Wednesday, June 20, 2012

Perfect Takoyaki, from Plain Flour!

And the secret is...
my friend actually worked at Gindaco years ago, so he knows exactly how they make it.
^_^
I still can't make Takoyaki as good as this.  

I did a post on Takoyaki last year, with step-by-step instructions on how to make perfect, crispy takoyaki.  However, at that stage I was still recommending takoyaki flour - I hadn't come up with the perfect, from-scratch takoyaki recipe yet.

So, I'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!
Perfect Crisp Takoyaki Batter Recipe

makes 26-30 large balls
Cups are Australian Metric (250ml), eggs are 60g.

1 cup plain flour
1 1/2 Tbsp cornstarch  (or 1 Tbsp katakuriko)
2 eggs
2 cups water
1 tsp dashi powder or chicken stock
3 tsp Japanese soy sauce

  1. Place flours in a medium-sized mixing bowl, and combine/aerate with a whisk.
  2. Add eggs, dashi powder and half of the water.  Whisk until smooth.
  3. Add soy sauce and the rest of the water gradually, while whisking.
  4. Cover and refrigerate for half an hour, while you prepare the other ingredients:
Boiled Octopus, sliced up into 26 pieces
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 the 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.


180 comments:

  1. 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!

    Thanks so much for posting. Vicky

    ReplyDelete
    Replies
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  2. 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

    ReplyDelete
    Replies
    1. Deena, Yes! Sakura-ebi are delicious in Takoyaki and Okonomiyaki!
      Good 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.

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  3. 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

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  4. Hi, 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

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  5. Tried it and worked perfect!

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  6. SO want to make these (realy should get a takoyaki maker first though)

    How 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)

    ReplyDelete
    Replies
    1. Pickled 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.

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    2. Yes, we love making it with either kim-chi or cheese too!

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    3. If you can find a particular cheese you like, that would work. I've also heard that tofu can be used as a meat substitute, but I'm not sure how you would go about preparing it (besides boiling).

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    4. JUST BUY A PACKAGE TOFU, CUT A SMALL SLICE AND PUT IT WITH THE SHRIMP, OCTOPUS OR CHEESE, A BIT OF SPRING ONION, A TOUCH OF WASABI POWDER (WE DO) AND BOY, WE LOVE THIS FOR BREAKFAST-LUNCH OR DINNER AND IN BETWEEN.
      WITH A ELECTRICAL TAKOYAKI-MAKER, YOU CAN PUT THIS ON THE DINNER TABLE AND LET YOUR GUESTS MAKE THEIR OWN, WITH WHAT THEY LIKE.

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    5. You know you can just buy a baby cake cake pop maker it's almost the same thing go here http://thebabycakesshop.com/products/cake-pop-makers/cp-12

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    6. Oh no just cheapens the whole thought of beautiful takoyaki and the love of making for family and friends. I use mine for special days and special people and like to give a little. Hits the spot every time

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    7. Use a kombu based or mushroom stock for the dashi part since that's from fish and swap out the octo for something else and you should be good to go. Will be a different taste though.

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  7. I 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!

    ReplyDelete
  8. Is the batter supposed to be watery?

    ReplyDelete
    Replies
    1. Yes, 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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  9. Would it be ok if I use my electrical cakepop maker? It seems like the right size..Nice blog you have I am salivating now

    ReplyDelete
    Replies
    1. I did a little research about making takoyaki in a cakepop maker, but I don't recommend it. The cakepop maker turns off it's heat when you open the lid. Instead of trying to make it in a cakepop maker you can try to find a dutch pancake maker (it doesn't have a lid and is cheaper than a takoyakimaker). This youtube video made it with a dutch pancake maker: https://www.youtube.com/watch?v=1CsGEe6Fgk8

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  10. Hello, I just have a question about the plain flour, could I use all purpose flour for it??

    ReplyDelete
    Replies
    1. I would like to know too!! What plain flour? allpurpose? bleached? wheat flour (I saw some recipes use it)

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    2. All-purpose flour can be used for this; it turns out just fine!

