Yesterday, lil’ sis and I made takoyaki! (with help and supervision of elder cousin who is a caterer, of course. lol) Made two batches, or 40 tako-balls overall coz it was yum~ Cooking time for two batches: about an hour, inclusive of preparation and tako-rolling time.
The main ingredients are simple, but not easily found in your regular hypermarkets. So I made purchase with an online company, Ar-Rozaq, who usually supplies to takoyaki franchises.
They were friendly peoples, though were 20 minutes late on our first COD. Buuuut that’s a story for another time. =w=
So first, takoyaki batter. Lil’ sis was in charge of this one.
- 100g takoyaki mix
- 340ml water
- 1 egg
Mix em all up and well. Lil’ sis added the tako-mix into water little by little, then the egg came in last. It was kinda watery and we were kinda worried, but when we started cooking it hardened-up real fast. :D
The fillings were my responsibility. Prepared a few items and chopped them up well. Some needed to be cooked first tho. Forgot the cheese, but it was fun just putting things in there and testing how it tasted. :P
- beef sausages
- fake crab sticks
- chuka idako / baby octopuses
- seaweed flakes (yup, we tried this out. XD)
- spring onion (added in all takoyaki for flavor)
We also had these items as condiments:
- Kew-Pie Mayo
- Bonito flakes
- Seaweed flakes
Then, cooking time! We started heating the tako-plate when we were preparing the ingredients. Used the short wooden toothpicks as tako-picker substitute as metal picks would ruin the non-stick surface of the tako-plate.
- Wiped the cups of the moulds with cooking oil.
- Poured the batter onto the hot tako plate. (For the first batch lil’ sis poured slowly into each cup, so that took some time. For the 2nd batch I literally just pour all over, didn’t mind as I poured overflowing the cups as I was still gonna use em all later.)
- Placed fillings into balls and sprinkled spring onions.
- Poured the rest of the batter onto the fillings. We let it overflow onto the edges of the moulds.
- Turned the balls 90 degrees and collected the excess batter from around the mould to fill up the half-spheres into round balls, then fully turned the balls over to cook the other side. (This was when cousin sprung up from her supervision-mode into assisting-mode. The tako-turning was an epic workout; cousin did great, I did okay cousin said *preens*, and lil’ sis was fumbling so cousin took over her part of the plate. Some of the balls got enough batter so those were round and plump, while others didn’t and we could clearly see the fillings after we finished cooking them.)
- Left the balls in their cups, and kept turning them over until they were slightly golden. (The 1st batch of tako-balls took their sweet time to brown a bit. I suspect because the plate wasn’t hot enough before we started cooking. The 2nd batch browned a bit over golden, coz the plate was hot enough and I turned them over a bit late, lol)
- When the balls were slightly golden and bouncy when pressed, they were considered cooked and taken off the hot plate.
- Added the sauce, mayo, seaweed flakes and bonito flakes, in that order, onto the balls. And we’re done.
- EAT TIEM~ XD
The taste was okay. I liked the tako-balls better with extra sauce and mayo, while dad preferred his with less mayo
so I polished off the mayo from his plate. Waste not want not, tehee! Lil’ sis liked the ones with sausages. Me? The chuka idakos were my favorite! The ones with the fake crab sticks tasted the best though. Mom commented that the tako-balls tasted okay but smelled a bit too fishy for her tastes (note: don’t add bonito flakes for those who aren’t big fans of Japanese foods). My aunt recommended that we should cook the balls slightly longer coz she said that the inside weren’t cooked enough. Then, I explained that takoyaki balls are meant to have the insides a bit gooey.
I was full after just a few balls. Lil’ sis wondered if this was how the Japanese can keep their slim figures, coz they become full after eating so little. :P
Recommendations for future cooking:
- Add some salt into the batter. I believe this has a lot to do with Malaysians needing that extra kick of sodium on our tongues for the foods to taste better. Which may be why the crab sticks tasted the best to me; it was salty.
- Prepare more outrageous fillings. While most of the fillings I had bought beforehand were like what you’d find in everyday tako-balls, we had so little at home to work on, so not much experimentation went on. Boo hoo.
Making takoyaki took a quite a bit of money, perseverance and time. But the end-product was soooo worth the effort. \ ˚▽˚ / ♥