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Author Notes: This is my interpretation of a traditional Japanese street food that I fell in love with when I lived in Japan. It is nice to have a genuine takoyaki pan but I have also made it in an Aebleskiver pan. http://www.amazon.com/Takoyaki-Pan-Non-Stick-K7088/dp/B000S0DHH0 —ChefWebber
Makes 54 balls
- 10.5 ounces Cake Flour
- 3 Eggs - beaten
- 4.25 cups Ice Cold Water
- 1/2 teaspoon Salt
- 1 teaspoon Hondashi Granules
- 2 teaspoons Ponzu or Yuzupon Sauce
- 1/2 pound Boiled Octopus Legs (cut into 1/2" pieces)
- 4 Green Onions Minced
- 1 bunch Pickled Ginger Minced
- 1 cup Rice Crispy Cearal
- Aonori (Dried Seaweed Powder)
- Takoyaki Sauce
- Bonito Flake
- Blend the ice water and dashi stock granules until dissolved. Add the sauce and eggs. Add the flour, and mix together gently. Do not over mix, the batter will be slightly lumpy.
- Wad up a paper towel into a fat cigar shape and soak one end with oil. Oil each hole in the pan as well as the surface. Pour batter into each hole 2/3rds full. (pour in a clockwise direction starting at 12:00 so you remember where you started) Add 1 piece of octopus to each hole and sprinkle in a little bit each of the following: green onion, ginger and cereal. When finished fill each hole to the top with batter.
- Use wooden chopsticks to sweep the edge of the first hole you poured. Once it starts to release (about 3 minutes total) sweep the chopstick under to flip the takoyaki on its side 90 degrees. Let the uncooked batter on top fall into the bottom the flip the takoyaki the whole way. Continue cooking and spinning the balls until they are evenly golden brown on all sides. (an additional 4-5 minutes total from the 90 degree flip)
- Top with takoyaki sauce, mayonnaise, bonito flake and aonori. Enjoy!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe