Takoyaki in a cake pop maker recipe

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Takoyaki in a cake pop maker recipe

Don't have a takoyaki pan but you DO have a cake pop maker? This is your lucky day because I'll show you how to use one and make delicious takoyaki yourself!

Course Snack

Cuisine Japanese

Keyword Takoyaki

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 463kcal

Author Joost Nusselder

Cost $10

Equipment

Cake pop maker

Ingredients

Takoyaki batter

10 ounces all-purpose flour
3 eggs
4 1/4 cups water (1 liter)
1/2 tsp salt
1/2 tsp kombu dashi stock you can use granules
1/2 tsp katsuobushi dashi stock you can use granules
2 tsp soy sauce

Filling

15 ounces boiled octopus in cubes or you can use any other type of protein as a filling, although it wouldn't really be takoyaki
2 green onions sliced
2 tbsp tenkasu tempura bits (or use rice krispies)
3 ounces shredded cheese

Toppings

1 bottle Japanese mayonnaise add to taste
1 bottle Takoyaki sauce (you can buy it bottled at a lot of the Asian groceries, you can't miss it with the picture of takoyaki on the front)
1 tbsp bonito flakes
1 tbsp Aonori or seaweed strips (Aonori is a type of powdered seaweed)

US Customary - Metric

Instructions

Crack the eggs in a small mixing bowl and add the water as well as the stock granules, then beat the mix manually or with an egg beater. Pour the egg-water-stock granules mixture into the flour, then add salt and mix well (with an egg beater or manually) until you’ve successfully created the batter. Now, heat up your cake pop maker to get started!
Two minutes into heating the device, pour the takoyaki batter into the spherical molds until they are full. Try to do this as accurately as possible, but it’s okay if you accidentally make the batter in the molds spill over the brim. Those will be some really crispy bonuses when you're done! While you’re pouring the takoyaki in the cake pop maker, add the green onions in each ball, add your octopus, the shredded cheese, and the tempura bits, or use rice Krispies.
Two to 3 minutes into cooking the takoyaki, you may now flip it over in order for the other side to cook. Use a bamboo or metal skewer when flipping the ball over in order to not ruin its spherical shape. Flip it over halfway and add more batter in the side of the cake pop sphere that opened up by flipping the ball to the side. Then slowly turn the ball so the cooked batter is up top and the runny batter at the bottom. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. Let it sit in the pan for another 60 seconds before flipping it over. The takoyaki balls should be easier to turn over once they’ve cooked through because the batter will no longer stick to the pan. Don't close the cake pop maker because the top part of the ball will overcook if you do that.
You will know when the takoyaki is done because it will have a light brown crispy texture on the outside and you can flip them easily in their holes as they no longer stick to the pan. The overall cook time is estimated to be 10 minutes per batch from the time you’ve placed them on the stove to the time you’ll take them out.
Place the hot takoyaki on a clean plate, then drizzle them with Japanese mayonnaise and takoyaki sauce. Sprinkle them with aonori and bonito flakes as well. Then serve them to your guests.

Nutrition