When I was in Osaka in late 2015, one of the street foods that I was most mesmerised with was the takoyaki. I loved the way it was made on a massive takoyaki frying pan, a few dozens at a time. The vendors were shouting out their streams of advertisements and the punters queuing up in the cold waiting for the piping hot, scrumptious little morsels to be served up in a little bamboo tray. The rising steam of the takoyaki balls would make the tissue paper like dried bonito fish flakes dance. The dish was alive. Unfortunately, you can’t make takoyaki without the correct equipment, which is why I brought one back home with me to New Zealand.
Takoyaki is round pastry ball made from a flour batter, typically filled with a small slice of cooked octopus, spring onion, pickled ginger and some tempura crisps for the crunch textural contrast. The ones I have had in Osaka had surprisingly soft filling, almost like a deep fried mozerella ball that oozes into your mouth when you take your first bite.
Here is a simple recipe for you, or even easier – get yourself invited to a friend’s house who has a takoyaki pan.
Ingredients
2 cups of Daishi (500ml) stock (Daishi powder is available in supermarkets)
2 medium sized eggs
1/4 tsp salt
1tsp light soya sauce
1 1/4 cup flour
2-3 green onion, finely sliced
3tbs Japanese pickled ginger (usually slightly pink)
1 tube of squid, cleaned and diced into finger nail size
1/2 cup tempura crisps or plain ricies (optional)
Dried bonito flakes, mayonaise and bbq sauce to serve
Methods
- In a large bowl, whisk together the daishi stock, eggs, salt, soya sauce and flour.
- Grease the takoyaki pan with a flavourless vegetable oil, heat over a gas stove until very hot. Pour the batter all over the pan, fill the holes and then quickly turn the heat to medium.
- Drop one squid piece into each hole, then sprinkle over the sliced green onion, ginger and the tempura crisps/ricies (if using).
- Scrape the scraps off the flat part of the pan and turn over the semi circular balls so that both sides are cooked. The whole process should take no more than 3-4 minutes. The balls are ready when the exterior shape is formed and slightly golden in colour. The centre should still be soft.
- Serve on a plate. Finish with takoyaki sauce (or BBQ sauce), mayonaise, a sprinkle of dried green seaweed and bonito flakes.