Saturday, September 29, 2007

Takoyaki

Takoyaki is my one of my favorites too. It's made of a flour batter with Tako, Tenkasu (Tempura or rice crispies), Green onions, chopped cabbage and benishoga (red ginger).
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.












Batter:
  • 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

Takoyaki sauce on the left.


Aonori flakes on the right.


Katsuobushi below.

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.)
Follow the steps in the You Tube link (above) to cook. There itself is a recipe provided. I haven't tried that recipe yet, if you try it please let me know how it turned out.

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.

9 comments:

Terri @ hungerhunger said...

hmmm!half of d ingredients can't be found here. guess i'll have to wait till i go to kl or sing.*sigh*

Sue Sue said...

Hey, where you get your takoyaki pan? Wanted to try out usually I buy the ready make from Jusco.

Bento Pet said...

terri: If you ever find the electric takoyaki pan please let me know. Thanks!

suesue: A friend had two and gave me one.

funchi said...

Click here: Kanom Krok Pan Available Online From ImportFood.com i must have spent hours looking for the best deal, forget the electric one(unless your mom brings them with her) the electric cycles might not be right either. but this one was the best price, made the most and had the best shipping price.
takoyaki here we come!!!!!!!!!!!!!!

Sarah said...

ah, thanks for this tutorial.

allthingspurple said...

I thought I try this one. Where do I find the aonori flake and the takoyaki sauce? I went looking for the red cap shoyu, can't find at Jaya Jusco also. Where do you get them from?

Bento Pet said...

allthingspurple: @Jusco, 1U supermarket, the Japanese groceries are in the aisle behind the freezer section.

All the ingredients you are looking for is there. The red cap Kikkoman soy sauce are in 1 litre bottles.

At this moment, Jusco, 1U is low in their Japanese ingredient stock, it's been weeks and they haven't re-stocked yet. I'm not sure about the other outlets!

allthingspurple said...

thans, Bento Pat, will try looking again next week. Hopefully they have stocked up. It has been fun making sushi these few days and yesterday I tried the tofu pouch. Family loves it !

Bento Pet said...

allthingspurple: That's my favorite!

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