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  11. Hi Shinobu san, your blog very inspiring and useful, I trust all of the content since the author is genuine Japanese (and I read about your half and half ancestor, you still back to Japan, I love Japan too, I hope someday I could travel there :D ) :).

    Since I love Japanese food and make it having a lot of fun, I have questions about it :
    1. Is there Takoyaki sauce that did not contain alcohol inside ? (FYI I don't consume alcohol). Surprise me that the sauce I already buy was contain alcohol (my mistake didn't read carefully).
    2. Can I change dashi powder with mushroom powder (this to avoid msg)?

    I'm waiting your answer Shinobu san, Thank you so much :)

    ReplyDelete
    Replies
    1. You can use Okonomiyaki sauce instead of Takoyaki sauce (after reading the ingredient list, there is no mention of alcohol).

      Delete
  12. this recipe was by far the best it was sooo yummy and easy to make the ingredients were a bit challenging because i live in California but we got the ingredients and it was sooo worth it XD

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  13. Wow! This recipe kills all the other ones out there. This is by far the best one Ive tried and believe me, I've tried many and this one is the best. You can get it crispy using the special technique and the inside is creamy soft like the restaurants. Yummo! Thank you so much for this recipe! I couldn't understand why my balls deflate after I remove them off the pa but now I know!!! It works guys! So so happy I found urs. Thank you again :D takoyaki party baby!Hmm should we save it for when we go out together with the boys??

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  14. Looks delicious
    But you did not say how much time need to mature from under

    and the Fire You did not tell us how to be Is it high or low

    ReplyDelete
  15. Living in Oklahoma USA, all we get is crab, shrimp and lobster fresh in the bigger stores in cities. I know what octopus taste like having been to Japan. Does it have to be octopus?
    yours david
    davidg0828@aol.com

    ReplyDelete
    Replies
    1. Shrimp is a good alternative, as it has a great flavor when boiled and is a good beginner meat if you're uncomfortable with octopus. I'm not sure about crab or lobster, but try it out if you're experimenting to figure out which kind you like the most!

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  16. This recipe certainly lives up to its name! We used an ebelskiver pan for this one and substituted boiled shrimp for the octopus (almost any meat can be used if octopus is not your favorite, but shrimp is a good beginner meat). The corn starch really helped with the thickness and texture as well as keeping the finished product from deflating when transferring to the plate. I also recommend adding oil gradually with a brush as it cooks so that it keeps a nice, crispy texture and will completely cook inside (slightly gooey, but substantial). As for the heat, we recommend a medium setting (on electric stoves, between 5 and 6) so that it'll cook quickly enough to avoid a gooey mess but still give you time to turn the balls. Hope this helps! Great recipe!

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  17. Hi. I noticed that you listed chicken stock as an alternative to dashi powder. Is there a difference in taste if I use chicken stock?

    ReplyDelete
    Replies
    1. Hi, yes there is a very slight difference, obviously, but it's just another option. It will still taste great! Recently, I have been replacing dashi powder with salt, sugar and a large pinch of katsuo bushi

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  18. I loooooove Takoyaki!

    And i love your blog! I just stumbled unpon it, which is absolutely crazy since I have a bento/cokking/stuff blog myself!

    You should check it out, also I love some of your ideas, they're great!

    http://annvabento.blogspot.com

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  19. Ohayo gozaimasu shinobu san~ ^^
    I use potato starch instead of corn starch in my takoyaki, i think i will try your recipe tomorrow! Oishiisou deskara~ X3

    ReplyDelete
  20. It’s a lot of work to get them into the proper shape. You have to be constantly turning the balls.

    I found a video online of the people making them. It’s about 10 minutes of turning. Exhausting!

    http://youtu.be/w8YI9erglMw

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  21. Hi I was wondering, is there any substitution for the eggs? Usually I use eggs but sometimes I run out, so I'm wondering if there's anything else I could use.

    ReplyDelete
    Replies
    1. Hello, I have successfully made takoyaki using half the number of eggs, but I don't know of any substitute, sorry!

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  22. Iam Sofie, from malaysia. Tumbs up for the takoyaki and okonomiyaki recipes. Perfect combination.

