These tasty little battered octopus balls are an Osakan street food favourite. Read on for our favourite takoyaki recipe.
Ramen, sushi, okonomiyaki, and takoyaki: Japan has blessed us with some of the finest food fare in the world. From big noodle soups to snacky little street eats, it’s easy to fall in love with the Asian cuisine.
First popularised in the port city of Osaka, Japan, Takoyaki (たこ焼き) is a moreish, dumpling-like snack. Tako-yaki literally translates to ‘octopus-grilled/fried’, but the little round balls are affectionately known around the world as ‘octopus balls’ or ‘octopus dumplings’. (No prize guessing what the main ingredient is!)
The now-traditional recipe sees tender chunks of octopus dropped into the cooking batter mixture, but the first takoyaki balls actually used beef and konjac. Topped with all manner of delicious Japanese condiments, these little snacks are as quintessential Japan as Sushi.
Test your cooking skills and take yourself away to Japan with Adam Liaw’s takoyaki recipe.
Adam Liaw’s Takoyaki Recipe
1 medium octopus
¼ cup oil, for greasing the pan
1 cup tenkasu (tempura batter bits)
¼ cup benishouga (red-pickled ginger), finely chopped
½ cup finely sliced spring onions
1 cup Otafuku sauce, to serve
1 cup Japanese mayonnaise, to serve
2 tbsp aonori (dried bright green laver, also called sea lettuce), to serve
a handful of bonito flakes, to serve
1 piece kombu (about 10cm square)
a good handful of bonito flakes
250g plain flour
1L dashi (see above), other stock, or water
2 eggs, beaten
½ tsp soy sauce
¼ tsp salt
Remove the beak of the octopus and clean inside, discarding any innards. Bring a large pot of salted water to a simmer, then lower the octopus into the water slowly (the legs should curl as the octopus is being lowered). Simmer for 30-45 minutes. The amount of time you cook the octopus will depend on the size of your octopus. A smaller octopus simmered for 45 minutes may be too tender so if in doubt, err on the side of caution. Remove the octopus from the pot and, if you like, rub the dark red skin from the octopus while it’s still warm. You can leave the skin on the octopus of course, but it is just a matter of preference. Cut the octopus into 1.5 cm cubes, reserving all but about 50 cubes for another purpose.
To make the dashi, place just over a litre of cold water in a pot and add the kombu. Bring to a simmer, removing the kombu before the water simmers (when the kombu is soft enough for a thumbnail poked into it will leave a mark). When the water simmers add the bonito flakes. Boil for a few seconds then turn off the heat and allow the pot to stand for 10 minutes. Strain to remove the bonito flakes. Alternatively, you can use instant dashi, any other stock or even water. Allow the dashi to cool to room temperature.
To make the batter, combine all the ingredients with a whisk and whisk to a very thin, watery batter.
Arrange all the fillings and toppings on the table and heat the takoyaki grill (or ableskiver pan) until it is hot. Brush with oil, then ladle in the batter, completely filling the holes in the pan as well as the surrounds. Drop a cube of octopus into each hole, and scatter the whole of the pan liberally with tenkasu, benishouga and spring onion. As the batter starts to firm, draw lines between the holes with a skewer, as if marking out a grid. Insert the skewer to the base of each hole and roll over the ball to create a sphere. Cook for a further 5 minutes or so, rolling the balls over periodically until they are firm and crisp on the outside.
Remove the balls from the pan and arrange on a plate. Drizzle liberally with Otafuku sauce and mayonnaise, and scatter over the aonori and bonito flakes.
Feature image: Getty images
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