Our Recipes
Takoyaki
Servings 100 g
Calories 217kcal
Ingredients
Part A – Yaki Sauce
- 200 g Tomato Sauce
- 33 g Oyster Sauce
- 66 g Worcestershire Sauce
- 33 g Soy Sauce
- 40 g Honey
- 20 g Japanese Rice Vinegar
- 1 slice Ginger
- 3 g Agar-Agar Powder
Part B – Takoyaki
- 40 g All-purpose-flour
- 60 g ERAWAN Brand Blended Rice Flour
- 40 g KAPAL ABC Brand Tapioca Starch
- 2 tsp Baking Powder
- 3 g Salt
- 2 units Eggs (size A)
- 230 ml Water
- 3 g Soy Sauce
- 3 g Anchovy Powder
- 100 g Chuka Idako (Marinated Octopus) (Optional)
For Frying
- 100 g Cooking Oil
Cooking Method
Part A – Yaki Sauce
- In a saucepan, incorporate all the ingredients with a whisk.
- Bring the liquid to boil, Once boiled, chill it on an ice bath for around 30 minutes.
- Once solidified, remove the ginger and blend with a hand blender until smooth. Reserve.
Part B – Takoyaki
- Whisk together all the wet ingredients except for the chuka idako.
- Slowly introduce the dry flour into the liquid and whisk until smooth.
- Pass through a sift and pour into a beaker.
- Heat up the Takoyaki mould and start greasing with enough cooking oil.
- Pour the batter until it fills up the sphere, followed by adding in the chuka idako. With a skewer start tilting the batter until a ball is formed. Add more batter if needed.
- Once a ball is done, introduce a little bit more of oil and cook until it's evenly brown.
- As a suggestion, serve the Takoyaki with a Japanese Mayonnaise, Katsuobushi, Spring onion and the Yaki Sauce.
Notes
Height: Approximately 40 mm