    ReplyDelete
  23. for the benefit of those in Europe, i bought it in Amazon:
    http://www.amazon.es/gp/product/B00C550F76/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

    17 euros and it works perfectly well!!

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  24. ooo! this recipe does not need eggs?

    ReplyDelete
    Replies
    1. uh, sorry, yes, it does need eggs. By "from plain flour", I mean, you don't need to buy takoyaki mix or any special flour.

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  25. Do you necessarily need a takoyaki pan to make takoyaki? Is there some kind trick to making it without it? I'd love to make takoyaki, but I don't have enough space in my kitchen or my budget to invest in a pan.

    ReplyDelete
    Replies
    1. Sorry, I don't know of any other way to make takoyaki than in a takoyaki pan. Good luck!

      Delete
  26. I made this for lunch today, I found dashi stock in a store completely by accident and was thrilled because I didn't want to make them with chicken instead! This recipe is SO good. I used prawn rather than octopus as I couldn't be bothered prepping the octopus but it was just as nice. Very happy, thank you for the recipe :D

    ReplyDelete
  27. (Apologies if this is a repost - my comment seems to have disappeared after I went to sign-in/publish.)

    This has made me so hungry! :) I'm now searching for a takoyaki pan online...

    Is it possible to make the batter in advance? For instance, if I'm making a large quantity for a party the next day, would it be fine to store this overnight in the fridge until needed?

    ReplyDelete
    Replies
    1. Hi, I've never made the batter more than half an hour before using it, so I'm not 100% sure! but I think the batter is best made the same day. Party sounds fun! Good luck!

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  28. Thanks for formulating this batter recipe! Tried it today and it was a hit. Though maybe next time I'll try doing the batter with only one egg because I want my takoyaki crispier/dry on the inside.

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  29. This is the best (yet very simple) takoyaki batter recipe ever. THANK YOU VERY MUCH! Though it's very hard to find takoyaki sauce on where I live so I just used Bulldog sauce and I mixed it with honey, sweetblend ketchup, a dash of dashi and half a sachet of Katsuobushi. So perfect.

    ReplyDelete
  30. hello,
    im from philippines its really hard find takoyaki specially in province are,one day i saw takoyaki store in mall i buy one served but i notice the sauce is different its like sweet and spicy or sweet and sour. . do you have perfect recipe for this sauce and thank you for your takoyaki recipe its verry simple and affordable for my area.

    ReplyDelete
    Replies
    1. Hello Adriano! Thank you for your comment! I have tried making okonomi sauce, but to no avail. Tonkatsu sauce is the next best thing. If you can't get any Japanese sauce, then steak sauce or barbecue sauce mixed with Worcestershire sauce and soy sauce. Was the closest I got.

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  31. Mam,
    can you help me for sweet and spicy sauce recipe, japanese sauce here is very expensive and i cant afford to buy may be this cheapest sauce available to my kitchen but i don't have a perfect recipe for this. takoyaki store used this sauce with mayonnaise and instead of Katsuobushi they used they used mahu fresh meat seasoning. .. please help me i decided to run a cheap takoyaki store in my area ..

    ReplyDelete
    Replies
    1. Hi. I'm from the Philippines too. If you want to achieve an authentic takoyaki sauce, you need to buy Bulldog sauce (you can find in SM supermarket for 175 pesos per bottle) as well as Kewpie Japanese Mayonaise it costs 75 pesos per bottle and a 5 sachets of Katsuobushi for 90 pesos.

      Delete
  32. Heh. Great posts on takoyaki. Thanks!

    The recipe worked first time!

    My only sadness is the balls don't stay crispy for long. I might try adding baking powder to try and get more crispness. They do this on fish n chip batter. Maybe it'll work for this !

    Also: I substitued chicken stock with curry powder. Very tasty.

    ReplyDelete
    Replies
    1. Rice flour is also used to make things crispy when fried (tempura), it might be worth trying.

      Delete
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    ReplyDelete
  34. Thank you for the great recipe. It worked a treat. I've blogged about my remakes and linked back to your original recipe =)
    https://misschievously.wordpress.com/2015/04/15/takoyaki/

    ReplyDelete
  35. I am glad to stumble upon your website. It is very important to keep up with your excellent posting.

