Takoyaki (Samurai ball) is one of Japan’s most popular street foods.
Takoyaki is a Japanese snack in the shape of little round balls containing pieces of octopus. TAKOYAKI literally translates to “octopus-grilled/fried”.
They are known as “samurai balls” to foreigners visiting Japan. Guam also has food stalls.
Ingredients （40pieces）
- 1 1/2 cup NISSHIN TAKOYAKI KO
- 2 1/2 cup Cold water
- 2 pieces Eggs
- 5 oz Octopus
- 1 oz TENKASU (FRIED WHEAT FLOUR)
- 1 oz BENI SHOGA (RED PICKLED GINGER )
- 1 oz Green onion
- Some Oil
Topping
- As needed Bull-Dog TAKOYAKI SAUSE
- As needed DRIED BONITO
- As needed AONORI (DRIED SEAWEED)
- As needed Kewpie Mayonnaise
Instructions
①Cut green onions into small pieces.Drain and finely chop red ginger.Cut the octopus into 40 equal pieces (1/2 inch).
②In a bowl, beat the eggs well and add cold water.Add TAKOYAKI flour in two or three parts and mix well.Use cold water to make the dough smooth.
③Heat a takoyaki pan over medium to high heat and add more oil to the holes and around the pan.Pour the dough into the hole up to about the seventh part.
④Put the octopus in one at a time.Add tenkasu (FRIED WHEAT FLOUR)
Sprinkle the green onions.Sprinkle red ginger all over.
⑤Pour the dough around the griddle.
⑥Wait for about 4 minutes.When the edges of the dough start to turn white, separate the dough along the holes.Turn the dough over to enclose the surrounding dough.
⑦Keep returning it so that it forms a nice sphere. Where there are holes, add batter to the holes.
⑧Switch locations to avoid uneven cooking.
⑨When the surface is crispy, it is done.
⑩Top with tako-yaki sauce, aonori, dried bonito flakes, and mayonnaise.
📌The dough should be a little watery to make the inside thick and the outside crispy.
📌No seasoning is needed if you use takoyaki flour with DASHI.
You can see recipes in the video as well.⬇️
