Takoyaki
Takoyaki is one of my favourite Japanese street food, it is a type of dumpling filled with baby octopus, cabbage, spring onions and pickled ginger. It is then cooked in a takoyaki pan then served with takoyaki sauce, mayonnaise, aonori and katsuobushi (dried bonito shavings).
It was invented by Tomekichi Endo in 1935, he popularized it in the streets of Osaka and was inspired from Akashiyaki which is a softer variant, contains more eggs and is dipped in dashi. If you noticed it has the common prefix (yakitori and yakisoba) and suffix (teppanyaki, teriyaki and sukiyaki) that other Japanese dishes also used which is “Yaki”, a term derived from “yaku” that describes a cooking method which is to fry or grill.
A very good side dish to Japanese dishes or even as a snack, these dumplings are so soft and tasty. This is one of my addictions, when I see this in Japanese restaurants and even in Japanese food stalls I am always tempted to buy a serving or two. Best enjoyed straight from the pan while they are very hot.
Ingredients (Batter)
1 1/3 cups cake flour
1 1/2 tsp baking powder
1 1/2 tsp sugar
1 egg
1 1/3 cups dashi stock (you can dilute 1 1/2 tsp instant dashi powder in 1 1/3 cups of water)
1/2 tsp salt
Ingredients (Filling)
1/3 cup chopped baby octopus
2 tsp spring onions, finely chopped
2 tsp chopped pickled ginger, finely chopped
2 tbsp cabbage, finely chopped
Ingredients (Toppings)
Mayonnaise
Takoyaki Sauce
Bonito flakes
Method
1. Combine flour, baking powder, salt, sugar in a mixing bowl. Add eggs and dashi stock and mix until it forms a smooth batter. Cover bowl with cling wrap then set aside and let it rise for 30 minutes.
2. Lightly brush takoyaki pan with oil, heat up the pan using low heat. Pour batter into the pan up to the rim then add 2 pieces of baby octopus slices, pinch of ginger, cabbage and green onions in the middle.
3. Once the batter rises, using a toothpick loosen the dumplings and flip it to the other side. Don’t worry about the shape, it will set in the bottom and finally creating a full sphere.
4. Once the other side sets, loosen it again with toothpicks then keep on rotating for 5 minutes or until dumplings are golden and crispy.
5. Once cooked place in plate then top with mayonnaise, takoyaki sauce and dried bonito flakes.
Yummy Raymund but I suppose its best cooked when you have extra time in hand.
This sounds like a very rich tasting dish and it looks very appetising.
Mandy
I just wouldn’t tell my wife what was in the topping! This looks wonderful. I love reading your blog because well it’s so well done for starters, but also it exposes me to foods I’m not as familiar with or totally unfamiliar with. Great post.
I never heard of Takoyaki before and I have to say I learn so much by coming here all the time. You already know that
. I’m not keen on the Octopus but I would try it once since I trust your judgement 
. Very nice post as always
Very exotic for this So Cal girl. Looks heavenly!
nice! a friend introduce me to this food. and i like it since then. will try to do this soon.
Where did you get your pan from ? I wouldn’t mind trying to make my own – they are very popular here in Singapore filled with octopus, shrimp and they are now experimenting with things like bacon and cheese. Although I love bacon (who doesn’t?) I’m not sure it works with the bonito and I always stick with the octopus or shrimp.
Ask Japanese shops they can direct you where to buy if they dont have one
Looks amazing and I love Takoyaki! I will bookmark this recipe down and try at some point
Thanks for sharing this.
I adore takoyakis but it looks so intimidating to make! Yours looks really good though, I guess I should bite the bullet and try it sooner then later!
wow…this post made me feel hungry at this time!! its one of my favorite snack ^^
Yeboy
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where to get bonito flake…I did try before it is very nice and delicious..only thing that time I’m not put bonito flake.
You can get it in Japanese shops