Takoyaki is cooked on a specially-made electric griddle. In Osaka, takoyaki's birthplace, there is usually at least one unit in every household.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 150 g boiled octopus arms
- 15 cm naga-negi long onion
- 15 g benishoga (store-bought; cut into thin strips)
- 1 egg
- 70 ml water
- 1 tsp soy sauce
- 1/2 tsp salt
- 200 ml flour
- 3 tbsp tempura bits (10 g)
- 1 tbsp vegetable oil
- Worcestershire sauce, as desired
- Mayonnaise (preferably Japanese), as desired
- Skipjack shavings, as desired
Cut the octopus arms into 8 mm cubes. Chop the naga-negi long onion into slices 2-3 mm thick. Cut the benishoga into pieces 1 cm long.
Make the batter: In a bowl, beat the egg, then add 70 ml of water and stir in with a whisk. Stir in the soy sauce and salt, then stir in the flour.
When there are no more clumps of dry flour left in the batter, mix in the octopus, naga-negi long onion, benishoga, and tempura bits.
Oil a frying pan with vegetable oil and heat over medium heat. Spoon in 1/8 at a time of the batter mixture, making small mounds in the frying pan. Cover and reduce heat to medium-low, and fry for approx. 3 min.
Use a turner to carefully turn each one over, then cover and fry for an additional 3 min.
Serve on serving dishes, topped with Worcestershire sauce, mayonnaise, and/or skipjack shavings as desired.
Advice for Cooking with a Frying Pan:
Don't use a metal turner to turn over items in a frying pan.
A turner is indispensable when making okonomiyaki or chijimi. When using a non-stick frying pan, never use a turner made of metal. Instead, use a heat-resistant silicone turner or a wooden spatula. What you can safely use may vary with specific products, but anything with sharp corners that could scratch the non-stick coating should be avoided. The same goes for tongs and cooking chopsticks.