Takoyaki (or, more accurately, ball yaki)

Takoyaki (or, more accurately, ball yaki)

Category: Dishes from cereals and flour products

Kitchen: japanese

Ingredients
Flour psh.	1 glass
Egg	1 PC.
Soy sauce	2 tbsp. l.
Sakh. sand	1 tsp
Fish sauce	1 tsp
Water	2/3 cup
Soda	pinch
Octopus (babies) chopped	handful
Shredded crab meat	handful
Peking cabbage, green onions, parsley, dill, chopped	2 tbsp. l.
For the sauce:
Soy sauce (sweet is best)	1 tbsp. l.
Ketchup	1 tbsp. l.
Tabasco	1/2 tsp
Grated ginger	1/2 tsp
Fish sauce	1/2 tsp

Cooking method

• Well, we've already written so much about them that we already know almost everything. True, in Japan they are fried from a ready-made flour mixture, but we knead the dough ourselves. I offer my own version. The dough is moderately liquid. Pour it into a preheated and oiled dish
• 
• and lay out the filling. As soon as the dough thickens, turn the donuts (sorry, takoyaki, or, taking into account the departure from the original - ball-yaki), turn over
• 
• Sprinkle with sauce, sprinkle with chopped dried squid (you know - for beer?), Or grated crab sticks, or chopped nori, or all at once. And we invite you to the table!

The dish is designed for

14 pieces

Time for preparing:

20 minutes

Cooking program:

takoy

I'm first .
What a class! So much is said about them, but no one dared to share the recipe.
Bravo, Doplet!
It remains to buy this very takoyachnitsa.

[Lorik]

It remains to buy this very takoyachnitsa.

This is as a maximum, but at least - get it out of the box !!!!

Lorik, very appetizing !!!!

This is as a maximum, but at least - get it out of the box !!!!

And you, mistletoe, shame, sho pickle such a thing in a box

Hurrah! Doplet, you are a genius! I can see my head is completely baked here, which day I think where to get the octopus. I have never seen a large one on sale, but children in bulk
The only question is: boil children? Or shred raw?

The only question is: boil children? Or shred raw?

Ira, I use those that are sold in jars, in broth.

Clear. It's terribly interesting how it all tastes ... But cooking on the stove is not hot yet.
I’ll bear with it, maybe someone will hesitate before me and will lay out some other recipe.
And for this I still have a question: how to mix the sauce? Just a spoon?
I don't really imagine all these components together, it's terribly interesting how it tastes
But in the video, which we admired on another topic, there was still something white, like mayonnaise - no one knows what it is?
I had an idea to at least look for soy mayonnaise, it seemed to be on sale somehow.

Clear. I wonder how it all tastes ...

I assure you, this is far from disgusting. My eaters (already spoiled and fastidious) love this very much. Although this recipe is not universal, it has already fried in other variations.

And for this I still have a question: how to mix the sauce? Just a spoon?
I don't really imagine all these components together, it's terribly interesting how it tastes
But in the video, which we admired on another topic, there was still something white, like mayonnaise - no one knows what it is?
I had an idea to at least look for soy mayonnaise, it seemed to be on sale somehow.

You can mix with a spoon and a fork, and using special mixers for sauces (I have, I can not boast, there are two of them - mechanical and battery-powered). And these components perfectly "marry" each other, what confuses you? Regarding white - yes, this is mayonnaise, or rather "dressing" - mayonnaise with additives, it is also used with takoyaki.

Nothing confuses, just wondering how it all "marries". Need to try!

[Larissa,]

Wonderful, wonderful!
Larissa, tell me what is this fish sauce?
Where do they get it?

In stores selling Asian food. When you are in Moscow, stop by at Prospekt Mira, in "Chinatown".

In stores selling Asian food.When you are in Moscow, stop by at Prospekt Mira, in "Chinatown".

Yes, we also have such shops here. Is it called fish sauce?

Yes, we also have such shops here. Is it called fish sauce?

They are different, Wildcat, depending on the manufacturer. Anyone will do, even an oyster one.

