From yenit julia tajiri's kitchen in Peru.

Originally published on Cookpad Peru as Japanese Takoyaki en Bolas Grandes 🦑, with US measurements.

Japanese Takoyaki in Large Balls 🦑

Name: Japanese Takoyaki in Large Balls 🦑
Total time: 1800 s
Cuisine: American
Ingredients: 2 cups all-purpose flour (unbleached); 1 egg; 7 oz cooked octopus; 2 leaves cabbage, chopped; 2 oz benishoga (red ginger); 0.7 oz tenkasu (small pieces of fried dough); oil; as needed Japanese mayonnaise,; as needed Dried bonito flakes (katsuobushi),; Aonori, to taste; Takoyaki sauce

yenit julia tajiri @cook_9712075

japon

For takoyaki lovers 😋👀 Today I made them again, but larger, allowing for more filling, with more octopus, cabbage, and benishoga. It's a simple recipe based on octopus. These dough balls are very famous and well-known, typical of the Kansai region of Osaka, Kyoto, Kobe, and surrounding areas. They are widely consumed during Japanese Matsuri festivals. The meaning of these famous balls is popular: Tako means *OCTOPUS* and YAKI means to fry. They are very quick and easy to prepare, and as always, they turned out great.

yenit julia tajiri @cook_9712075

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Ingredients

30 minutes

2 cupsall-purpose flour (unbleached)
1egg
7 ozcooked octopus
2 leavescabbage, chopped
2 ozbenishoga (red ginger)
0.7 oztenkasu (small pieces of fried dough)
oil
*For decoration**
as neededJapanese mayonnaise,
as neededDried bonito flakes (katsuobushi),
Aonori, to taste
Takoyaki sauce

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Steps

30 minutes

1

Prepare the necessary ingredients for the takoyaki. Chop the cabbage and benishoga. Cut the octopus and a portion of tenkasu. In a bowl, combine the flour, salt, egg, and water, mixing until you get a smooth batter. Pour it into a more manageable container and set aside.
2

Grease the takoyaki pan with oil and heat it. Pour in the batter and add the filling: a bit of tenkasu, octopus, cabbage, and benishoga. Pour in small amounts to cover, and turn them with the help of chopsticks.
3

As they cook, keep turning the takoyakis. When they are round and cooked through, remove them from the pan. Serve them on a plate, decorating with takoyaki sauce, mayonnaise, aonori, and katsuobushi.

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Cooksnaps

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yenit julia tajiri @cook_9712075

Published in the US on April 09, 2025 13:42

japon

Hola!! Soy de Peru, vivo en Japón es mi segunda Casa pero mi corazón es Peruano* Apasionada por la Culinaria más me indentifico con comida saludable me gusta cocinar para mi casa Familia lo básico platos simples y sencillo sin complicarme mucho en la Cocina espero les guste >

Keywords

Ginger Egg Cabbage Octopus Mayonnaise

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