Super Easy Takoyaki Recipe with Low Budget Ingredients

The following Takoyaki recipe is delicious and can be used to generate income. Takoyaki is a traditional Japanese food that comes in the shape of a round or a ball. Wheat flour, eggs, and other substances are used to make takoyaki dough. The surface is golden, while the inside is softly textured. Katsuobushi, mayonnaise, seaweed flakes, takoyaki sauce, or chili sauce are common complementing flavors in Takoyaki.

Getting to Know Katsuobushi, One of the Takoyaki Recipes’ Complementary Ingredients/Toppings

The katsuobushi that wiggle on top of the Takoyaki are actually bonito fish flakes. I used to be frightened about eating Takoyaki because I thought this katsuobushi wiggled because it was still alive. Katsuobushi are typically brown in hue and are as thin as paper sheets.

The process of making katsuobushi is pretty challenging. The dried bonito fish flakes are first smoked, fermented, then dried. The fish will be cleaned and filleted before being cooked over low heat and smoked every few days of the month before being dried in the sun.

The bacterium Aspergillus glaucus is essential in the katsuobushi fermentation process. Bacterial culture will create a protective layer on the fish, allowing the fermentation process to proceed and all types of moisture to be absorbed completely. This layer will be removed on a regular basis to allow the fish to thoroughly dry.

Katsuobushi is normally sold per kg in the market, with prices ranging from Rp. 150,000 to Rp. 200,000, but because this 1000’s takoyaki recipe is created with inexpensive ingredients and sold cheaply, we don’t use it. Simply drizzle the sauce and mayonnaise on top. Furthermore, we do not utilize octopus meat in the filling; instead, we use cheese, meatballs, and sausage.

Tips for Making Takoyaki

Here are some suggestions for making a pleasant, delectable, and soft Takoyaki meal when practicing the Takoyaki recipe for sales.

1. Mix All Ingredients

Before you start the steps in this Takoyaki recipe, prepare all the ingredients first. Starting from eggs, flour , salt, and others. Then, beat the eggs with the powdered broth, and salt until well combined. Next, add the flour and other ingredients, knead the dough by folding it backwards, not in a circle so that the Takoyaki dough doesn’t stick like rubber.

2. Heat the takoyaki pan

In the process of baking Takoyaki, you need a special baking sheet or mold for Takoyaki. Place the baking sheet in a position that is not so close to the source of the fire. You can add a base under the takoyaki pan on the stove so that the takoyaki doesn’t burn before it’s fully cooked.

Do not forget to preheat the pan with cooking oil about 1/3 of the height of the mold hole on medium heat. So, the outer layer of the Takoyaki dish is not so thick when cooked.

3. Pour the Dough Correctly

When pouring the dough into the mold, you have to do it in 3 stages. The first stage, pour the egg mixture about half the mold first. Then, the second step is to add the Takoyaki stuffing. The last stage, cover the stuffing with egg mixture again until the mold is full.

4. Cook until it expands

Bake the Takoyaki until the bottom is perfectly cooked. You can also tell the level of doneness of Takoyaki by its fluffy shape. When the takoyaki has risen, it means that the dough should be turned over and the bottom is ready.

It’s a good idea to use a skewer when turning the Takoyaki, so that the shape of the Takoyaki looks perfectly round and doesn’t get damaged.

Tips for Choosing Takoyaki Mold

When trying this Takoyaki recipe, of course you will need a Takoyaki mold or pan. Here are some tips for choosing Takoyaki molds:

1. Pay attention to how to use and type of mold

The electric-type Takoyaki mold uses a power source to bake the Takoyaki dough. Setting the temperature and how to use it is much easier if you use this type of mold.

The Takoyaki mold in the form of a baking sheet will certainly save space when storing and easy for you to clean after you finish baking the Takoyaki dough.

While the Takoyaki mold attached to the gas stove makes it easier for you to take it anywhere. However, you must provide a small gas cylinder when you want to use it.

2. Adjust the Number of Mold Holes to Your Needs

Takoyaki molds that are easy for you to clean, of course, tend to be used longer and are more hygienic. Therefore, you should choose a type of mold that is easy to remove and should be cleaned regularly after cooking.

Also make sure you pay attention to the size of the hole in the Takoyaki mold. The standard size of the Takoyaki hole commonly used by traders is 3.8 cm.

3. Consider Choosing an Easy-to-Clean Mold

Takoyaki molds that are easy for you to clean, of course, tend to be used longer and are more hygienic. Therefore, you should choose a type of mold that is easy to remove and should be cleaned regularly after cooking.

You can also choose a Takoyaki mold that has a non-stick coating because it will be easier to clean the stains from the Takoyaki dough and will not leave stains.

Stains that stick will usually make the mold rust faster. If the mold is rusty, your Takoyaki dish is definitely not hygienic. You also have to spend a budget for the purchase of a new mold.

Takoyaki Recipe without Octopus

Recipe by Dapur Aisyah humaira

Resep Takoyaki untuk Jualan Harga 1000an, Mudah dan Murah

Course: CakeCuisine: JapaneseDifficulty: Easy

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Servings

15

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

186

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• Main Ingredients

• 200 g wheat flour

• 1 tbsp cornstarch

• 1 egg

• 1/2 tsp stock powder

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 500 ml water

• 50 ml cooking oil

• Stuffing Ingredients

• 1 pack cheese

• 3 meatballs

• 2 sausages

• 1 scallion

• Supplementary Ingredients

• 1 sachet mayonnaise

• 1/22 small bottle of chili sauce

Directions

• Fill a container halfway with flour, cornstarch, powdered broth, salt, garlic powder, and eggs. Stir everything together thoroughly.
• Gradually add water. Stir until the dough is smooth and all of the ingredients are completely combined.
• Fill a measuring cup halfway with dough. To make the dough simpler to pour.
• Heat the takoyaki mold, brush with enough cooking oil.
• Pour the takoyaki mixture starting from the center of the mold. Bake Takoyaki over low heat.
• Add the takoyaki filling.
• Gently tilt the takoyaki using a skewer. Add a little dough.
• Flip the takoyaki, so that it is round.
• When the takoyaki is half cooked, move it to the side hole. Repeat the previous steps until the takoyaki batter is used up.
• When the takoyaki is browned, take it out, put toppings on it, then serve.

Recipe Video