- 1/2 kilo octopus
- 1 cup spring onions, chopped
- 1 cup red shrimps
- 1/2 cup onions, chopped
- 1 large egg
- 1 1/2 cup ice cold water
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp of bonito dashi powder
- 2 tsp sugar
- 3 tbsp, Japanese tonkatsu sauce
- 2 tbsp Worcestershire sauce or Chinese black vinegar
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons aonori
- 1/2 cup loosely packed Japanese dried bonito flakes
Saturday is my usual marketing day where I buy most of the foods needed for the whole week. As a working mom, it is very important to prepare easy and handy meals every now and then, and as I stroll along the different shops in the market there’s this familiar lady who sells octopus. For a while I thought there’s no way I am going to cook and eat octopus. I don’t know why but I just don’t like it. But then I looked back, thinking it will give me a good chance to explore other food options, I decided to buy a kilo just to give it a try.
As soon as I arrived home and finished prepping everything I bought for the week, I started to look for some nice octopus recipes on the internet and felt thrilled over the takoyaki recipe. Takoyaki is a famous Japanese dumpling made into balls with cooked octopus inside. Cooking it is pretty much similar with Cambodia’s num kruc, so after a few minutes of figuring out where I’ll get the rest of the ingredients for my takoyaki I told myself “This is it!”
The very first thing you’ll need in cooking takoyaki is your pan. I bought mine at Orussey market for only $3 and it can cook 8 takoyaki at one time. However, it is not non-stick like the ones on the internet. I also went to Lucky Supermarket to grab some more of the ingredients like aonori and bonito powder for the dashi soup.
Here’s how to make Takoyaki:
1. Wash the octopus thoroughly and boil it over high heat for 10-15 minutes. Chop the cooked octopus in bite sizes and put it aside.
2. Meanwhile, use a food processor in grinding the red shrimps. You can also use hibi or dried shrimps if the first one is not available. Once it is grinded, pour a little oil in a frying pan and put in the shrimps. Cook it for 5 minutes and set aside.
3. In a bowl, beat the egg and pour in the cold water. Add the bonito flavor dashi and mix thoroughly.
4. Add the flour little by little, then incorporate all the dry ingredients. Mix well.
5. Heat the takoyaki pan and drizzle a little oil in each hole. Wait until it’s hot.
6. Pour the batter, covering at least 75% of each hole. Add a piece of octopus, a pinch of red shrimps, some green onions, a little of onions, and aonori. If ever aonori is not available in the market, you can use the regular roasted nori or seaweed and cut it into tiny pieces.
7. Cover each hole with batter and cook for 90 seconds.
8. Turn the takoyaki 90 degrees and cook for 30 seconds.
9. Turn it over again until all sides are golden brown.
10.Line up the cooked takoyaki in a plate and drizzle some aonori and mayonnaise.
11. To make the sauce, combine all the rest of the ingredients in a small bowl and pour a little on top of the dumplings.