Takoyaki is a finicky thing. I can never get the batter to be the right consistency. If you don’t add enough dashi it’s too cake-y and if you add too much it’s too watery and will never hold it’s shape. My mom’s a takoyaki master, but she has yet to give me the right ratios. So I’m stuck experimenting. Now I’ve made takoyaki before, but this time I made them less traditional. I was at Pat’s apartment and he didn’t have the right takoyaki ingredients (namely the ingredients for dashi), so we improvised. This turned out pretty well. We used chicken broth for the batter and bacon and mushrooms for a filling. It was like having breakfast for dinner! And to make things a tad easier, using the bacon preoiled the pan so there was no need to do that beforehand.
Ingredients:Batter -3 eggs -1/2 cup flour -1 cup of broth or dashi, cooled Filling -4 slices of bacon, diced -1 cup diced mushrooms Topping –Bulldog sauce -Scallions -Bonito flakes -pickled ginger slices -cheese
- Make the batter by whisking the eggs, flour and chicken broth into a mixing bowl. Transfer it to something that let’s you pour the batter with more control and ease, such as a liquid measuring cup or a teapot.
- Prep your ingredients. Dice your bacon and mushrooms. Set aside.
- Heat the pan and once it’s hot enough, add in the bacon. Make sure there are equal parts fat and meat in each takoyaki hole. You want the bacon fat to render and evenly coat the pan. I suggest using a long wooden skewer to move the bacon around to assure the oil has coated everything.
- Add in the mushrooms and let cook for 30 seconds or so. Now pour in the batter, so that it just reaches the top of the takoyaki holes. The batter will rise a bit, so the key is to not overfill.
- Now here’s the hard part. DON’T TOUCH THE TAKOYAKI for at least 3 to 5 minutes. You want the egg mixture to brown and cook enough to hold it’s shape. Also if you don’t cook it enough, the batter will stick to the pan and result in badly shaped takoyaki.
- Flip the takoyaki by using a wooden skewer around the edges of the takoyaki, as if you’re drawing a circle. The circular motion should cause the takiyaki to rise and flip itself over. This is a lot harder than it seems, so don’t worry if you can’t get it right the first time. I suggest slowly running your wooden skewer along the edges to see if the takoyaki is ready (the batter should easily separate from the pan) and then, if it’s ready, quickly running your skewer around the edges. The key is to be fast, as the speed will make it easier to flip them.
- Once they’re all flipped, let them cook for another couple of minutes until you can lift the takoyaki out of the pan.
- Top with any toppings you desire, such as bulldog sauce, bonito flakes, etc.
It’s not perfect yet, so I’ll still keep experimenting and once I get it riht, I’ll upload another post! Until then!
Hugs and puppies,