THE BEST TAKOYAKI BALLS
TAKOYAKI (Gutsy"s recipe)
Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However,it will help if you have a takoyaki grill, or a similar device with 1 1/4 inch diameter cups.
Takoyaki Balls
These delicious little gems, crisp on the outside and gooey on the inside are originally from Osaka, Japan.
You can find them now in all countries of Asia, Phillipines, Australia and the United States.
Takoyaki Grill
THE BEST EVER!
Cooking time: 10-20 minutes Servings: 50-60 pieces (4-5 persons) Ingredients: 8 oz. chopped boiled octopus cooking oil benishoga (pickled ginger) (to taste) chopped negi (or scallions) (to taste) tenkasu (or rice crispies) (to taste) [Batter]: 15 oz water 1 piece konbu (kelp), 4 inches square 1/2 oz powdered katsuo-bushi (shaved dried bonito) 8 oz all purpose flour 2 eggs [Sauce]: tonkatsu sauce or worcestershire sauce or bulldog sauce or mayonnaise (Best Foods or Hellman's) Directions -- batter 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge. 3. Add the water and konbu to a pot, and cook uncovered over a slow fire. 4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. 5. Add shaved katsuobushi to the water as it starts to boil. 6. After the liquid has been boiling a minute or two, turn off the heat. 7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove
the katsuobushi while it's still floating on the surface, before it has a chance to sink. 8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix. Directions: takoyaki Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter (like pancake batter).
Add more flour or water as needed. 1. Oil the takoyaki pan. 2. Add pieces of chopped octopus to each cup. 3. Pour in the batter. 4. Add benishoga, negi and tenkasu to taste. 5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently. 6. Remove from the pan and serve with sauce and/or mayonnaise.
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