Takoyaki Balls

When my parents asked me what I wanted from Japan, I told them that I wanted a Takoyaki Pan. My dad rang me a few times and told me that it wasn’t looking good. They went to every kitchen shop they could and it was either sold out or they didn’t sell it at all.

A few days before they left Japan he found the takoyaki pan around the corner from where they were staying. When I got the pan, I was so excited. I went online and found a few recipes and tips about making the takoyaki balls.

I went to Miracle Asian Supermarket in the city at lunch one day and bought everything that I needed to make the takoyaki balls. I’m the queen of shortcuts, so I was thrilled to find a packet of takoyaki mix. All I needed to do was add water and an egg.

I decided to make the takoyaki balls with prawns instead of octopus. So below is a super simple takoyaki recipe.

You will need a takoyaki pan. My parents bought mine from Japan but I am pretty sure it is available in some Asian supermarkets.

Takoyaki Balls

Ingredients
250 grams takoyaki mix
6 large king prawns peeled and chopped into bite size pieces
1 large egg
1 -2 cups of cold water
2 spring onions chopped (optional)
2 small packets of red pickled ginger finely sliced

Garnish
1 packet katsuobushi (bonito flakes)
Japanese mayonnaise
Takoyaki sauce or bulldog sauce

Method

1. In a bowl, lightly beat the egg with 1 cup of cold water.

2. Add the takoyaki mix to the bowl and mix until combined. Slowly add more cold water until the mixture is runny. Make sure you don’t over mix.

3. Heat the takoyaki pan and spray some cooking oil on each hole. Pour the mixture into each hole until it is 80% full.

4. Put a piece of prawn in each hole and top with spring onions and ginger.

5. After a few minutes of cooking take a BBQ stick and run it through the sides of each ball, making a square.

6. With the BBQ stick turn them over, about 90 degrees. Tuck the sides to form rounds.

7. Flip the takoyaki every few minutes until golden brown.

Serve the takoyaki balls by topping with some takoyaki sauce, Japanese mayonnaise and bonito flakes.

The takoyaki balls were delicious. It was crunchy on the outside and soft and fluffy on the inside. I will be making these again. Maybe with some practice I can start showing of my takoyaki making skills.