Takoyaki
Golden spheres of soft batter filled with octopus, topped with savory takoyaki sauce, mayonnaise, seaweed, and bonito flakes.
35 min
Medium
Japonesa
3 servings
The story behind
Takoyaki is one of the gems of Osaka street food. These balls are not only fun to eat but represent a perfect balance between a creamy interior batter and a slightly crispy exterior. Serving them on a plate highlights the gloss of the sauce and the colors of the seasonings, achieving a professional and authentic look.
Instructions
-
1In a large bowl, whisk together the flour, eggs, and dashi stock until you have a thin, lump-free batter.
-
2Heat a special takoyaki pan and grease each mold generously.
-
3Pour the batter into the molds until they slightly overflow.
-
4Place a piece of octopus and some green onions in the center of each mold.
-
5Use skewers or picks to turn the balls 90 degrees as they cook, pushing the excess batter inside to form a perfect sphere.
-
6Continue turning until they are evenly golden brown and crispy on the outside.
-
7Serve six pieces on a plate and drizzle with streaks of takoyaki sauce and mayonnaise.
-
8Sprinkle with aonori and top with a generous amount of bonito flakes to achieve the final look from the image.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account