Takoyaki

Takoyaki (たこ焼き) is a kind of Japanese street food, originally from Osaka. Tako means octopus and yaki means grill or fry. They are hugely popular in Japan, especially at festivals. I simply adore the fresh-off-the-grill ones, and the tongue burning centre together with the mayo and bonito toppings make Takoyaki the most delicious ball-shaped food known to mankind.

These super-cute octopus balls have recently landed in London, I have recently had them at The Long Table and from Pom Pom Takoyaki. They are actually very easy to make, provided that you have the right pan. I bought one for my husband a few years ago as a Christmas present, although I am the one who uses it the most ;)

Besides octopus, traditionally pickled ginger, shredded seaweed and tenkasu (deep fried flour batter) are also used as the fillings of Takoyaki. The recipe below is adapted from a Japanese website. I used kimchi in half of the batch to vary the flavours, they were pretty amazing!

To make Takoyaki, first you need to pay a visit to a Asian supermarket for some essential ingredients. Mostly importantly, a Takoyaki pan:

You will also need Okonomi sauce. I called it Japanese brown sauce, which can also be used for Okonomiyaki (Japanese savoury pancake). Mine looks like this:

Katsuobushi (bonito flakes) is the onion skin look-alike stuff that ‘dances’ on top the of the mayonnaise:

I am using frozen small octopus that I bought from a Korean supermarket:

Takoyaki

Makes around 20

10 Tentacles from small octopus (the ‘fat’ end only)
5 stalks of Chives, chopped
1 tbsp Kimchi, chopped
3 tbsp Vegetable oil

Batter:
140g Plain flour
2 medium Eggs
500ml Fish stock

Other:
Katsuobushi, around 10g
Mayonnaise, as much as you like
Okonomi sauce, as much as you like

Fill a small saucepan with water then bring to boil. Simmer the tentacles for 2 to 3 minutes, and then put them in iced water to stop the cooking. After they have cooled down, pat dry with kitchen towel then cut in chunks, around 8mm each.

Beat the eggs in a bowl, add the fish stock and mix well. Add the flour to the mixture in batches, mix until fully incorporated.  The resulting batter should be thin.

Coat the Takoyaki pan with oil, and then heat it over a high heat. Pour the batter into the pan, followed by the octopus, chives and kimchi.

Turn the heat down to medium. When the batter begins to solidify, use a bamboo/metal stick to divide the batter into individual square portions. Tuck the corners into the middle of the octopus balls, there should be no batter left on the side when done.

Use the same stick to turn the ball upside down (or at least 90 degrees). You have to be patient to wait for the ‘moment’ where the ball become turnable, if you turn the ball too early, the outer crust will not form properly. It normally takes a good 3 minutes on my gas hob for the first turn. Run a stick along the edge of the ball, it should easily become unstuck when ready.

Repeat the turning process until a beautiful golden crust is formed on each octopus ball. The centre of the ball should be a little runny. Due to the circular ring on a domestic hob, the heat distribution is not even, so you may have to move the pan around to cover all of the balls.

To serve, place eight octopus calls on a plate, then add Okonomi sauce and mayonnaise on top. Sprinkle the chives and katsuobushi on top. Eat immediately!

おいしいたこ焼きを作りましょう!