Takoyaki

Tako means octopus in Japanese, and takoyaki are known as octopus balls.

Takoyaki is a popular Japanese dumpling made of batter, diced or chop octopus but here in the Philippines sometimes the squid is used as a substitute(based on what I have eaten), green onion, pickled ginger, tempura scraps, cabbage(the takoyaki here has it) and it is topped with a special sauce named okonomiyaki sauce. It has also mayonnaise on top and ome spices.

I like Takoyaki, it has a different taste from other snacks. The first time I ate a Takoyaki is way back a few years ago from Samurai Balls store in SM Megamall. Indeed I have love this delicious food.  It is not that expensive.

According to japanesefood.about.com the recipe of a takoyaki is below:

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

Preparation:

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

*makes 4 servings*

Price

The price of a regular four pieces Takoyaki is P25  -  P30.