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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 4.6 g
  • Cholesterol: 59.0 mg
  • Sodium: 910.0 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 11.8 g

View full nutritional breakdown of Takoyaki calories by ingredient
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Takoyaki

Submitted by: ELLEYKAT

Introduction

I use a pancake puff pan.

http://www.asiandumplingtips.com/2
009/08/japanese-octopus-dumpling-balls
-recipe-takoyaki.html
I use a pancake puff pan.

http://www.asiandumplingtips.com/2
009/08/japanese-octopus-dumpling-balls
-recipe-takoyaki.html

Number of Servings: 5

Ingredients

    Batter
    6 ounces (1 1/3 cups) cake flour, such as Swansdown brand
    1 1/2 teaspoons baking powder
    Scant 1/2 teaspoon salt
    1 1/2 teaspoons sugar
    1 1/2 teaspoons instant dashi powder
    1 large egg
    1 1/3 cups water

    Filling
    4 oz octopus, cut into small pieces
    2 tablespoons finely chopped scallion, white and green parts
    2 tablespoons Japanese red ginger shreds or finely chopped pickled ginger, gently squeezed to remove excess moisture

    1 to 2 tablespoon canola oil

    Garnishes
    About 3 tablespoons Japanese tonkatsu sauce, Worcestershire sauce, or Chinese black vinegar
    About 3 tablespoons mayonnaise (optional)
    1 1/2 tablespoons aonori (ground dried seaweed), or 1 full-size sheet toasted nori (seaweed), cut into short, thin pieces
    1/2 cup loosely packed Japanese dried bonito flakes (katsuo-bushi)
    strips


Directions

1. To make the batter, combine the flour, baking powder, salt, sugar, and dashi powder in a bowl. Make a hole in the center. Whisk together the egg and water, then whisk into the dry ingredients to form a smooth batter. Transfer to a measuring cup. Set aside to bloom for at least 15 minutes, or cover with plastic and leave at room temperature for as long as 2 hours.

2. Have the filling ingredients ready near the stove, along with the batter. Make sure the garnishes are ready too as the dumplings are best eaten hot from the pan.

3. Heat the pancake puff, aebelskiver, or takoyaki pan over medium heat. Brush a light coating of oil in each well. Aim for a moderately warm pan as if youíre making pancakes. Too hot of pan will form craters on the surface and you want a smooth finish on these dumplings.

When the pan is sufficiently hot, pour batter into the pan to just shy of the rim. If your burner has hot spots, fill the wells above those hot spots last. If anything, there should be just a light sizzle when the batter hits the pan. Lower the heat if the sizzling is loud as thatís a sign that the pan is too hot.

4. Add 1 or 2 pieces of octopus and generous pinches of scallion, ginger, and cabbage to each well. The batter level will rise a tad. Then wait for about 1 minute until the edges have begun to set or small bubbles have formed at the rim. When that happens, use two skewers to loosen each dumpling around the top edge and flip it over. Expect the dumplings to be pale in color at this stage.

Donít fret about doing it neatly. Aim to flip it over when thereís still enough loose batter to form a round underside; some may look like Pacman but thatís fine. After about 1 minute, the batter should have set on the other side and you can tuck the dumpling into the well to cook evenly into a nice round shape.

Keep turning and rotating the dumpling for about 5 minutes, until the dumplings are golden and crisp. Use the skewers to transfer (stab the dumpling if you must) the dumplings to a plate. Let cool for about 1 minute before serving. Meanwhile, oil and repeat the cooking to make more takoyaki dumplings.

5. To serve, drizzle the tonkatsu sauce and mayonnaise atop the dumplings. Follow by sprinkling with seaweed and finish with the bonito flakes. Eat with forks or skewers, should you want to mimic the act of eating takoyaki on the street.



Serving Size: Makes about 5 servings of 3 balls per serving.

Number of Servings: 5

Recipe submitted by SparkPeople user ELLEYKAT.






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