Takoyaki
Jun’ichi Doi (of Konbu Doi)
Takoyaki is one of Japan’s most beloved street foods—crispy on the outside, tender and custardy within, and filled with pieces of octopus. This recipe comes from Doi-san of Konbu Doi, whose exceptional dashi gives the batter its deeply savory flavor. You'll need a takoyaki pan to make these at home, but once you do, they're hard to resist.
Ingredients
- 3 ½ ounces all-purpose flour
- 1 ⅔ cups Konbu Dashi or Dashi
- 1 egg
- ½ teaspoon salt
-
1 teaspoon Yugeta Organic Soy Sauce
- ¼ pound octopus, pre-cooked
- 1 stalk green onion, sliced thin
- Some tenkasu (fried tempura bits)
-
Katsu Sauce, optional
-
Matoba Suisan Katsuobushi Flakes, to garnish
Directions
- Place the flour in a medium bowl. Slowly whisk in the dashi until smooth.
- In a separate bowl, beat the egg with the salt and soy sauce. Add to the flour mixture and whisk until fully combined.
- Cut the octopus into roughly ½-inch pieces.
- Heat a takoyaki pan over high heat and generously brush the wells with vegetable oil.
- Place one piece of octopus in each well, then fill the wells with batter.
- Sprinkle in the green onions, followed by the tenkasu.
- Cook for a few minutes, until the batter begins to set. Turn each takoyaki 180 degrees and continue cooking.
- Turn them several more times as they cook, allowing them to become evenly golden brown and crisp on all sides.
- Transfer to a serving plate. Spoon over a little katsu sauce, if using, and garnish with katsuobushi flakes.
- Serve immediately—but be careful, the centers will be molten hot.