How to Make Takoyaki

Let’s see how to make Takoyaki this time, it’s fun to buy, right, sometimes you want to have fun making it at home. The important thing is that we have to prepare the core ingredients in a festive manner, then it will look interesting and tasty.

If anyone wants to try making it themselves, you can try it. It is best eaten with Takoyaki sauce, mayonnaise, seaweed flakes and most importantly, bonito flakes. All that solid combination in one bite.

Ingredients:

• Takoyaki dough ingredients:
  • 1 cup wheat flour
  • 1 tbsp corn flour
  • 1 egg
  • ¾ cup hot water
  • ½ cube of chicken essence
  • 1 cup of water
  • 1 tbsp liquid soy sauce
• Other ingredients:
  • Octopus
  • Crab radius
  • Chicken sausage
  • Onions
  • 2 red chilies
  • Tempura rangup (tenkasu)
  • Bonito pieces
  • Seaweed powder
  • Mayonnaise
• Takoyaki sauce ingredients:
  • 2 sb sos tomato
  • 3 tbsp sweet thick soy sauce
  • 3 sb buy
  • 1 cup of water
  • 1-2 tbsp Worcestershire sauce (optional)
  • 1 tbsp corn flour
  • Less water
  • 2 tbsp liquid soy sauce
  • A little tamarind juice (optional)

How to Prepare:

1. Directions for the takoyaki filling and batter:
   1. Finely slice the spring onion and red chili (remove the seeds)
   2. Clean the cuttlefish, mix with 1 teaspoon of baking powder and a little salt until foamy. Then rest for 10 minutes, rinse with water and boil for 10 minutes.
   3. Cut (approx. 1cm) cuttlefish, sausage and crab radius.
   4. Break and beat the eggs.
   5. Dissolve the chicken cubes in hot water. (usually the Japanese use powder or dashi stock). Add cold water, liquid soy sauce, egg and mix well.
   6. In a separate container add wheat flour and corn flour in a large bowl. Pour in the wet mixture little by little while stirring the mixture until it dissolves. Strain the mixture and set aside.
2. How to make takoyaki sauce:
   1. Mix cornstarch with a little water.
   2. Add water, tomato sauce, sweetened soy sauce, liquid soy sauce, tamarind water (optional) and sugar.
   3. When it boils, add a little water mixed with cornstarch and turn off the heat when the sauce thickens a little (the sauce will thicken a little more when it cools down).
3. Ways to cook takoyaki:
   1. Grease the mold with oil.
   2. Stir the mixture each time before pouring it into the pan.
   3. When the pan is hot, pour the mixture until the mold is full.
   4. Place all types of fillings (chicken sausage, crab sticks and cuttlefish). Sprinkle scallions, red chilies and rice noodles (the original recipe uses crispy tempura, tenkasu)
   5. Pour the mixture until it overflows (make sure the heat is low).
   6. When the mixture is slightly cooked, separate the sticky mixture using chopsticks.
   7. Push the Takoyaki vertically (90⁰) and pour in the mixture until the hole is full.
   8. Cover the Takoyaki. If there are holes, pour more mixture until it is full.
   9. Turn it over until you get a smooth and neat ball.
   10. Cook until crisp (you can drizzle a little cooked noodles if necessary).
   11. Remove and serve with Takoyaki sauce, mayonnaise, seaweed powder and bonito flakes

Tip:

• Tips for cleaning the cuttlefish, clean the layer between the legs, mix with 1 teaspoon of baking powder and a little salt until foamy. Then rest for 10 minutes, rinse with water and boil for 10 minutes.
• The original Takoyaki recipe uses crispy tempura, (tenkasu), Che Nom uses crispy bubble rice which is cheaper and easy to get.
• Usually Japanese people use powder or dashi stock, Che Nom replace it with chicken essence cubes which are easy to get.
• If you don’t have liquid soy sauce, you can add/replace it with a little salt in the takoyaki sauce.
• For a better taste, you can add Worcestershire sauce in the Takoyaki sauce.
• Use a small container to pour the Takoyaki mixture into the mold.
• The mixture settles easily so stir the mixture frequently every time before pouring it into the pan mold.