They are different, Wildcat, depending on the manufacturer. Anyone will do, even an oyster one.

The oyster is in the fridge.
It remains to wait for the frying pan!

received a parcel with a takoy (electric). She has a Chinese plug and works from 100-110v. who faced this. need a step-down transformer ... where and which one to buy ... change the plug too?

She has a Chinese plug and works from 100-110v

The fork is understandable. adapters are on sale, inexpensive. But with tension - sure? In fact, from China, everything usually comes to 220.

The box says that 100-110v

Well, that's okay too. It's not difficult, isn't it? I mean - the control is usual, mechanical? There are no embedded programs? Then an inexpensive adapter is quite suitable, they are also sold everywhere. Only when you buy, tell the seller the capacity of your takoadnik, and he will offer you a suitable adapter.

And still change the plug? Or is there an adapter too?

there is an adapter

Of course have! I wrote above! Now I'll find my photo ...

🔗 🔗

Good day!
Thanks for the recipe!
Today I want to try making takoyaki, Larisa wanted to ask you about the fish sauce, it is written on the bottle that after opening it must be used within a month, but I'm afraid that such an amount will not go into cooking during this time. How do you use it? Have you been using it all in a month? And then it will be a pity if you have to throw away the leftovers.

[Trishka]

Trishka, I'm afraid to sound "illegal", but, of course, I do not use the whole bottle in one month (at least 2, or even 3).

Thank you!
So I understand that he can easily stand in the refrigerator for 2-3 months? ...

Maybe I misunderstood something, but where is the Chinese cabbage specified in the recipe placed?

Cabbage, along with seafood, is the filling for takoyaki.

[dopleta]

dopleta, thanks for the recipe! finally got around, but it turned out to be a little crooked) I do not have time to stuff the filling - the balls are already cooked up and turn out to be crooked while you turn them over. Is the dough liquid or should the fire be reduced?

[Tillotama]

The dough should not be thick, Tillotama, everything is correct. Well, since you don't have time to spread the filling, reduce the fire a little. The dough should thicken a little - like in pancakes - but not completely, otherwise the filling will not end up in the center of the ball. Oh, thank you for writing and reminding me, I haven't made takoyaki myself for a long time, only recently I ate in a restaurant abroad, and I like homemade ones even more, I need to do it again sooner, it can be with different other fillings.

[dopleta]

dopleta, Laris thanks! after the third portion, it finally came right.
The question about the composition - it is clear, probably there can be many options, and all are correct))
I look in some there is no soda, in some there is. And in some video some kind of incomprehensible ingredient was caught.
In addition to the "baking" powder - this is just soda, as I understand it - some kind of "dashi" powder.

what is it?
And do you pour more oil or just grease the mold?
I tried to just smear it on the video - I could barely pick it off.

[Tillotama]

Dashi is a dry fish broth, Tillotama... By the way, I have it. Basically, there are ground anchovies and tuna. But this is not at all a mandatory component. I grease with oil - I drip a bit of oil into the hole and smear it with a silicone brush.

[dopleta]

dopleta, thanks, understood! in your recipe this is fish broth!
in theory, such balls can probably be made cheese and in a sweet version.
I understood about oil too! it remains to fill your hand

in theory, such balls can probably be made cheese and in a sweet version

So here they are I have .

[dopleta]

dopleta, no, these are cottage cheese sovetskaya classics and something else

So here they are with me

It also looks like takoyaki, like me Monica Bellucci (((
Takoyaki are dough (and special dough) fried balls (balls, if in Russian) with Japanese cabbage, tempura balls, octopus (shrimp, salmon, cheese, bacon, etc.), cheese, pickled ginger, green onions, with takoyaki (or okonomiyaki) sauceoi, a-onori powder, and katsuoboshi tuna flakes.
Everything else is everything else

[Botkin]

Botkin, note: Tillotama talks about "balls" in a sweet version, without naming them takoyaki, and if you saw my recipe, it is also called "cottage cheese donuts with cherries", and not takoyaki. So your remark is dismissed. Almost everyone here is well aware of what takoyaki is, we have topics to discuss.

