The making of Takoyaki is a complicated process if one has never seen it. Terri asked for this recipe and I had wanted to take some photographs and post it onto my blog.
I asked #2 to help me take the photos and she quipped "Mum! There are loads of "how to's" on You Tube, why do you have to do this?" *Ting! - light bulb lights up - rings a bell!*
"You are right! I said." I'll just take shots of the ingredients and the utensils required for making Takoyaki. For the actual process, please view the You Tube link above. It's much easier than if I write it down.
One of the main ingredients is the Tako. However, you can also replace with prawns if you wish.
Pictures below shows ready mix takoyaki flour. Left one from 100 Yen shop and right one from Jaya Jusco under the Top Value brand.
- 4/5 cup (100g) prepackaged takoyaki mix.
- 340cc cold water
- 1 large egg
This is beni shoga.
For the filling:
- 1/4 lb (120g) boiled octopus (Japanese prefer the tentacles), cut into 1/2″or bite-sized dice.
- 1/2 cup (18g) tenkasu
- 1 Tb (6g) beni shoga (red pickled ginger), chopped (optional)
- half green onion, chopped
Aonori flakes on the right.
For the topping:
- takoyaki sauce
- aonori (seaweed flakes)
- katsuobushi (bonito flakes)
- Kewpie mayonnaise
- Make the batter by whisking together the mix and water well, then beating in the egg. Set aside.
- In a medium bowl, mix together the tenkasu, benishoga and green onion. Keep octopus at hand.
- If using a nonstick takoyaki pan, heat the pan first, then oil the surface with cooking oil spray, an oil brush or a folded paper towel dipped in vegetable oil. (If using cast iron, oil the pan first, then heat over medium heat.)
You need either a cast iron takoyaki pan (like mine below) or a non-stick, electric one as shown in the You Tube link. You also need a pair of long satay sticks to pick and roll the takoyaki. It's really very simple so don't be put off by the thought that it looks difficult, it's not.
After the takoyaki balls are ready, place on a plate and drizzle generously, the Takoyaki sauce, Kewpie Mayo, Aonori and Katsuobushi on top and serve warm.