Saturday, January 1, 2011

Tako tako takoyaki!

I decided to test out my 'Dutch pancake maker' and made some takoyaki. :D

Nowhere on the box or in the manual, does it say it can make takoyaki (Japanese octopus balls). But it clearly was meant for it. Haha. There's a little picture of an octopus holding a takoyaki etched onto the pan! :P

Oh, and I love how the pan is detachable so you can actually give it a good clean. I was afraid that the set temperature wouldn't be good enough to make takoyaki and was hoping to be able to use the detachable pan over a stovetop one day (not sure if that's possible or not though). But the takoyaki turned out great! :) The pan does get extremely hot though!

Makes approx 50

400g self raising flour
20g dashi stock powder (I used Shimaya Dashinomoto bonito flavoured soup stock, 2 x10g packets)
600ml warm water
105g eggs (2 eggs), lightly beaten
half a bunch of spring onions, washed and chopped finely
700g baby octopus, cleaned, cooked and chopped into bite sized pieces
oil/margarine/butter for greasing pan

Mix dashi into the warm water and allow to cool.

Sift flour into a large bowl.
Add the dashi and the eggs and mix until combined.
Add in spring onions and octopus. Mix.

Preheat greased takoyaki maker for 2-3mins.
Spoon approx 1 tbsp of mixture into each hole and allow a to cook for about 5-10 minutes.

Using bamboo skewers or long toothpicks (anything that isn't metal as the pan is nonstick and will scratch), carefully turn the takoyaki over.
Continue cooking and turning until takoyaki are crispily golden brown and cooked through.

Serve immediately with Japanese mayonnaise, takoyaki sauce and dried bonito flakes.

You can freeze any leftover takoyaki balls and just pan fry them later on.

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