Takoyaki (Grilled Octopus Balls)

• porciones: 26 servings
• tiempo activo: 15 minutes
• tiempo total: 25 minutes

Ingredientes

FILLING

¼ cup katsuobushi (dried bonito flakes), ground

2 green onions, sliced

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga), minced

4 ⅕ oz octopus sashimi (boiled octopus), cut into bite size 1cm pieces, rangiri

ALTERNATIVE FILLINGS

corn

edameme

cheese

spam

BATTER

1 cup all-purpose flour

2 tsp baking powder

½ tsp kosher salt

2 large eggs

1 tsp soy sauce

1½ cups dashi

2 Tbsp neutral oil

⅓ cup tenkasu/agedama (tempura scraps)

TOPPINGS

½ cup takoyaki sauce

Japanese Kewpie mayonnaise

katsuobushi (dried bonito flakes)

aonori (dried green laver seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

Instrucciones

To Make the Batter

1. Whisk together dry ingredients (flour, baking powder, salt)

2. Whisk in eggs, soy sauce and dashi

3. Transfer to measuring cup for easy pouring

To Cook the Takoyaki

4. Heat takoyaki pan to 400ºF (200ºC), grease pan

5. When starting to smoke, add batter

6. Add octopus, katsuobushi powder, green onion pickled red ginger

7. After 3 minutes or so, when the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, stuffing the connected dough back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. After you finish turning them, set a timer for 4 minutes.

8. After 4 minutes, rotate them again, starting with the first ball: Turn each takoyaki another 90 degrees toward the bottom of the pan so the remaining uncooked batter pours out into the chamber to complete the ball shape. Home takoyaki griddles don‘t distribute heat evenly, so it’s a good idea to swap the balls around to different chambers so they brown evenly. After turning and cooking for another 4 minutes, they are done.

To Serve

9. Transfer to plate, add toppings, serve immediately

To Store

10. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for 2–3 weeks.

Nutrición

• Calorías: 51 kcal
• Grasa Total: 2 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 2 g
• Grasa Trans: 1 g
• Colesterol: 17 mg
• Sodio: 124 mg
• Carbohidratos Totales: 5 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 2 g