Takoyaki (Octopus Balls)

Name: Takoyaki (Octopus Balls)
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 200 g Cooked octopus, diced; 120 g Plain flour; 600 ml Dashi stock; 1 Egg; to fill Tenkasu, pickled red ginger, scallion; to finish Takoyaki sauce, Japanese mayo; to top Aonori and bonito flakes

Osaka's molten street snack — a thin dashi batter turned in a dimpled pan around a chunk of octopus, sauced, mayo'd and crowned with dancing bonito.

Источник

Автор рецепта Osaka street vendors · 🏺 Традиционное

Osaka · Kansai / 大阪発祥 — Takoyaki is a wheat-batter ball snack with a piece of octopus at its heart, cooked in a special molded pan. It originated in Osaka in the mid-1930s and is an icon of the city's street-food culture.

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⏱ 40 мин🍽 4 порций🔥 330 ккал🇯🇵 Япония

ПескетарианскоеБез молочного

Ингредиенты

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Приготовление

Whisk the flour, egg and dashi into a thin, pourable batter — much looser than a pancake mix.
Heat and oil a takoyaki pan well, then fill each hollow with batter and drop in octopus, tenkasu, ginger and scallion.
As the edges set, run a pick between the balls and turn each one a quarter-turn, tucking the runny batter underneath.
Keep turning until each ball is round, browned and crisp outside but still molten within.
Pile onto a plate, brush with takoyaki sauce, zigzag mayo over the top, and finish with aonori and bonito flakes.

💡 Советы

Oil the pan generously and get it properly hot before the batter goes in, or the balls will stick and tear.
A thin batter and constant turning are what make them round outside and creamy inside.
Two bamboo picks give you more control than one when spinning the balls.