Takoyaki is one of the most famous street foods from Japan, captivating taste buds with its crispy exterior and soft, gooey interior. These round-shaped bites are typically filled with small pieces of octopus (tako), but modern variations allow for substitutes like chicken, shrimp, or cheese.
Here’s an easy takoyaki recipe you can try at home.
Ingredients:
- 200g all-purpose flour
- 2 eggs
- 450ml cold water
- 1 teaspoon soy sauce
- 1/2 teaspoon fish stock powder
- 250g octopus (tako), diced
- Chopped spring onions
- Bonito flakes
- Mayonnaise
- BBQ sauce
- Cooking oil for frying
Preparation Steps:
Prepare the Batter:
In a large bowl, mix together the flour, eggs, cold water, fish stock powder, and soy sauce. Whisk until well combined, ensuring the batter isn’t too thick or too thin. The perfect batter should be slightly more liquid than pancake batter.
Heat the Mould:
Preheat a takoyaki pan over medium heat. Lightly grease each mould with a bit of oil, ensuring it’s evenly coated to prevent the takoyaki from sticking.
Pour the Batter:
Once the pan is hot, pour the batter into each mould until full. Don’t worry if the batter spills over a little — this helps in creating perfectly round takoyaki balls.
Add the Filling:
Place a small piece of octopus (tako) into each batter-filled mould. You can also add a little chopped spring onion and pickled ginger for a more authentic taste.
Turn the Takoyaki:
When the bottoms of the takoyaki start to brown, use chopsticks or skewers to carefully turn them. Continue rotating gradually until the balls are evenly cooked and fully round.
Serving:
Once it done, remove them from the pan and place them on a plate. Drizzle with Japanese mayonnaise and takoyaki or BBQ sauce. Top with bonito flakes for a finishing touch.
Takoyaki is more than just a snack — it’s a fun and satisfying cooking experience. With this recipe, you can enjoy the authentic flavors of Japan in your own kitchen, and impress family and friends with this traditional and delicious dish. Happy cooking!
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Article by Syuriana Ibrahim
