Monday, February 28, 2011

Takoyaki (Japanese Octopus Balls)



















Takoyaki (Japanese Octopus Balls)
Prep Time: 10 min     Cook Time: 6 min     Ready In: 16 min
Serving Size: 10

I went over to a friend's house of the weekend because she has a Takoyaki pan. She brought it while she was in Japan so we decided to give it a try. You can also purchase a Takoyaki pan on eBay.


INGREDIENTS
1 Package of Frozen Octopus (Raw, you can find them at T&T or H-Mart)
2 Eggs
2 Cups of water
2 Bamboo Skewer
1 Tbs Oil
1 Package of Takoyaki mix ( My friend got the mix at the Japanese supermarket that is on Robson)

 
















GARNISH
Japanese Mayo ( T&T has this, should be a red cap bottle with a baby image in the middle)
Takoyaki Sauce (T&T or H-mart has the Sauce)
Katsuobushi (Dried Bonito Flakes) (I brought them in Diso Richmond comes in mini packages)
Shredded Seaweed


DIRECTIONS
Cut the defrost octopus into small pieces, about 1cm width and length. Combine Takoyaki dry mix with eggs and water. Whisk until the batter is smooth, lump free. The batter should have a soup like consistency. If the batter is too thick add some water and if too thin add more dry mix.

Turn on the Takoyaki pan on high. Grease pan and fill mold with batter. Add a couple pieces of diced octopus into each mold. When the outer shell of the mold is cooked flip the ball with the bamboo skewers. Now let it cook all the way through, the ball should brown on the outside. Just like a cake, you can insert a toothpick into the takoyaki ball to see if it is cooked. If the toothpick comes out clean then the balls are cooked. If there are still batter stuck onto the toothpick, you would want to cook the balls longer.


Place all takoyaki balls onto a serving plate. In a zigzag motion garnish takoyaki balls with takoyaki sauce and Japanese mayo. Sprinkle with shredded seaweed and katusobuushi and Enjoy!!







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