Bring your husbandos and waifus to laifu;
With delicious flavors that you can always savor
These iconic Anime dishes will fulfill all your wishes
Your kokoro will go doki doki,
as you eat delicious treats
Feel the ecstasy and overflow your senses
A...
Takoyaki is a popular festival snack and street food found in Japan. It is by far one of the most common and iconic items found in animes. From the casual slice of life animes to the historical and drama ones, this item is found everywhere. Takoyaki means octopus balls. It is a fried octopus ball topped with bonito flakes, seaweed, Japanese mayo, and takoyaki sauce. This is most the traditional way of making takoyaki, but fillings and toppings can vary depending on preference.
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Servings: 26 pieces
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
2 green onions (finely chopped)
1 Tbsp pickled red ginger (minced)
4.2 oz cooked octopus
5 Tbsp bonito flakes
1 cup all-purpose flour
2 tsp baking powder
½ tsp salt
2 large eggs
1 tsp soy sauce
1½ cup dashi
2 Tbsp vegetable oil
Takoyaki sauce
Japanese Mayo
Dried green seaweed
Steps
1. Gather all your ingredients together
2. Chop the octopus into small bite size pieces (about ½ inch)
3. Grind 4 Tbsp of bonito flakes into a fine powder in a mortar and pestle
4. Combine flour, baking soda, and salt into a bowl
5. Add in the eggs, soy sauce, and dashi. Whisk together until thoroughly combined, and then proceed to transfer the mixture into a measuring cup
6. Heat up the takoyaki pan to 400 degrees Celsius. Apply oil onto the pan with a brush
7. When the pan starts to release smoke, pour in batter into the holes until they are all filled
8. Place 1-3 octopus inside each hole. Then sprinkled in 4 Tbsp bonito flakes, green onion, and pickled red ginger
9. After about 3 minutes or when the edges are hard, flip the batter at a 90 degree angle with skewers.
10. Cook for 4 more minutes while repeatedly flipping the batter in order to make a round ball shape.
11. Once finished cooking, plate the balls.
12. Pour takoyaki sauce and Japanese mayo on top. Then sprinkle on the remaining bonito flakes and dried seaweed.
