Tako-yaki

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Tako-yaki

by Lemon Drop from A Recipe Reborn

““Bite-sized balls of fried pastry each containing a solitary chunk of tender octopus in their gooey, molten centers.””

— Eorzea Database

• Prep time: 30 minutes
• Cook time: 20 minutes
• Yields 32 balls

Dashi

US	Ingredients	Metric
4 cups	water	1 litre
4-inch pieces x 3	kombu (dried kelp)	10 g
2/3 cup	katsuobushi (dried fish flakes)	10 g

1. Put the water and the kombu in a small pot and set the heat to medium-low.
2. When the water is about to boil, remove the kombu from the pot.
3. Skim the water to remove any impurities.
4. Add the katsuobushi to the water and bring it to a boil.
5. Set the heat to low, simmer for 30 seconds and then remove the pot from the heat.
6. Allow the katsuobushi to soak in the hot water for about 10 minutes.
7. Strain the mixture through a sieve lined with cheese cloth and set the dashi aside until you’re ready to use it.

Batter

US	Ingredients	Metric
1 cup	all-purpose flour	120 g
2 tsp	baking powder	4 g
½ tsp	Kosher salt	3 g
2	eggs	2
1 tsp	soy sauce	5 mL
1 ½ cups	dashi	360 mL

1. Whisk together the dry ingredients.
2. Add the wet ingredients and whisk thoroughly until the batter is smooth.
3. Set the batter aside until you’re ready to use it.

Fillings

US	Ingredients	Metric
¼ cup	katsuobushi (dried fish flakes), crushed	4 g
2 stalks	green onion or green leek, sliced	2 stalks
1/3 cup	tenkasu (tempura scraps)	15 g
3.5 oz	cooked octopus	100g
1 tbsp	pickled ginger	15 g
3.5 oz	cooked green beans	100 g

All fillings are optional, choose ones based on your preference!

Cooking the tako-yaki

	Ingredients
	vegetable oil
	batter
	fillings

1. Preheat the tako-yaki pan over medium-high heat.
2. Brush a generous amount of oil over the entire surface of the pan.
3. Pour the batter into each well.
4. Insert the larger fillings into each well.
5. Sprinkle the smaller fillings over the batter.
6. Using a chopstick or a skewer, turn the batter 90° and fill the wells with more batter, if necessary.
7. Tuck the fillings into the wells, forming the batter into spheres.
8. Continue turning the balls until they are a toasted brown colour.

Toppings

	Ingredients
	tako-yaki sauce
	Japanese mayonnaise
	mominori (seaweed strips)
	katsuobushi (dried fish flakes)
	green onion, sliced

1. Brush the tako-yaki sauce over each ball.
2. Squeeze the mayonnaise over the balls.
3. Sprinkle the mominori, the katsuobushi and the green onions over the balls.

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This recipe was created by adapting from:

Takoyaki - Just One Cookbook

How To Make Dashi - Just One Cookbook