To make the batter, you just whisk together all the ingredients: dashi, eggs, all-purpose flour, rice flour, soy sauce, and baking soda. But you can also buy them online at various websites like Yummy Bazaar and Marukai Market. I’ve even seen Kewpie Japanese mayonnaise being sold at Target online! Making the takoyaki batter
I found all of these products at my local Japanese store, Mitsuwa. I’m told the Japanese version still tastes better due to the addition of MSG and more eggs. You also need to make sure you buy the Japanese version of Kewpie because there are American versions at many grocery stores now. This mayonnaise is my favorite because it’s a lot eggier and is slightly sweeter than traditional western mayonnaise. Kewpie is a brand of Japanese mayonnaise.Katsuobushi is another name for bonito flakes-these are the very thin strips of smoked fish that “dance” on the takoyaki right before you eat them!.Kizami are shredded strips of roasted nori, but I believe you can also cut strips of larger nori too.Aonori, otherwise known as green laver, is dried seaweed powder.
It’s filled with lots of umami flavors like tomatoes, oyster sauce, bonito flakes, and more. Takoyaki sauce is a dark sauce that is slightly sweet and akin to a lighter Worcestershire sauce, which is drilled on top.As if frying balls of battered octopus isn’t delicious enough-you get to add traditional toppings of takoyaki sauce, Kewpie, aonori, kizami, and katsuobushi! One of my favorite things about takoyaki is the sheer number of toppings. Green onion: I like to cut green onion into fine slices.I like tenkasu in the takoyaki because it adds a nice texture inside the moist centers.
This beats having to make tempura batter and deep fry tiny pieces. Tenkasu: tenkasu are pieces of tempura that you can buy in packages.I like to mince them into smaller pieces to add to the takoyaki. Pickled ginger: Japanese pickled ginger often comes in shades of pink (from either perilla leaves or food coloring).I found pre-cooked octopus in the sushi aisle–it’s perfectly cooked and saves you time. Octopus can be a bit tricky to prep since it can be chewy if you don’t cook it properly. Cooked octopus: You can (and should) use pre-cooked octopus from a Japanese grocery store.But if you’re a traditionalist, you’ll like that this recipe uses a wet batter made of dashi, all-purpose flour, rice flour, eggs, soy sauce, and baking soda.Īs for the fillings, I also use traditional fillings for this recipe that I didn’t have to make beforehand: If you don’t have time to make it all from scratch, you can also purchase premade takoyaki powder (or mix) from your local Japanese store too. However, I have had deep fried takoyaki that had a much thicker crust due to the frying. Typically, they range anywhere from 1-2 inches in diameter (depending on where you buy them) and they are cooked in a special pan with individual semi-circles. Most of my experience with takoyaki comes from eating at Japanese restaurants and they varied in size, crispness, and the texture of the batter inside. Currently, you can find takoyaki served at more than just street food stalls, but in restaurants and even convenience stores too in Asia and all over the world. What ingredients are in takoyaki?Īlthough these are named after their octopus filling, you can also find takoyaki filled with other foods like: squid, mushrooms, shrimp, and more. Endo was influenced by a Japanese dumpling called akashiyaki, which was made of egg batter and octopus. Originally, they were filled with beef and konjac, they are far better known for their octopus filling these days. These fried octopus balls were first popularized by a man named Tomekichi Endo from Osaka, Japan in the 1930s. These lightly fried octopus balls have a crisp outer shell with a soft and moist center filled with pieces of octopus, pickled ginger, green onions, and crunchy tenkasu (or tempura pieces). Takoyaki is a Japanese term for “octopus grilled/fried,” and they are a very popular yatai (or mobile street food) snack.
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