Hi guys, today we’re going to share how to make Takoyaki(たこ焼き) at home.
Takoyaki as known as octopus ball and it originated in Japan. There are so many recipes of Takoyaki. You can add any type of ingredients for the filling. For example, if you don’t like octopus, you can replace it by shrimps etc.
However, five basic ingredients for making takoyaki is essential. (Batter, octopus, green onions, tempura scraps and Beni shoga.)
Batter:
Normally, it’s the mixture of Dashi stock, eggs, salt, Japanese soy sauce, vegetable oil and all-purpose flour. Just simply mixed together then add in green onion or Beni shoga etc. Also you can purchase the takoyaki mix from Japanese stores if you don’t want to mix it by yourself.
Tako (Octopus):
You can purchase the sashimi grade octopus from stores or raw one, the raw octopus should be cooked before making takoyaki.
Green onion:
We think it is the key element in takoyaki because it can provide more flavour and the aroma is great. Also the green color make takoyaki looks more appetizing.
Tenkasu (Tempura scraps):
Tenkasu can gives more texture to takoyaki. You can taste a little bit crispy inside.
Beni shoga (Pickled red ginger):
Beni shoga can provide a little bit spicy and its special aroma. We don’t like the taste so we didn’t add.
Here is the following recipe:
*You can add whatever you want such as shrimp, kimchi, cheese, sausage or corn etc.*
*Ingredients: (45 pieces)
440g All purpose flour
150g Eggs
700ml Dashi stock
15g Japanese soy sauce
10g Salt
30g Neutral flavour oil (Vegetable oil)
30g Beni Shoga (Pickled red ginger)
30g Tenkasu (Tempura scraps)
50g Green onion
200g Tako (Octopus)Toppings: (For garnish/ optional)
Takoyaki sauce (Tonkatsu sauce)
Japanese mayonnaise
Katsuobushi (Dried benito flakes)
Aonori (Dried green seaweed)
Instructions:
First of all, chopped green onion, Beni shoga, shrimp and octopus(optional) to ideal size.
After that, in a large bowl, mixed all-purpose flour and salt, then pour in dashi stock, mix well.
Then, add in Japanese soy sauce, beaten eggs and vegetable oil, mix well.
Afterwards, add in green onions, pickled red ginger, mix well, set aside. Rest the takoyaki batter for about 15 minutes.
Next, preheat your takoyaki pan to medium heat. Using a brush to smear oil evenly. Also remember to smear the edges of takoyaki pan.
Moreover, when you see there have a little bit smoke from the takoyaki pan, you can pour in the batter gently, pour about 3/4 full each hole.
When you see the ouside of batter have been fixed, add in 2 to 3 pieces of takoyaki or whatever you want, make sure every holes have enough filling.
After 2 minutes, When the half-ball shape became harder from the bottom, use skewer to break the connected batter from edges and stuffed it. Then turned each piece of takoyaki to 90 degree, this action can let the raw batter flow out.
In the meantime, pour some new batter to each hole. That will makes your takoyaki have a nice and perfect ball shape.
Keep flipping your takoyaki. Pay attention: do not overcook. When the takoyaki have a crispy crust and nice golden brown color, please take it out. 
Finally, garnish it by takoyaki sauce, mayonnaise, dried seaweed powder or benito flakes. (optional)
We’re Takoyaki fans!😍 Stunning!
We hope you guys will enjoy this recipe and to try to do that, see you next time. Bye!
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New Cook King
Hello大家好，今天想來分享的食譜是章魚燒(たこ焼き。
章魚燒是大阪的著名小食，我們覺得也是一種能代表日本的美食。在網上隨手搜尋關鍵字，都可以找到很多章魚燒的食譜，可以說是五花百門。
但是，基礎章魚燒基本上只需要5種材料。
粉漿:
章魚燒粉漿由鏗魚湯，雞蛋，鹽，日本醬油，菜油及中筋麵粉混合而成。
坊間也有賣已經混合好的現成粉料，只需加入雞蛋，水及菜油皆可，通常大型超級市場都有售。
章魚:
可以購買刺身級的八爪魚直接使用，這次我們用了生的急凍八爪魚，所以必須烚熟後才用。
青葱:
除了粉漿和章魚外，我們可以說是最重要的材料。青葱的味道可以突出章魚燒整體的味道，翠綠色也能給予視覺上的效果。
天婦羅炸粉粒:
這可令章魚燒裡面有一點點香脆的感覺，帶油香。
紅薑:
紅薑在日式章魚燒中也是不可或缺的。但我們不太喜歡它的獨特味道，所以就沒加。加到粉漿裡會帶有微微辛辣的。
食譜如下：
*餡料可自己選擇，例如可改為蝦，香腸，泡菜，芝士和粟米等等。*
*材料：(45顆)
40g 中筋麵粉
150g 雞蛋
700ml 鏗魚湯
15g 日式醬油
10g 鹽
30g 菜油 (盡量選擇味道溫和的油如粟米油)
30g 紅薑
30g 天婦羅炸粉粒
50g 青葱
200g 八爪魚裝飾：(按個人喜好)
章魚燒醬 (日式炸豬扒醬)
日式蛋黃醬
鏗魚片碎
紫菜碎
做法：
首先，將青葱，紅薑，蝦及八爪魚切成理想大小。 蝦及八爪魚需先用開水烚熟，然後攤涼。
之後製作粉漿：
在大碗內，將鹽和中筋麵粉混合，然後順序加入鏗魚湯，日式醬油，已打散的雞蛋及菜油，搞拌均勻。再者混入青葱粒和紅薑粒，搞拌均勻後放置15分鐘，備用。
燒熱章魚燒器，用掃掃上菜油防黏，用中度火力預熱。有微微白煙冒出後，倒入粉漿至4分3滿，之後加入章魚，天婦羅炸粉粒等材料。
兩分鐘後，可以見到邊緣和底部都已經凝固成半圓並可以移動，這時可以用鐵針或竹籤將章魚燒反至90度直立，每顆都做同樣動作。當將它反到90度，未熟的粉漿就會流出來，此時便需要補粉漿，填滿洞內但小心不要補太多，否則很難成完美圓形。
當章魚燒外圍都成形但四周都有些不平滑，就要不停用鐵針將其反轉及上色，變成金黃色並確保中心粉漿熟後就可以上碟，然後按喜好加上章魚燒醬，蛋黃醬，紫菜碎或鏗魚片碎作裝飾。
最後，可以開動囉！😍 熱騰騰，外脆內軟的章魚燒呀~ 受不了這好味道，自己動手做也心外面買到的健康衞生。大家也來試試做吧~ 謝謝你的收看，Bye!
※如果想了解更多食譜，請讚好貼子並留言及，跟蹤我們的博客，留意我們的最新近況吧！※
New Cook King