The MAX AC Channel #140: Takoyaki (たこ焼き)

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, I thought it would be fun to take our third journey around the world to try to make some more new and exciting recipes. So, for this month of April, we will be celebrating Adventurous April for a third time, where we will be making four more dishes representing different cuisines from around the world. For our third stop, we will be traveling to Japan to make some Takoyaki.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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TAKOYAKI (16 Balls)
Ingredients:
- Some Takoyaki batter (which you can buy prepackaged) or if you want to make it from scratch, you will need:
- 1/2 cup or so flour
- 1 Egg
- 1 cup water
- 1/2 tsp dashi powder (or other instant soup powder)
- 1 tsp soy sauce
Then for the filling, you will need:
- Some neutral oil to keep things from sticking
- Some octopus (if using uncooked octopus you will also need some water and salt to boil it)
- 3-4 green onions/scallions
- 1 tbsp or so pickled ginger (optional)
- 1 tbsp Tenkasu (tempura crumbs) or Panko bread crumbs (optional texture)
Then for garnishing, you can use
- Some Kewpie mayonnaise
- Some okonomiyaki sauce
- Some green onions
- Some pickled ginger
- Some Bonito flakes
- Some shredded nori

Instructions:
1. First, we’ve got to precook the octopus. So, if you need to cook yours, bring a pot of salted water to boil. And while we wait for that, we’ll prepare the rest of the ingredients, so for your batter, in a large bowl, add in your flour, egg, water, dashi powder, and soy sauce and whisk this until the batter is smooth and lump-free. Then, for your green onions and pickled ginger, slice these up into thin pieces. Once your water is done boiling, place your octopus in and cook it for a couple of minutes, until the skin starts to change color. We will continue to cook it when we make the takoyaki, so don’t overcook it. Then, once the octopus is done, cut the cooked octopus into small pieces.
2. When all of your ingredients are ready, we can begin to make the takoyaki, so heat up your takoyaki pan on high heat, and then once it becomes hot, reduce it to medium. Generously brush each of the holes and surrounding surface with your oil. Then, once the oil is heated, pour your batter into each of the cavities. It’s ok if some of it spills out since we’ll be adding more things that will cause it to overflow anyway. Speaking of, evenly cover the batter with your prepared green onions and pickled ginger, setting aside some of each for garnishing later, if desired. Then, add your tenkasu or panko bread crumbs, if using. And then for each cavity, add in 2-3 pieces each of your cooked octopus, pushing them into the batter somewhat. Then, let this cook for about 3 minutes or so, or until the batter starts to set on the bottom. And if needed, rotate the pan every so often to ensure even cooking.
3. Then, once the batter starts to cook, take your chopstick or pin stick and trace out each section of your takoyaki pan to divide the batter and toppings into 16 sections (or however many holes your pan has). Then, using the same stick, carefully roll each hemisphere about halfway toward the bottom of the pan, stuffing the connected dough back into the ball as you turn. Don’t worry if you mess up if this is your first time doing this, just try to stuff any excess pieces sticking out of the hemisphere cavities so that we’ll have completely round takoyaki at the end. Also, if your takoyaki is starting to burn, turn down your heat, so you have more time to rotate everything. Then, once all of your takoyaki are halfway turned, continue turning them all until they are fully flipped over, continue to stuff any excess batter into the cavities. Then, cook this for another 5-8 minutes, rotating each ball every so often to ensure everything cooks evenly, until all of the takoyaki are completely golden brown.
4. Once your takoyaki are done to your liking, transfer them to a serving plate and immediately garnish with Kewpie mayonnaise, okonomiyaki sauce, green onions, pickled ginger, Bonito flakes, and/or shredded nori, if desired, and with that, your Takoyaki are ready to eat.