Cook up this hot and tasty Japanese snack in minutes with just one chopstick. Crispy on the outside and gooey on the inside, it’s easy to make your own Quick and Easy Takoyaki at home. Now to spice them up with secret topping combinations found in Hyuga, Japan.
Taking a few steps outside our guesthouse, we found ourselves in a world turned grey.
The rain was falling thicker and heavier than a wet blanket. But snug as we were inside our jackets, clutching each other under a big fat umbrella, we decided to set out on foot. After all, we had a very important mission ahead of us.
Codename: Find Lunch!
As we splashed our way across slippery roads and down wiggly alleyways, a little hole-in-the-wall shop caught our eye.
Stepping inside the warm shop, the smell of piping hot takoyaki filled the air. There was barely enough room for a table, a few chairs, and a huge copper takoyaki grill. Settling down at the back, we waited.
(It’s a wonder the owner couldn’t hear our tummies grumbling from across the room.)
And once that steaming plate of fresh hot takoyaki arrived…
Instant addiction. From the very first bite.
Our chopsticks flicked back and forth. ‘Just one more perhaps… and another!’
Finally there was nothing left but the satisfied smiles on our faces.
But for the freshest, tastiest takoyaki, the best thing to do is to make them yourself.
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We learnt this Quick and Easy Takoyaki recipe while staying in a cool surfie-style guesthouse in Hyuga, Japan. Our chilled hosts, Masa-san and his lovely wife, were keen to share their recipe. Even better, they showed us their handy technique to make takoyaki using just one chopstick.What's crispy on the outside and gooey on the inside? Your very own homemade Takoyaki!Click To Tweet
First up: the batter base. It’s is a surprisingly simple mix of plain flour with a hint of dashi stock. But according to Masa-san, the secret to that golden crispy crunch is to add cornflour to the mixture.
So we poured in the batter until it completely covered the pan, then added in fresh ingredients including octopus (the ‘tako’ in takoyaki), spring onion, pickled ginger and tenkasu (crispy fried tempura batter).
Quick as a flash, Masa-san cut a square around each well, then flicked and prodded the batter with a chopstick to form deliciously crispy spheres.
A few more rotations and the batch of takoyaki was complete in, glorious, crispy golden heaven.
Quick & Easy Takoyaki Flavour Combinations
- Traditional: Japanese BBQ sauce, or okonomiyaki sauce + Kewpie mayonnaise + aonori seaweed flakes + bonito flakes
- Intriguing: Japanese curry powder + Kewpie + parmesan cheese
- Hyuga Style: Kewpie mayo + aonori + salt
- Wandercooks Style: Japanese Matcha Green Tea Salt
Question: Which ingredients do you love? What’s your favourite combo?
(Spoiler alert: They’re ALL AMAZING!)
To make takoyaki at home you’ll need a proper takoyaki plate. They come in all shapes and sizes, like this cast iron takoyaki plate and this electric takoyaki pan, but the well shape is essential when cooking,
And lastly, while takoyaki literally means ‘fried octopus’, there’s no reason you can’t substitute for your own favourite fillings such as prawns, chicken, tofu or cheese… Love somet
We’re even planning to try a sweet version of this normally savoury dish. We shall call it… Chocoyaki!
Feel like a few more fast ‘n fresh international snacks? Check out these Crispy Fried Vietnamese Spring Rolls and our favourite 2 minute snack in the entire world, this quick and easy Malaysian Mee Goreng.
Click on the images below to jump to these tasty recipes:
- 450 g dashi stock or water
- 140 g plain flour
- 10 g cornflour
- 5 g skim milk
- 1 egg
- 100-140 g octopus pieces, chopped into 2cm pieces (or substitute with chicken)
- ½ cup spring onion, chopped
- ¼ pickled ginger, chopped
- ½ cup tenkasu (crispy tempura crumbs)
- Slice the octopus (or chicken, if substituting) into bite-size pieces then pop aside.
- Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.
- Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.
- Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a trusty chopstick to cut out a square shape around each takoyaki well.
- Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.
- Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.
- Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.
- Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).
- Hyuga Style: Top with mayo, aonori and a sprinkling of salt.
- Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.
- Wandercooks style: Sprinkle with your very own homemade Matcha Green Tea Salt.
Japanese ingredients such as dashi stock, aonori seaweed powder, bonito flakes, tenkasu and Japanese-style sauces can be found at your local Asian grocery store or online via Amazon.
You can easily make tenkasu (crispy tempura crumbs) at home, simply splatter some tempura batter in hot oil and cook until crispy. Remove from the oil and allow to drain on paper towel.