Let’s make the takoyaki presented in previous post.
That’s a street-stall food, but some people have lots of fun making takoyaki parties at home, especially with the kids. If you can find the “iron plate”, try it.
Tako =octopus. It’s a compulsory ingredient. If you skip it, you don’t get takoyaki. Find another name…
I’m giving you the classic recipe. Feel free to substitute any ingredient you want. We’ve seen everything in those parties…
The tako has to be beaten and boiled. You can buy it boiled. You don’t need much. 1 to 3 bits per ball.
I bought these. The tenkasu (tempura crumbs) are easy to make if you fry tempura. You pour the leftover of batter in drops in the oil at the end, and you get tenkasu. We can get them in all supermarkets, very cheap, it’s convenient. You could replace with some crumbed shrimp flavored chips. Beni-shoga is vinegar pickled ginger.
Batter recipe :
For 18 big takoyaki
1 egg (M size)
70 g cake flour
1 teaspoon soy sauce
300 ml dashi stock*
1/2 tsp sugar + 1/4 spoon salt (you can skip both)
*you can make dashi (recipe here), use instant, or mix powder dry fish to water (that’s what I do).
Combine everything, beat well, let 2 our 3 hours. If you want to use it without waiting, mix in a blender. That should be like crepe batter.
The piano… The pros have “takoyaki stoves” powered by gas under cast-iron plates. At home, you can use electric specific machines in teflon. Or put a cast-iron plate on any stove. I have a mini 6-hole, on my induction stove.
This mold is not exclusive to Japan. It’s used in different Asian countries. And also in Denmark to make ebelskiver pancakes. So European and American readers have high chances to find it on line or in local Chinatowns.
The picks are an essential tool. It’d better if they are longer (I have some, but they don’t look good).
My DIY oil brush. The pro use cotton thread oils. But they are tricky to clean.
If you have a modern electric non-stick takoyaki machine, it’s easy, just heat it and pass a little oil.
If you have old style, to avoid sticking prepare it this way :
1. Oil the whole plate holes and around. Heat it maximum, till it smokes. Cut. Re-oil.
2. Put again on low heat, pass oil and start…
1. fill the holes with batter,
2. add in the other ingredients. Don’t worry with a little overflow.
Then you need to train.
3. After 1 minute or more, start “cleaning” with the pick by pushing the over-flow into the holes.
4. When, you become able to move the half-balls, turn them vertically.
5. Add a little batter.
6.Then clean and turn again… They start very irregular but as you turn you can get perfect balls.
Courage ! 5 yr old Japanese kids can do it, if that can humiliat… I mean cheer you up. I’m joking, as I said before :
That’s insanely fun to roll them with your pick ! Make a bucket of batter, and you’ll find you can’t stop rolling some… and you’ll continue when even your dog will no longer eat some more.
For serving, sauces and toppings, see here (click).