Consider Camp Cuisine, a Snow Peak Explore series featuring our brand team’s foray into over-the-top outdoor cooking. This week, we feature our brand new Takoyaki Plate by sharing our own crafty rendition of the classic Japanese street food, Takoyaki, or savory Octopus dumplings.
Originally created in 1935 by Tomekichi Endo, the history and tradition of Takoyaki has flourished for over 80 years. During a recent stay in the cozy confines of the Neahkahnie Nest in Manzanita, Oregon, our brand team whipped up some incredibly savory Takoyaki balls that have become a favorite among staff and our industry friends alike.
Below you will find the step by step recipe based off the version by Shihoko of Chopstick Chronicles.
Please note: the Takoyaki Plate can get extremely hot while cooking so please take extreme caution when trying to replicate.
- 100 g flour
- 1 egg
- 300 ml dashi stock
- 50 g cooked octopus
- 1/4 cup of finely chopped scallions
- 1/4 cup Tenkasu
- 2 tbsp red pickled ginger
- takoyaki sauce
- Japanese mayonnaise
- seaweed flake to top
- bonito flake to top
1. Combine water, egg and dashi stock together in a bowl and mix well until frothy.
2. Sift the plain flour into a large bowl and add half of the water mixture over the flour.
3. Whisk them together well until all the dry flour is completely mixed in.
4. Add the remaining water and blend well.
5. Heat the takoyaki pan and oil the holes.
6. Pour the batter into the pan holes so they are approximately half-full then add the octopus, green onion, tempura crisps and pickled ginger then add more of the batter until it's just overflowing.
7. Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over.
8. Keep flipping them around until the takoyaki are a golden-brown color.
9. Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonaise then sprinkle with aonori and bonito flakes.
If you're interested in something a little more sweet, check out this Nutella Desert Takoyaki recipe.
- 1 cup self raising flour
- 1/4 cup caster sugar
- 1/4 tsp baking powder
- 1 egg + milk to make up 1 and 1/2 cups altogether
- 15 g melted butter
- Nutella 1 mini spoon size per pancake pop- about 15 tsp
1. Spoon 1 tsp of Nutella onto a tray lined with baking paper to make about 15 Nutella balls. Cover the tray with cling wrap and place it in the freezer until it is ready to be used.
2. Sift the flour, sugar, and baking powder together into a large bowl.
3. Break the egg into a measuring jug and whisk it then add the milk to make 1.5 cups of liquid and mix it together.
4. Add it to the dry ingredients and mix together.
5. Add the melted butter and combine the ingredients until it makes a smooth batter.
6. Heat a Takoyaki maker or a profiterole maker (these are a bit more shallow though) on medium heat and spray a little oil then pour the batter into each hole about 80% full (so a bit below the top).
7. Once the outside of each pancake pop is a bit more firm, add about 1 tsp of Nutella in the centre of each.
8. Use a kebab stick or skewer to scoop the pancake pops and flip them over.
9. Continuously keep spinning them around until they form a round circle and are evenly lightly brown.
10. Serve and enjoy!