Thursday, May 22, 2014

Takoyaki - The Quite Authentic One


We still craze for Takoyaki, and I made another round of this delectable japanese snack with the leftovers of bonito flakes and chuka idako.  I tried another recipe by Nami - JustOneCookbook and this takoyaki is flavorful with the addition of Aonori /dried green seaweed flakes. I prefer using chuka idako in place of boiled octopus simply for the fact that chuka idako is much more tastier then just boiled octopus.  I am glad that I fully utilize my kuih bahulu mold :)



love the aonori /dried green seaweed flakes
and you can use them in your muffins too


























Takoyaki  - adapted from JustOneCookBook

Ingredients:

3.5 - 5 oz (100 - 145g) octopus (cooked)
¼ cup (4g) katsuobushi (dried bonito flakes) and more for garnish
1 cup (5.3 oz/150g) all-purpose flour
2 tsp. baking powder
1 tsp. konbucha (or ½ tsp. salt) * I used only 1/8 tsp salt
2 large eggs
1 tsp. soy sauce * I omitted this as the chuka idako is already flavorful
1⅔ cup dashi stock
½ cup finely chopped green onion
⅓ cup Tenkasu (tempura scraps)

Topping
Dried green seaweed (Aonori) for garnish
Pickled red ginger (Beni Shoga) for garnish
Takoyaki Sauce or Tonkatsu sauce
Japanese mayonnaise

Method:

1. Cut octopus into bite size pieces.
2. Grind katsuobushi (bonito flakes) into fine powder.
3. Add dry ingredients (flour, baking powder, and konbucha/salt) in a large mixing bowl. Whisk a few times to combine all together.
4. In a medium bowl, whisk eggs and soy sauce together.
5. Add egg mixture to the dry ingredients, and then slowly add dashi stock while you whisk all together.
6. Heat the takoyaki pan over medium to medium high heat (on my stove, it’s medium high). Using a brush, generously oil the takoyaki pan including the raise parts in between bowls.
7. When you see smoke coming rising from the pan, pour the batter to fill the bowls. It’s okay for the batter to slightly overflow the holes. If you have a measuring cup with a handle, pour the batter in the measuring cup first so that it’s easier to pour. After you fill the holes, set timer for 3 minutes.
8. Add 1-3 octopus pieces (depends on the size of octopus – I put 2-3 pieces) in each hole and sprinkle on the green onion.
9. Then sprinkle tenkasu and powdered katsuobushi.
10. After 3 minutes or so, when the bottom of the balls has hardened, break the connected batter in between each bowl with takoyaki picks (or skewers). Then turn each piece a 180 degree, stuffing in the edges as you are turning. The batter flows out from the inside of each bowl and creates the other side of the takoyaki ball. After you finish flipping, set timer for 4 minutes.
11. Keep turning constantly so each piece will have nice round shape and will be evenly browned.
12. Transfer takoyaki balls onto a plate and pour takoyaki sauce, mayonnaise. Finish off with sprinkling green dried seaweed and katsuobushi. Serve immediately (but be careful – inside is VERY hot!).

Enjoy!


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