Your Life A to Z Recipe: Thursday, March 12th, 2015: Tako Yaki By Chef Lori Hashimoto


Tako Yaki (Octopus dumplings)

Serving Size 4 (20 pieces)

Part A (Tako Yaki batter)

4 cups water

1 1/2 cups Tako yaki batter (flour)

1 egg

Part B (Prepared Octopus)

8 oz. Octopus leg (cut into small pieces)

2 cups water

1 tbsp. hon dashi

1 5x5 piece of kombu

1 tbsp. sake

1 tbsp. soy sauce

Part C (toppings)

4 oz. Beni Shoga (red pickled ginger)

4 oz. Green onion (cut thin on the bias)

4 oz. Aonori (dried seaweed)

4 oz. Bonito (dried shaved fish)

Tako yaki sauce (Okonomi sauce)

Kewpie Mayonnaise (Japanese Mayonnaise)

In a medium sized mixing bowl sift tako yaki flour into the bowl. In another bowl mix water and egg together and then slowly pour into the medium bowl with flour and mix until smooth. Set aside for later.

Heat a medium sauce pan and add all the ingredients in part B except for the octopus. Wait until the ingredients come to a boil before adding the octopus. Once the octopus is added boil for 30 minutes on a medium boil. This will help tenderize the octopus. Remove the octopus and place into a bowl and set aside.

Turn on the tako yaki grill on high and pre-heat for 5-10 minutes. Use cooking oil to coat each mold before pouring batter into the molded grill.

With a ladle pour batter into the molds until the batter is even with its flat surface. Drop one piece of octopus into each one of the molds with batter in them. Allow each filled mold to cook about 5-8 minutes. Use a wooden skewer to poke into the edge of each mold to turn each dumpling over so that each side may cook evenly.

Continue to turn each ball in the mold to a golden brown. Remove each ball on a plate and top with ingredients from part C.

In a zig zag pattern top with Tako Yaki sauce (brown) in a opposite zig zag top with Kewpie mayonnaise, sprinkle aonori, beni shoga, green onion and bonito.