really easy to make. But, even if you don’t have a Takoyaki pan, you can arrange the shape by using spoon or something.When you get together with your friends or family,cooking and eating Takoyaki together is lively. It’s really fun to have a ”Takoyaki party” -“Takopa” for short-!
Let’s try to make together!!
【How to make Takoyaki】
wheat flour,water(stock/Dashi),eggs,salt,soy sauce,green onions,
Benishoga (pickled red ginger),chopped octopus,Takoyaki sauce,...
mayonnaise,Aonori (green dried seaweed),Katsuobushi (dried bonito flakes) and some more as you like(ex:crunchy tempura flakes）
2.Mix liquid stock, eggs, soy sauce, salt, and flour together
3.Heat a Takoyaki pan with enough oil to a very hot temperature
when you coat the pan by oil,using a paper towel or a brush is better
4.Pour the batter to fill the Takoyaki mould. It’s okay for the batter to slightly overflow the holes.
5.Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and Benisyoga(ginger) all over the pan.
6.Scrape the overflowing batter from the side into each hole
7.Heat them for 2-3 minutesand turn over using a Takoyaki pick (or skewers chopstick /too. This is the difficult but interesting part
8.Cook another 3-4 minutes, turning constantly.
9.I’s done!Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayonees over them. Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes) ,use condiment whatever you like.