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  36. Takoyaki is SUPER AWESOME !! Now u can also buy takoyaki flour & its topping online in Malaysia.just try google www.mamyaimi.com.my or directly whatsapp to this number 013-6012797

    ReplyDelete
  37. Given that you said the cups are Australian metric, should we assume the Tablespoons are 20mL Australian Tablespoons?

    ReplyDelete
  38. Very nice share, it is very useful for us.

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  40. Thank you very much. I come from Thailand.

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  41. I wonder why I find it really hard to release my takoyaki from my takoyaki pan =((( really hard to turn it over to make the circle shape. Please helppp

    ReplyDelete
  42. Given that you said the cups are Australian metric, should we assume the Tablespoons are 20mL Australian Tablespoons?
    I wonder why I find it really hard to release my takoyaki from my takoyaki pan =((( really hard to turn it over to make the circle shape. Please helppp

    ReplyDelete
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  44. HOW ABOUT THE CHICKEN STOCK IS IT STILL 1 TSP?

    ReplyDelete
  45. Thank you so much for the recipe. I just tried your recipe and it worked out great plus it didn't stick to my cast iron takoyaki pan. I used to buy takoyaki flour mix and that sticks like crazy in my pan I end up frustrated and think I shouldn't have made all these effort for nothing! Such a pain to clean up but your recipe is heaven sent! Can I say I love you?

    ReplyDelete
    Replies
    1. You are very welcome! Thank you for the great feedback! ^_^

      Delete
  46. Hi, good day!
    I just bought a Takoyaki maker, and I want to make takoyaki real soon. But in our place, Tako (Octopus) is not a common thing to sell. I do not see it in markets near our place. And, unfortunately, I was advised not to eat shrimp due to allergy. Can I substitute Ika (Squid) instead of Tako? Will it make a difference? Please advise. Thanks ahead!

    ReplyDelete
    Replies
    1. Since I cannot find Tako yet, I tried this batter but I used only cheese and cabbage (for practice also since this is my first time making one) and yes it was good ! :D Crispy and it doesnt collapse even when cold alredy!

      Delete
    2. Hi Angeline Ygrubay, thank you for your question! Yes you can definitely substitute squid or prawns or whatever you like. Just make sure that the squid or prawns (or any meat or seafood) are cooked first. For squid or prawns, boiling them in rapidly boiling water is the easiest way to prepare them for Takoyaki. Enjoy!

      Hi Anonymous, Yes cheese and cabbage are also delicious substitutes in takoyaki! Thank you!

      Delete
  47. Could I use an ebelskiver pan to make takoyaki or does it have to be a takoyaki pan?

    ReplyDelete
  48. What kind of flour is that?is it all purpose,baking flour etc?

    ReplyDelete
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  51. How much octopus is used in this recipe(lbs)?

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  63. Thank you for this recipe! As I'm an ovo-lacto vegetarian, I did not use dashi stock in the batter and replaced mushrooms, carrots and cabbage for fillings. The fillings were slightly stir-fried and seasoned before cooking them in the tako pan. Tasted good enough for me!

