Takoyaki

Préparation

1. 1

   Prepare the dashi

   Use instant dashi or make it: steep 10 g of katsuobushi and a piece of kombu in 600 ml of hot water for 10 minutes, strain. Let cool completely.

   15 min

2. 2

   Mix the batter

   Sift the flour into a large bowl. Add the beaten eggs and mix. Gradually pour in the cold dashi while whisking to avoid lumps. Add soy sauce and salt. The batter should be VERY runny.

   Runnier than crepe batter. This is what gives the creamy interior.

   5 min

3. 3

   Rest the batter

   Let the batter rest 30 minutes at room temperature. This relaxes the gluten.

   30 min

4. 4

   Prepare the fillings

   Cut the octopus into 1.5 cm cubes. Finely chop the pickled ginger. Slice the green onions.

   10 min

5. 5

   Preheat the pan

   Generously brush each cavity of the takoyaki pan with vegetable oil. Heat over medium-high until the oil begins to lightly smoke.

   5 min

6. 6

   Pour the batter

   Fill each cavity with batter, overflowing slightly between cavities. This is normal and necessary to form round balls.

   2 min

7. 7

   Add the fillings

   In each cavity, quickly add: one cube of octopus, a pinch of tenkasu, some chopped ginger, green onions.

   3 min

8. 8

   Turn the balls

   When the bottom is golden (about 2 minutes), use takoyaki picks to separate the overflowing batter, fold it into the cavity, then turn the ball 90 degrees. Repeat until you have an evenly golden sphere (8-10 minutes total).

   This technique takes practice. Turn regularly.

   10 min

9. 9

   Plate

   Arrange the takoyaki in a serving tray. Drizzle with takoyaki sauce, draw lines of mayonnaise, sprinkle with aonori and top with katsuobushi.

   2 min