appetizers2

Another favorite of mine is the Takoyaki (octopus balls), yet another Japanese delicacy. If you reside in the Philippines, the Takoyaki is also known as Samurai balls. Samurai is a small food stall located in SM Megamall Supermarket and Rustan's Supermarket near Greenmeadows Village. They serve Japanese cuisine fast food style, but their specialty is no other than the Samurai Takoyaki balls. I can't get enough of this that's why I had to learn how to make them myself. The Samurai balls are usually served hot with a sweet and tangy sauce and sprinkled with this delicious but mysterious powder. I'll investigate on the powder one of these days. Maybe I can ask the lady who sells Takoyaki and trick her into giving me the recipe of the sauce too.

Ingredients:

   200g chopped boiled octopus (you may use squid if octopus is unavailable)
   cooking oil
   benishoga (pickled ginger- to taste)
   chopped scallions (to taste)
   tenkasu (rice crispies or tempura crisps- to taste)

(Batter):

   450cc water
   1 piece konbu (kelp), 10cm square
   15g powdered katsuo-bushi (shaved dried bonito)
   200g flour
   2 eggs

(Sauce):

   commercial takoyaki sauce
   or worcestershire sauce
   or bulldog sauce
   or mayonnaise (Best Foods or Hellman's- but Kewpie Mayo is the best)

*Takoyaki balls are usually served at street stands, but they can also be made at home. However, it will help if you have a Takoyaki grill, or a similar device with 3-centimeter diameter cups.

Directions:

1. Clean the konbu (kelp) by wiping it lightly with a cloth.
2. Cut the konbu into 2 centimeter wide partial strips against the grain, but do not cutall the way to the edge (like comb).
3. Add the water and konbu to a pot, and cook uncovered over low fire.
4.Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.
5. Add shaved katsuo-bushi (shaved dried bonito) to the water as it starts to boil.
6. After the liquid has been boiling for a minute or two, turn off the heat.
7. Quickly remove the shaved katsuo-bushi from the liquid with a filter or strainer.Try to remove the katsuo-bushi while it is still floating on the surface, before it has a chance to sink.
8. Allow the liquid to cool.
9. Beat the eggs well then slowly add the liquid. Add the flour and mix until smooth.
10. Make a small test batch of 4 or 5 takoyaki first to check the consistency of the batter. Add more flour or water as needed.
11. Oil the takoyaki pan.
12. Add pieces of chopped octopus to each cup.
13. Pour in the batter.
14. Add benishoga (pickled ginger), chopped scallions, and tenkatsu (rice crispies) to taste.
15. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.
16. Remove from pan and serve with sauce and/or mayo.