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  68. I NOTICED THAT YOUR RECIPE REPEATEDLY REFERS TO USING A WHISK TO MIX/AERATE THE INGREDIENTS/MIXTURE. I THINK THAT USING A WISK/BLENDER TO AERATE THE MIXTURE AT EVERY STEP WHILE MAKING THE BATTER IS VERY IMPORTANT WHEN THERE IS NO BAKING POWDER IN THE BATTER. HOWEVER, AFTER THE BATTER HAS BEEN REFRIGERATED FOR 30 MINUTES, THE BATTER WOULD HAVE LOST SOME OF THAT AERATION. THEREFORE, I THINK THAT RE-AERATING THE BATTER WITH A WHISK/BLENDER JUST BEFORE POURING THE BATTER INTO THE TAKOYAKI MOULDS SHOULD HELP IN MAKING FLUFFIER TAKOYAKI.
    I ALSO THINK THAT IT MAY EVEN BE POSSIBLE TO MAKE IDLI (A SOUTH INDIAN RICE/LENTIL STEAMED CAKE) WITHOUT FERMENTATION AND WITHOUT USING BAKING POWDER OR BAKING SODA IF THE IDLI BATTER IS SUFFICIENTLY AERATED MANUALLY WITH A WISK SO THAT IT BECOMES BUBBLY. IT DOES NOT FEEL RIGHT TO FIRST ALLOW THE YEAST TO FERMENT THE BATTER, THEN KILL THE YEAST BY STEAMING/BAKING THE BATTER TEEMING WITH LIVE YEAST, AND THEN EAT THAT FOOD LADEN WITH THE CARCASSES OF DEAD YEAST. SO, MANUALLY AERATING THE BATTER BY USING A WHISK/BLENDER UNTIL THE BATTER BECOMES BUBBLY, MAY BE THE KEY TO MAKING FLUFFY STEAMED/BAKED/FRIED FOODS WITHOUT KILLING YEAST AND WITHOUT USING BAKING POWDER OR BAKING SODA.
    BLESSINGS.
    BYE.
    DR. (MISS) NEELAM S. TATHAGAT

    ReplyDelete
  69. I NOTICED THAT YOUR RECIPE REPEATEDLY REFERS TO USING A WHISK TO MIX/AERATE THE INGREDIENTS/MIXTURE. I THINK THAT USING A WISK/BLENDER TO AERATE THE MIXTURE AT EVERY STEP WHILE MAKING THE BATTER IS VERY IMPORTANT WHEN THERE IS NO BAKING POWDER IN THE BATTER. HOWEVER, AFTER THE BATTER HAS BEEN REFRIGERATED FOR 30 MINUTES, THE BATTER WOULD HAVE LOST SOME OF THAT AERATION. THEREFORE, I THINK THAT RE-AERATING THE BATTER WITH A WHISK/BLENDER JUST BEFORE POURING THE BATTER INTO THE TAKOYAKI MOULDS SHOULD HELP IN MAKING FLUFFIER TAKOYAKI.
    I ALSO THINK THAT IT MAY EVEN BE POSSIBLE TO MAKE IDLI (A SOUTH INDIAN RICE/LENTIL STEAMED CAKE) WITHOUT FERMENTATION AND WITHOUT USING BAKING POWDER OR BAKING SODA IF THE IDLI BATTER IS SUFFICIENTLY AERATED MANUALLY WITH A WISK SO THAT IT BECOMES BUBBLY. IT DOES NOT FEEL RIGHT TO FIRST ALLOW THE YEAST TO FERMENT THE BATTER, THEN KILL THE YEAST BY STEAMING/BAKING THE BATTER TEEMING WITH LIVE YEAST, AND THEN EAT THAT FOOD LADEN WITH THE CARCASSES OF DEAD YEAST. SO, MANUALLY AERATING THE BATTER BY USING A WHISK/BLENDER UNTIL THE BATTER BECOMES BUBBLY, MAY BE THE KEY TO MAKING FLUFFY STEAMED/BAKED/FRIED FOODS WITHOUT KILLING YEAST AND WITHOUT USING BAKING POWDER OR BAKING SODA.
    BLESSINGS.
    BYE.
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  70. I NOTICED THAT YOUR RECIPE REPEATEDLY REFERS TO USING A WHISK TO MIX/AERATE THE INGREDIENTS/MIXTURE. I THINK THAT USING A WHISK/BLENDER TO AERATE THE MIXTURE AT EVERY STEP WHILE MAKING THE BATTER IS VERY IMPORTANT WHEN THERE IS NO BAKING POWDER IN THE BATTER. HOWEVER, AFTER THE BATTER HAS BEEN REFRIGERATED FOR 30 MINUTES, THE BATTER WOULD HAVE LOST SOME OF THAT AERATION. THEREFORE, I THINK THAT RE-AERATING THE BATTER WITH A WHISK/BLENDER JUST BEFORE POURING THE BATTER INTO THE TAKOYAKI MOULDS SHOULD HELP IN MAKING FLUFFIER TAKOYAKI.
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