Surume Takoyaki Recipe
Savory dish of grilled balls of batter made with flour and eggs filled with octopus' chunks and ginger in tempura.
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Ingredients
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Batter
Filling
Toppings
Method
Preparation of Batter
- 1
Mix the Batter
In a large mixing bowl, combine the all-purpose flour, eggs, dashi stock, soy sauce, and salt. Whisk until smooth and free of lumps. Let the batter rest for about 10 minutes.
- 2
Prepare the Takoyaki Pan
Heat a takoyaki pan over medium heat and grease each mold with vegetable oil. Ensure the oil is evenly coated.
Preparing the Filling
Cooking the Takoyaki
- 5
Fill the Molds
Pour the batter into each mold of the heated takoyaki pan, filling them to the brim. Add a small spoonful of the octopus and ginger filling into each mold.
- 6
Add Tempura Batter
Drizzle a little tempura batter over each filled mold to enhance the texture.
- 7
Cook and Turn
Cook for about 3-4 minutes, then use a skewer or chopsticks to turn the takoyaki balls gently in their molds. Cook for an additional 3-4 minutes until golden brown and crispy on the outside.
- 8
Remove and Serve
Once cooked, carefully remove the takoyaki balls from the pan and place them on a serving plate.
Finishing Touches
- 9
Add Toppings
Drizzle takoyaki sauce and mayonnaise over the warm takoyaki balls. Sprinkle bonito flakes and sliced green onions on top for added flavor and presentation.
