The batter recipe
- 300g / 10.5 oz hakuriki ko (low-gluten white flour): use cake flour (preferred) or all-purpose flour
- 3 eggs
- 1 liter (4 1/4 cups) of ice water, with the cubes strained out before adding to the mix
- 3 grams salt (about 2/3 tsp.)
- 1/2 tsp. kombu dashi stock granules
- 1/2 tsp. katsuo dashi stock granules
- 2 tsp. soy sauce
My adjustments: I made dashi stock using the cold water method instead of using the dashi stock granules, and increased the salt to 5 grams to compensate. The dashi was ice cold from being in the fridge anyway, so I just put in a few ice cubes. The water/dashi is ice cold to prevent the gluten in the flour from developping. If you are using dashi granules, you can just use a teaspoon of one type (such as Hondashi (which is a brand name by the way)).
To make the batter: Beat the eggs, and mix together with the ice water and dashi stock granules (or ice cold dashi) and soy sauce. Add the flour, and mix together lightly. Don’t worry about getting all the lumps out - it’s best not to overmix the batter. So easy!
|Karin's son Catsu helping mix the batter|
|Tomoko starting to cook the Takoyaki|
To get started we filled the hot pan mold with the mix, which looked similar in consistency to crepe batter. As it was heating up they filled each takoyaki ball with different kinds of filling. The types we had were, octopus, prawns, cherry tomatoes (home grown), ginger, green onions, cheese and sausage. After the second batch we started to get creative by adding curry powder, various hot sauces, wasabi and kimchi to test out the flavors. They were all really good. Once the filling was added the girls poured more batter on top to seal in the filling. Once the takoyaki’s started to heat up and cook on the bottom they would be twirled and flipped over so the other side could cook, using long thin bamboo sticks. The best part about making takoyaki is the process. You sit around with friends, talking and laughing while adding the fillings and flipping the takoyaki’s over and over to make sure all the sides are cooked and golden brown. The process takes about 20 minutes. When they are finished the topping is then added. mayonnaise and tokoyaki sauce are thinly squeezed across. Then they are topped with katsuobushi (dried bonito flakes) and aonori (green seaweed powder).
They were cooked to perfection with the inside hot and soft, but not raw and mushy like I have had before (gross). My friend Karin brought her son to the party, which brought great energy. He is so cute and well behaved. He could speak to me in English a little bit and he was very polite and adorable. Each person who came over brought a desert or gift (how Japanese). So after dinner we all had a piece of this gorgeous green tea cake. I sent everyone home with a bag of fresh mint from my garden and a small bag of decorative cookies that someone brought to the party. The biggest thing I was worried about was not having enough chairs for people. I didn't realize until everyone got there and they just started sitting on the floor that the chair dilemma was over.