Takoyaki (octopus balls)

Introduce

Chef :

Nadine Schweitzer

Takoyaki (octopus balls)

I love eating these and usually only brought them from a stall or ate them at a Japanese restaurant.

Ingredient

100 g

vegetable oil (or any cooking oil)

50 g

chunk boiled octopus, diced (into small pieces)

Cooking instructions

* Step 1

For the batter, in a mixing bowl add flour, eggs, salt and water. Whisk together well and then set this aside. Or if you have the ready made okonomiyaki flour, follow the inrtsuctions on packet for making the batter. Pour mixture into a measuring jug.

* Step 2

Prepare the octopus, by dicing into small pieces and place in a small bowl. Chop the spring onions and place into another small bowl.

* Step 3

Place your takoyaki plate on the gas stove on medium heat to heat up. Using a power towel grease each hole with a small amount of oil. Then fill each hole under half way with the batter, then place a piece of octopus and spring onions in each of the semi-circular holes.

* Step 4

Then pour more batter and fill up each hole to the top with the batter mix. Tip: if you overflow the batter out of the hole, it will make it easier to flip them later on.

* Step 5

When the takoyaki are about half cooked, about 1-2 minutes, it is time to flip them over. Using a bamboo skewer or chopsticks gently poke the outside of the batter and flip it over within the hole. This should create a round ball. Tip: this takes a few tries to get the hang of but the more you practice the easier it gets.

* Step 6

You will need to flip and rotate the takoyaki a few times to ensure it is fully and evenly cooked. Allow a few minutes to cook each side before flipping. This should take about 3-4 minutes until golden brown on the outside.

* Step 7

Once takoyayki is fully cooked, place a few on a serving plates. Garnish and smother them with loads of takoyaki sauce and Japanese mayonnaise. Lastly, sprinkle some bonito flakes and tobiko (optional) on top and enjoy. Serve and eat while hot.