You put it well on my face. Only your post was right after questions about fish broth, you didn't warn that there would be such a sharp turn from takoyaki to cheese balls. I'm sorry, I didn't get my bearings, I will work on myself.

You were not warned that there will be such a sharp turn from takoyaki to cheese balls

Warned

in theory, such balls can probably be made cheese and in a sweet version.

It's just that Tillotama and I have already discussed the use of the takoyac for other purposes. It's all right, there are often misunderstandings.

And I think here that this is the second day I hiccup))

And I think here that this is the second day I hiccup

I run, carrying cold water in spoons on outstretched arms. One thought is not to spill, just not to spill

I read it (for takoyaki) and still did not understand whether someone made them according to the classic recipe or the idea could not be stopped and everything turned out)

[Botkin]

Botkin, thank you, I'm already better
Well, probably my version was not quite classic - I didn't find octopuses for the filling.
the dough probably turned out to be similar, in any case it is clear at least what this dish is like.
salty dough like a pancake or something. In our household, this is usually not eaten.
Fun for variety

And what did you add to the takoyaki themselves, besides the main ingredient (octopus, salmon, shrimp, other fish or meat)? With the dough, just everything is clear: flour, dashi, ice water, an egg, soy sauce, gelding (if you don't have good vodka) and cane sugar. All the fun is about topping. Share the past.

[Botkin]

Botkin, you will not like what I added) there was nothing else interesting the worst thing that you can think of

The truth does not spoil either the dish or the girl. Speak! I'm ready!

We had crab sticks)
But today we bought octopuses, although they are in brine, but alas, so far there is no choice, let's go to have fun))
Soda was added to the dough in different recipes under different variations, this probably gives the dough splendor.
I didn't see alcohol or looked inattentively.

[Tillotama]

Mirin (sweetish rice wine) - optional Tillotama.

mmm wine and vodka are completely different ingredients, I would say ...

optional component

And by what signs did you determine its optionalness? Just to know-understand-mother-mother)))

Added Sunday 03 Apr 2016 5:57 PM

different components

Generally different, especially vodka and mirin

[Botkin]

I studied this question, Botkin... My husband and daughter were in Japan for a long time, I visited more than one Japanese restaurant abroad, shoveled a lot of Japanese recipes. Mirin is added to some recipes of takoyaki, but not to others. For example, here is a classic Japanese recipe where it is written what to taste can (but this does not mean that you need) add mirin 🔗... By the way, I also have such a Japanese cookbook, and although it is in Japanese, some of it was translated to me at one time, and there was no mirin in the takoyaki recipe.

I have studied this issue

Lovely, Dopleta.
You yourself say that in the CLASSIC JAPANESE recipe it is written that mirin is included. And then, unexpectedly, "but that does not mean what is needed." It's kind of weird. It’s strange for me, for others, for normal people - it’s normal for them, but for me f ... that’s strange. I think this is the problem with me ... What do you think?

Added Sunday 03 Apr 2016 06:25 PM

And I was also very inspired by the reference to the existing Japanese book with "not knowing the language". Now I will also buy foreign literature in languages ​​that I do not speak. With pictures.

You yourself say that in the CLASSICAL JAPANESE recipe it is written that mirin is included.

I say? Where? The second time I am convinced of your carelessness (the first was when you tried to convict me of passing off curd donuts for takoyaki). I repeat: the recipe says that mirin CAN be added. This means you don't have to add. For the third time I was convinced of your carelessness, when you did not notice my words about the translation of recipes. If it were not my husband, who studied at the graduate school of the Research Institute of Oriental Studies in Moscow, but I myself, would it satisfy you? I beg you to stop this discussion. I do not doubt your competence, but I can subscribe to any word I have and give a lot of evidence.

Everything, everything, silence on the strip. Contrary to the graduate school of the Research Institute of Oriental Studies, I pass-s. I am NOT attentive, strongly NOT attentive and I will probably stay as such for the rest of my days. If they write what can be added, that means. which can not be added. The hand will not be cut off. Long live the takoyaki!