Crunchy on the outside, chewey on the inside – the perfect combo.
Still in the Japanese range (my favourite type of food), here are some takoyaki octopus balls: a lesser known speciality, but not any less delicious.
For this you will need one of these :
Which I have always wanted and splurged for the other day – can’t tell you how excited I was to try it out… and disappointed when my takoyaki were sticking to the holes – so if you’re trying these out with a takoyaki pan that isn’t non-stick – brush in a sh** ton of oil.
I adapted this recipe from runnyrunny’s takoyaki video on youtube – he is hilarious I greatly recommend you watch it.
Makes 50 Tayokaki
For the batter :
1 tsp salt
1 tsp baking powder
1 tsp dashi powder
200g Dove’s Farm plain white gluten free flour
1 tsp Xanthan gum
2 tbsp potato starch
For the filling :
1 bunch spring onions or chives, finely chopped
300g blanched (ready to eat) octopus or cheese / sausages / kimchi; whichever you prefer. I like the octopus because it adds to the chewey texture.
Shredded pickled ginger (optional)
Heat up your takoyaki pan.
Brush oil in the holes, then ladle in the batter.
Scatter over the fillings and pour in a little more batter until it overflows.
Rotate the takoyaki 90° – leave to cook, then repeat another 90° to form a ball. Fill up any holes with a little more batter.
Continue rotating the takoyaki until they are golden brown all over.
Serve with mayo or any sauce you like – or none at all! To be honest, they’re delicious just as they are.