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Takoyaki

Takoyaki: airy Japanese dumplings that are made on every street corner in Osaka. Fun to serve as a starter, at lunch, or as an appetizer.

There are many recipes circulating for takoyaki batter. What is important is to mix the liquids together first, use cold water and sifted flour, and to sieve the batter before use. We give you three of our favorites for the batter. We also provide suggestions for garnish and toppings.

Ingredients

480mlCold water
2Eggs
1Baking powder
Salt
1Soy sauce
2dashi powder sachets
140gFlour

340mlCold water
1Egg
1dashi powder sachets
100gFlour
1gSoy sauce

250mlCold water
1gEgg
10gSugar
90gFlour
Salt
10gSoy sauce
10grice flour

Spring onion
Cooked octopus tentacles
finely sliced pointed cabbage

okonomi sauce
bonito flakes
seaweed flakes
seaweed powder

Preparation

Step 1

  1. Heat the pan, grease well with oil, and pour in the batter.
  2. Add the garnish and cook over medium heat.
  3. Turn the balls halfway using a long skewer.
  4. Add some more batter, let cook, then turn to form balls.
  5. Optional: enrich the Takoyaki with garnish and toppings.