Takoyaki (Octopus Dumpling Balls)
Takoyaki is a popular Japanese street food that originated in Osaka. To make at home you'll need a takoyaki pan, which has half-spherical molds. The dumplings are traditionally made with octopus, but you could easily substitute shrimp.
- 1 1/3 cups cake flour
- 1 1/12 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon instant dashi powder
- 1 large egg
- 1 1/3 cups water
- 1/4 cup octopus, chopped into bite-sized pieces
- 2 tablespoons beni shoga (pickled red Japanese ginger)
- 2 tablespoons scallions, finely chopped
- 1 teaspoon tenkasu (tempura bits) or panko
- Okonami or tonkatsu sauce to taste
- Mayonnaise to taste
- Bonito flakes
- 2 tablespoons peanut or corn oil for pan
- 2 bamboo skewers
- Mix flour, baking powder, salt, sugar and dashi in medium bowl.
- Whisk egg and water in small bowl.
- Whisk wet ingredients into dry ingredients to make a smooth batter; let sit for 15 minutes.
- Oil takoyaki pan.
- When pan is hot, fill pan holes with batter to the top. Don't worry if it overflows a little.
- When edges of the batter are set, use skewers to flip the puffs and tuck edges in.
- Turn and rotate continuously until dumplings are golden brown, not more than 5 minutes.
- Place dumplings in serving dish and drizzle with okonami sauce and mayonnaise. Sprinkle on aonori, then bonito.
Serving Size: 4-6
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Preparation Time: 30 minutes