| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 432 | 23g | 6g | 44g |
| sugars | fibre | protein | salt |
| 10g | 2g | 24g | 2.5g |
Growing up, my family’s meals centered around farm-fresh, hearty Midwestern staples. But the culinary world was something I loved to explore and, soon enough, I was recreating the taste of the world in our Nebraska kitchen. One of these recreated dishes is Takoyaki with Aonori, a vegetable-based dish that, in my humble opinion, creates a perfect harmony between Midwestern comfort and exotic flavors.
Exploring the Flavors of Takoyaki with Aonori
The Takoyaki with Aonori tantalizes the palate with the richness of Takoyaki flour and dashi soup. The cubed octopus adds a delicate sea touch, but the true stars of the dish are the crispy Tenkasu and Aonori. These seaweed flakes bring a fresh, earthy note that enriches the taste profile. And let’s not forget the pickled red ginger, which adds a tangy kick, and the creaminess of the Japanese Mayonnaise — a concession to the comforts of my Nebraska childhood.
This dish reminds me of the mainstays of our Midwestern fare. Much like the beef stew served during Sunday suppers at the local church, the Takoyaki sauce unites all these flavors, adding its sweet, tender note to the ensemble.
A Healthy Choice
Beyond the indulgence of flavors, another reason I love the Takoyaki with Aonori is the health benefits it offers. Octopus, for one, is a great source of protein and B12 vitamins, while Aonori is known for its high iodine content. So, in indulging this dish, you’re not just savoring exotic flavors, you’re feeding your body nutrients it needs!
Pair this with a crisp, refreshing sake like Dassai 23 Junmai Daiginjo and you’re in for an authentic Japanese gourmet treat — all from the comfort of your own home.
So, here’s to good food, gusto for taste adventures, and the blend of culinary traditions. Enjoy!
What You’ll Need
- 2 cups of Takoyaki flour
- 2 eggs
- 4 cups of dashi soup
- 1 cup cubed Octopus
- 1/2 cup chopped Green onions
- 1/2 cup picked red ginger
- 1 cup Tenkasu (crunchy bits of deep fried flour-batter)
- 1/4 cup Aonori (seaweed flakes)
- 3/4 cup katsuobushi (Bonito flakes)
- 1 cup Takoyaki sauce
- 1 cup Japanese Mayonnaise
Method
Step One
Start by mixing 2 cups of takoyaki flour and 2 eggs in a large bowl until smooth.
Step Two
Gradually add 4 cups of dashi soup into the mixture and stir well to ensure there are no lumps, which creates your takoyaki batter.
Step Three
Preheat your takoyaki pan and lightly grease it. Once heated, fill the molds of the pan with the batter.
Step Four
Add a piece of cubed octopus into each mold, then sprinkle the chopped green onions, pickled red ginger, and tenkasu over the batter in the pan.
Step Five
Once the bottom of the takoyaki has set, turn each ball with a pick to cook the other side. Continue rotating the balls until they are crispy on the outside and lightly gooey on the inside.
Step Six
When the takoyaki are cooked, evenly distribute them onto a plate. Drizzle your takoyaki with the takoyaki sauce and the Japanese mayonnaise.
Step Seven
To finish, sprinkle the takoyaki with a generous amount of aonori and katsuobushi. Serve hot and enjoy your homemade takoyaki!
