Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 1/2 cups dashi stock
- 1/2 cup chopped cooked octopus
- 1/4 cup chopped green onions
- 1/4 cup chopped pickled umeboshi plums
- 1/4 cup bonito flakes
- 1/4 cup mayonnaise
- 1/4 cup takoyaki sauce
- 1/4 cup aonori (dried seaweed flakes)
Special equipment needed:
- Takoyaki pan
- Takoyaki pick
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. In a separate bowl, beat the eggs and then add the dashi stock.
3. Slowly pour the egg mixture into the flour mixture, stirring until smooth.
4. Add the chopped octopus, green onions, and umeboshi plums to the batter and mix well.
5. Heat the takoyaki pan over medium heat and brush each mold with oil.
6. Pour the batter into each mold until it is slightly overflowing.
7. Using the takoyaki pick, flip each takoyaki ball over and cook until golden brown on all sides.
8. Once cooked, remove the takoyaki from the pan and place them on a plate.
9. Drizzle mayonnaise and takoyaki sauce over the takoyaki.
10. Sprinkle bonito flakes, aonori, and additional chopped green onions on top.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 20 takoyaki balls
Nutritional information:
Calories per serving: 110
Fat per serving: 4g
Carbohydrates per serving: 14g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of octopus, you can use shrimp or diced chicken.
- Instead of umeboshi plums, you can use pickled ginger or diced mushrooms.
- Instead of dashi stock, you can use chicken or vegetable broth.
Variations:
- Add diced vegetables such as bell peppers or carrots to the batter.
- Use different sauces such as teriyaki or soy sauce.
- Add a sprinkle of sesame seeds on top for added flavor.
Tips and tricks:
- Make sure to brush each mold with oil before pouring in the batter to prevent sticking.
- Use a takoyaki pick or toothpick to flip the takoyaki balls over.
- Don't overfill the molds with batter to prevent overflow.
Storage instructions:
Store any leftover takoyaki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the takoyaki in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the takoyaki on a decorative plate or platter and sprinkle additional toppings on top for added color and flavor.
Garnishes:
Bonito flakes, aonori, chopped green onions, sesame seeds
Pairings:
Green tea, sake, Japanese beer
Suggested side dishes:
Miso soup, edamame, seaweed salad
Troubleshooting advice:
- If the takoyaki balls are not cooking evenly, adjust the heat on the stove.
- If the batter is too thick, add more dashi stock to thin it out.
- If the takoyaki is sticking to the pan, make sure to brush each mold with oil before pouring in the batter.
Food safety advice:
Make sure to cook the octopus thoroughly before adding it to the batter. Store any leftover takoyaki in the refrigerator and consume within 2 days.
Food history:
Takoyaki is a popular street food in Japan that originated in Osaka in the 1930s. It is typically made with diced octopus and a batter made of flour, eggs, and dashi stock.
Flavor profiles:
Savory, tangy, umami
Serving suggestions:
Serve the takoyaki as an appetizer or snack.
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Region: Japanese