And the secret is...
my husband Makoto actually worked at Gindaco years ago, so he knows exactly how they make it.
^_^
I still can't make Takoyaki as good as his.
(Well, I guess I've mostly left it up to him - this is my night off cooking!!)
I did a post on Takoyaki last year, with step-by-step instructions on how to make perfect, crispy takoyaki. However, at that stage Makoto was still recommending takoyaki flour - we hadn't come up with the perfect, from-scratch takoyaki recipe yet.
So, as you can guess, we've tried a lot of recipes over the years,
and I think I've finally got it!
(Because these takoyaki were to die for!)
But then you say: "without takoyaki flour, surely you need yama-imo, right?"
My answer: Yama-imo might enhance the texture even more, but we didn't use either!
This recipe doesn't need it!
1 cup plain flour
1 Tbsp cornstarch
2 eggs
2 cups water
1 tsp dashi powder or chicken stock
3 tsp Japanese soy sauce
- Place flours in a medium-sized mixing bowl, and combine/aerate with a whisk.
- Add eggs, dashi powder and half of the water. Whisk until smooth.
- Add soy sauce and the rest of the water gradually, while whisking.
- Cover and refrigerate for half an hour, while you prepare the other ingredients:
finely sliced negi (shallots/ spring onions/scallions)
1~2 Tbsp beni-shoga (red pickled ginger)
For On Top:
Takoyaki Sauce (or Okonomi or Tonkatsu sauce)Japanese Mayonnaise
Katsuobushi
Ao-nori
5. Follow Makoto's instructions on how to Make Takoyaki: How to Make Crisp Golden Takoyaki
When all your takoyaki are ball-shaped, pour a drizzle of oil onto the hotplate in-between the takoyaki - enough that the oil goes into the holes under the takoyaki. This makes the surface of the takoyaki crispy as they actually fry in the oil. Keep turning balls until they are crispy and golden.
Oooh, this looks delicious! I want a takoyaki maker but there just isn't the space in my kitchen at the moment. One day, one day, and I'll use this recipe!
ReplyDeleteThanks so much for posting. Vicky
My takoyaki plate was probably the best thing I ever brought . It just goes right on the electric ring when I use it and in the cupboard when I've finished . I always use plain flour for mine and its always perfect , if I use yama-imo or don't bother with it . I LOVE to toast dried pink baby shrimp , grind them and put some of the powder in my takoyaki . It gives it a real flavour boost . Deena
ReplyDeleteDeena, Yes! Sakura-ebi are delicious in Takoyaki and Okonomiyaki!
DeleteGood to hear your takoyaki plate is getting good use! For others' benefit, where did you get it and how much? I actually don't really like the cheap electric takoyaki makers, I think the heavy cast iron plate like you have is much better (and probably cheaper). We've also used one like yours on a gas cooktop and also a portable gas cooker. Makoto's multi-function Takoyaki maker includes a heavy cast iron takoyaki plate that sits perfectly on an electric element. It's by far his favorite out of about 3 takoyaki makers that he had at his parents' house.
I got mine from ebay.co.uk . The seller I brought it from doesn't have anything listed at the moment , but they are still on there . The cheapest ones are £20-£23 - it sounds like quite an expensive pan , but with Takoyaki selling at £2.95 for 4 balls .... You soon make it up . I was petrified when I first went to make them in my new pan , it looked so difficult on videos . Actually it went perfectly and wasn't at all fiddly . I make it all the time . Deena
ReplyDeleteHi, one of my friends introduced your blog to me. You have a very nice blog - I hope to learn some yummy Japanese food from you. -Baby Sumo
ReplyDeleteTried it and worked perfect!
ReplyDeleteSO want to make these (realy should get a takoyaki maker first though)
ReplyDeleteHow would you make these vegetarian? I dont eat fish of any kind... anything that you would have to kill an animal to get it, I will not eat it (eggs are fine)
put cheese in it.
DeletePickled veggies like daikon and kimchee are really good. Pizza yaki using cheese as the filling and pizza sauce on top is really good too. You can also put seitan in there.
DeleteYes, we love making it with either kim-chi or cheese too!
DeleteI am waiting for my takoyaki pan to be delivered and in the meantime, I'm researching on simple takoyaki recipes. Yours seems to be the simplest I found. I can't wait to try it out!
ReplyDeleteIs the batter supposed to be watery?
ReplyDeleteYes, the batter is quite thin/watery. Takoyaki has a thick custard-like texture inside. If the batter is too thick, the takoyaki will turn out doughy inside, which is not nice. If the batter is too thin, the finished takoyaki will still taste alright, but will take longer to cook. We practiced many times with various water/flour proportions, and made this recipe when it was just perfect. Hope it works for you too!
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