Thursday, December 18, 2008

Takoyaki


Years back, my first encounter with a takoyaki was at a small stall located at SM foodcourt. My sister bought these little seafood balls covered with some sort of sweet sour sauce and drizzled with mayonnaise. EEewWw... was my initial reaction.
Mini-trivia about t-na:
I don't like mayonnaise or to be more specific I don't like the after taste if I chase it down with plain water. The after taste of mayonnaise blehhuck! So in the event that I do eat something with mayo I have to have sweet tea or juice.
Whenever they came home from SM they kept taking home takoyaki. One day I just finally gave in to my curiosity. It was like squid ball but the center is soft and it has a small chunk of octopus. At first it was just okay... its edible. Then suddenly I found myself asking my siblings to buy me some takoyaki if they go to SM. After sometime the Takoyaki booth was closed down and we never ate takoyaki... till this year.

Just a few months ago, out of nowhere my sister and I wanted to eat takoyaki. We saw a booth at festival mall but it wasn't as good as the last time we ate ( a couple of years back).

We decided to make our own Takoyaki. The hardest part was finding a Takoyaki Pan which we had to special order from a family friend. For the sauce, I made our own Sweet and Sour Sauce and we bought Japanese Mayonnaise (it makes a big difference instead of using plain mayo).

I found a recipe at Youtube. The dog host of the cooking show is absolutely entertaining.


How to Make Takoyaki (Japanese Octopus Dumpling Balls)


- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

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t-na @ 9:20 PM| 0 comments