Takoyaki are Japanese fried octopus balls with a crispy exterior and creamy center, traditionally sold at street stands but easily made at home with a takoyaki pan. This recipe requires a specialized takoyaki grill with 3-centimeter cups to achieve the signature spherical shape.
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Warm up iron plate and oil the surface.
Put the batter into half of hole.
Then put octopus and other fillings into the hole.
Add the batter full.
When batter on the edge of the molds become cooked, turn over takoyaki with pick.
When batter browns turn over to form balls. Continue to heat while turning it over and over until balls become evenly browned and well cooked inside.
Serve on plate, top with sauce, powdered dried bonito and aonori to taste desired.
Takoyaki are best enjoyed immediately after cooking. Leftovers can be refrigerated and reheated in an oven or toaster oven, though the exterior will soften.
takoyaki grill (3-centimeter-diameter cups) · takoyaki pick or thin metal skewer
Yes, a takoyaki grill with 3-centimeter-diameter cups is needed to form the characteristic ball shape. Similar devices designed for takoyaki are acceptable.
Boiled squid, shrimp, or mozzarella cheese work as alternatives, though they will change the authentic flavor and texture.
Tenkasu are crispy fried flour scraps that add texture. You can omit it, but the takoyaki will lack the traditional crispiness and flavor component.
The exterior should be evenly browned and the batter cooked through after continuous turning. The inside will be creamy while the outside stays crispy.
Yes, the batter can be prepared in advance and stored in the refrigerator, though it should be used within a few hours for best results.
