lautnusantara.com These savory flour balls filled with octopus pieces are an iconic Japanese snack loved by many. Their savory flavor, soft inside and crispy outside, perfectly complement the chewy octopus pieces and a variety of toppings. Don't worry, you don't have to go all the way to Japan or find street food in a big city to enjoy this delicious treat. With this authentic recipe, you can make your own octopus takoyaki at home!

A. What Is Takoyaki?
     Literally, takoyaki means "fried octopus" (tako = octopus, yaki = fried/grilled). This snack originates from Osaka, Japan, and is usually sold by street vendors or at festivals. The batter is made from a mixture of flour, egg, and dashi (Japanese fish stock), which is then cooked in a special hemispherical mold. The main filling is, of course, the octopus pieces. Once cooked, the takoyaki is served with takoyaki sauce, mayonnaise, katsuobushi (dried skipjack tuna shavings), and aonori (powdered seaweed).

B. Equipment Needed
     To make takoyaki, there's one essential piece of equipment: a takoyaki pan. This pan has hemispherical indentations. You can find them at Japanese kitchen supply stores or online. Also, prepare bamboo skewers or chopsticks for flipping the takoyaki.

C. Authentic Octopus Takoyaki Recipe
Ingredients:

For the Batter:

• 200 grams all-purpose flour
• 1 large egg
• 600 ml dashi (Japanese fish stock), can be made from instant dashi powder
• 1/2 teaspoon soy sauce
• 1/4 teaspoon salt

For the Filling:

• 150-200 grams boiled octopus, cut into small cubes (about 1-1.5 cm)
• 1/2 stalk green onion, thinly sliced
• 2 tablespoons tenkasu (crispy tempura crumbs), optional
• Roughly chopped pickled red ginger (beni shoga), optional

For the Topping:

• Takoyaki sauce (available at Asian supermarkets or make your own with Worcestershire sauce, soy sauce, ketchup, and a little sugar)
• Japanese mayonnaise
• Katsuobushi (dried skipjack tuna shavings)
• Aonori (dried seaweed powder)
• Sufficient vegetable oil to grease the baking pan

D. Method To Make

• Prepare the Batter: In a large bowl, combine the flour, egg, dashi, soy sauce, and salt. Mix well until there are no lumps. Strain the batter if necessary to ensure a smooth and slippery batter. Set aside.
• Heat the Takoyaki Pan: Heat the takoyaki pan over medium heat. Grease each well and the surface of the pan with vegetable oil until evenly coated. Adequate oil will prevent the takoyaki from sticking and create a crispy surface.
• Pour the Batter: Pour the takoyaki batter into each well until it is full, even slightly overflowing the pan.
• Add the Filling: Immediately place the octopus pieces into each well, followed by the sliced scallions, tenkasu, and pickled red ginger (if using).
• Cook and Flip: Once the bottom of the batter begins to set and turn golden (about 2-3 minutes), use a skewer or bamboo chopstick to flip the batter. Push the overflowing batter into the well, gently turning the takoyaki until it forms a perfect ball. Continue cooking, turning the takoyaki until all sides are evenly cooked and golden brown. This will take about 5-7 minutes.
• Remove and Serve: Remove the takoyaki from the pan and arrange them on a serving plate.
• Toppings: Drizzle the takoyaki with takoyaki sauce and mayonnaise. Sprinkle generously with katsuobushi and aonori. Serve warm.

E. Tips for Perfect Takoyaki

• Good Quality Dashi: Using dashi is key to authentic takoyaki flavor. If you don't have instant dashi, you can make your own from konbu (dried seaweed) and katsuobushi.
• Boiled Octopus: Make sure the octopus is boiled until tender before slicing. You can buy fresh octopus and boil it yourself, or buy pre-boiled octopus.
• The Right Heat for the Pan: The pan should be hot enough to prevent the takoyaki from sticking and to cook quickly on the outside. However, don't overheat it so that it burns.
• Don't Be Afraid to Flip: Flipping takoyaki does take practice. Don't be afraid to experiment until you get the hang of it. The more you practice, the easier it will be to achieve the perfect ball shape.
• Filling Variations: Besides octopus, you can also experiment with other fillings like cheese, sausage, shrimp, or even kimchi for a fusion twist.

     Making octopus takoyaki at home is a fun culinary experience. Besides being able to customize the flavor and toppings to your liking, you also get to experience the thrill of "cooking" Japanese street food. Good luck and enjoy the deliciousness of your homemade takoyaki!

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