How to make Takoyaki

Takoyaki is  one of the  popular dumpling today in the Philippines which was first popularized in Taisho-era Osaka, Japan.  It was invented by a street vendor named Endo Tomekichi in 1935.   Tako means octopus in Japanese and  Yaki is derived from “yaku” which simply means “to bake or grill” in Japanese.

Takoyaki are actually the counterpart of the famous Filipino own fastballs, squid balls and the likes.  Takoyaki is made of batter, diced or whole baby octopus, dried sakura ebi (red shrimp), pickled ginger, and green onion, topped with katsuobushi (dried bonito flakes), aonori (green seaweed powder), Worcestershire sauce or takoyaki sauce and mayonnaise.

Takoyaki was cooked in a takoyaki pan, which  is typically made of cast iron with half-spherical molds. The heavy iron evenly heats the takoyaki. Commercial gas-fueled takoyaki cookers were used by many street vendors. For home use, electric versions resembling a hotplate; stovetop versions are also available.

This is something new in market since few players offer such products.  Making Takoyaki is a good business to start right in your own home.  An opportunity to introduce a new trend to the Filipinos who wanted to try something different that delights their senses.  You can even try different variations like beef, mushroom, or cheese. Takoyaki is really a nutritious and delicious Japanese food to try!

How to make Takoyaki

Equipments:

• Takoyaki Pan
• Oil brush
• Turning Spike

Ingredients:

• 1 2/3 cup flour
• 2 1/2 cup dashi soup
• 2 eggs
• 1/2 lb. boiled octopus, cut into bite-size pieces
• 1/4 cup chopped green onion
• 1/4 cup dried sakura ebi (red shrimp)
• 1/4 cup chopped pickled red ginger

For toppings:

• katsuobushi (dried bonito flakes)
• aonori (green seaweed powder)
• Worcestershire sauce or takoyaki sauce
• mayonnaise

Procedures:

1. Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup.
2. Put oil inside cups of a takoyaki grill pan.
3. Pour batter into the cups to the full.
4. Put octopus, red ginger, and green onion in each hole.
5. Grill takoyaki balls, turning with a pick.
6. When takoyaki become rounds and brown, remove them from the pan and place in a plate.
7. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Note: makes 4 servings

How to make a delicious Takoyaki Sauce

Ingredients:

• 1 cup ketchup
• ½ cup worchershire
• ½ cup sake
• 2 tablespoons ginger
• 2 tablespoons garlic
• ¼ cup sugar
• ¼ cup mirin

Preparation:

1. Put all ingredients in sauce pan and bring to a boil then reduce to a simmer, stirring occasionally for 30 minutes.
2. Skim any foam that rises to the top, strain and use on takoyaki. Store refrigerated for up to a month.

Sources: japanesefood.about.com; Photo: honolulueats.wordpress.com