Tips To Serve Takoyaki Recipe Panlasang Pinoy Easy

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Takoyaki, those golden, bite-sized balls of goodness filled with savory octopus chunks, have become a beloved street food sensation worldwide. But in the Philippines, where culinary innovation knows no bounds, the classic takoyaki recipe gets a delightful Pinoy twist! This recipe takes inspiration from the familiar flavors of Filipino cuisine, creating a takoyaki experience that’s truly unique and unforgettable.

Understanding Takoyaki

Takoyaki - Ang Sarap
Takoyaki – Ang Sarap

Before diving into the Pinoy twist, let’s explore the basics of takoyaki. These delectable balls hail from Osaka, Japan, and are typically made with a wheat flour batter filled with diced octopus, pickled ginger (beni shoga), and tempura flakes (tenkasu). They’re cooked in special cast-iron molds with hemispherical cavities, giving them their characteristic round shape. Once cooked, takoyaki are generously drizzled with takoyaki sauce, a thick, savory sauce with a hint of sweetness, and topped with mayonnaise, bonito flakes (katsuobushi), and a sprinkle of aonori (dried seaweed flakes).

The Pinoy Touch: Ingredients

Now, let’s get down to the exciting part – the Pinoy twist! Here’s what you’ll need to create these delightful takoyaki:

For the Batter:

  • 1 cup all-purpose flour
  • 1 cup + 2 tablespoons water (divided)
  • 1 large egg
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon dashi powder (optional)
  • For the Filling:
  • 1 cup cooked octopus, chopped (or substitute with diced squid or kani)
  • ¼ cup diced ham
  • ¼ cup chopped shrimp
  • ¼ cup shredded carrots
  • 2 tablespoons chopped spring onions
  • ¼ cup chopped kimchi (optional)
  • 1 tablespoon mayonnaise
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • ¼ teaspoon black pepper
  • For the Toppings:
  • Takoyaki sauce (store-bought or homemade)
  • Japanese mayonnaise
  • Katsuobushi (bonito flakes)
  • Aonori (dried seaweed flakes)
  • Chopped spring onions

  • Note: Feel free to adjust the ingredients in the filling based on your preference. You can add other vegetables like corn or peas, or omit the kimchi if you prefer a milder version.

    Bringing it All Together: Directions

    1. Prepare the Batter:

  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the egg, 1 cup of water, and dashi powder (if using).
  • Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix, as this can make the batter tough. Let the batter rest for at least 30 minutes.
  • 2. Make the Filling:

  • In a medium bowl, combine the chopped octopus, ham, shrimp, carrots, spring onions, and kimchi (if using).
  • In a separate bowl, mix together the mayonnaise, oyster sauce, soy sauce, and black pepper.
  • Add the wet ingredients to the dry ingredients and mix well to combine.
  • 3. Cook the Takoyaki:

  • Heat a takoyaki pan over medium heat. Brush each cavity lightly with oil.
  • Fill each cavity about ¾ full with batter.
  • Immediately add a small piece of filling to the center of each batter-filled cavity.
  • Pour a little bit of the remaining water (2 tablespoons) into the spaces between the takoyaki balls. This will help them steam and cook evenly.
  • Once the bottom of the takoyaki starts to solidify, use a takoyaki pick or skewer to gently turn them over.
  • Continue to cook, rotating the takoyaki occasionally, until golden brown and cooked through on all sides. This takes about 5-7 minutes.
  • 4. Assembly and Enjoyment:

  • Once cooked, remove the takoyaki from the pan and place them on a plate.
  • Drizzle generously with takoyaki sauce and mayonnaise.
  • Sprinkle with katsuobushi, aonori, and chopped spring onions.
  • Serve hot and enjoy the delightful combination of textures and flavors!

  • Nutrition Facts (per serving, approximately 10 takoyaki)

    This recipe yields approximately 10 takoyaki. Here’s an estimate of the nutritional content per serving: