Ingredients
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For the Batter:
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3 large eggslightly beaten
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950ml cold water
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10g instant dashi granules
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10ml soy sauce
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½ tsp salt
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300g all-purpose flour
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For the Filling:
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225g boiled octopuscubed into 1.25cm pieces *alternatively, replace with roughly chopped prawn meat, squid or edamame beans
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1 bunch green onionssliced
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150g rice krispiesor tempura scraps
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pickled gingeroptional
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For the Takoyaki Sauce:
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2 tbsp ketchup
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1 tbsp worcestershire sauce
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1 tbsp mirin
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1 tbsp soy sauce
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2 tbsp oyster sauce
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1 tsp palm sugar
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For the Toppings:
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japanese mayokewpie preferred
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takoyaki sauce
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bonito flakes
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norisprinkle
Directions
Crispy on the outside and gooey on the inside, these Japanese-style octopus balls are packed with flavourful filling and topped with traditional takoyaki sauce, mayo, and bonito flakes. A perfect street-food favorite made easily with the party snack plate.
Ingredients
For the Batter: |
|
| 3 large eggs | |
| 950ml cold water | |
| 10g instant dashi granules | |
| 10ml soy sauce | |
| ½ tsp salt | |
| 300g all-purpose flour | |
For the Filling: |
|
| 225g boiled octopus | |
| 1 bunch green onions | |
| 150g rice krispies | |
| pickled ginger | |
For the Takoyaki Sauce: |
|
| 2 tbsp ketchup | |
| 1 tbsp worcestershire sauce | |
| 1 tbsp mirin | |
| 1 tbsp soy sauce | |
| 2 tbsp oyster sauce | |
| 1 tsp palm sugar | |
For the Toppings: |
|
| japanese mayo | |
| takoyaki sauce | |
| bonito flakes | |
| nori | |
Steps
|
1
|
Make the simple takoyaki sauce, by combining all the ingredients in a microwave safe bowl and microwaving for 2 minutes. |
|
2
|
In a large bowl, whisk together the eggs, cold water, instant dashi, soy sauce, and salt. |
|
3
|
Gradually add the flour, whisking until the batter is smooth and lump-free. |
|
4
|
Place the party snack plate on the Panasonic Multi-Cooker, adjust the dial so that the party snack plate icon flashes, and press Start. Wait for the party snack plate to preheat. |
|
5
|
Lightly grease each cavity with oil using a pastry brush. Pour the batter into each cavity, filling to about three-quarters full. |
|
6
|
Add a piece of octopus, sliced green onions, tempura bits, and optional pickled ginger into each cavity. |
|
7
|
As the edges begin to set, use a skewer or takoyaki pick to rotate the batter, allowing uncooked batter to flow into the cavity and form a round shape. Continue rotating until golden brown and crispy. |
|
8
|
Remove from the accessory and repeat with the remaining batter. |
|
9
|
Serve warm, drizzled with takoyaki sauce and Japanese mayo, then top with bonito flakes and nori sprinkle. |
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