Takoyaki (Octopus Dumpling Balls)

Takoyaki (Octopus Dumpling Balls)
Rating:
Your rating: None Average: 4.6 (11 votes)
Author: gearedtocook
Date: 9-5-11
Servings: 4-6
Prep Time: 30 minutes
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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.

Recipe Ingredients:

  • BATTER
  • 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
  • FILLING
  • 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
  • GARNISHES
  • Okonami or tonkatsu sauce to taste
  • Mayonnaise to taste
  • Aonori
  • Bonito flakes
  • 2 tablespoons peanut or corn oil for pan
  • 2 bamboo skewers

Recipe Steps:

  • 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
Preparation Time: 30 minutes

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Your rating: None Average: 4.6 (11 votes)
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