Tuesday, December 17, 2013


TAKOYAKI is one of my favorite childhood snack after going to the bathhouse.   It's easy, and fun to make them.
Special Tools - TAKOYAKI Fry Pan/Griddle, frying "pick", and oil brush

1 C flour
1 beaten egg
1 C water
pinch of salt

Vegetable oil 

Cut Octopus tentacles into 1 inch long strips -or chopped -  set aside.

Optional:  chopped vegetables  - cabbage, carrots, onions, chopped shrimps, etc.

Red pickled Ginger
Katsuo - Shaved Bonita  or Powder form
Green seaweed powder
TAKOYAKI sauce or TONKATSU (Thick Japanese Worcestershire sauce)

Mix flour and beaten egg a bit, then add 1/8 C of water.  Mix.  Then, add another 1/8 C of water.  Mix, then, add 1/4 C of water, MIX.  and repeat.    Until the batter is thin, but not watery, nor thick.

Heat the pre-seasoned TAKOYAKI fry pan/griddle.  If this is the first time ever using it, oil it well  with the dedicated oil brush.

Tester:   If this is the first time the TAKOYAKI griddle is being used - be aware of the Murphy's law.  The first batch will most likely get stuck to the grill.  Be ready to experiment and throw away the first batch or enjoy it just the same.

 This is my first tester - not filled all the way was a mistake.  It has been a long time since I made them last, so I forgot.  And since I added all the goodies in the, I enjoyed the flops, too

Add the batter full in each section of the TAKOYAKI fry pan.  Add ingredients to the center of each section.   Cook until the side of each section appear translucent.  Use the Pick to flip the ball over.  Tuck all the dough under.   Cook for 1:30 min to 2 min, depending on your stove's heat power.  Take one out and check for doneness.

 Serve with all the sprinkles.
Your flipping skills will improve after the tenth flip, and they will turn out just great.
Much better.

No comments:

Post a Comment

Hey! what is Cooking in your kitchen?