Takoyaki Set
1 hour 30 minutes
1 complete set of Takoyaki
Takoyaki is a popular Japanese street food made of round, savoury balls filled with batter with octopus. Known for its crispy exterior and soft, flavourful interior, it's often topped with savory sauces, bonito flakes, and spring onions. A must-try treat at festivals and food stalls!
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- Takoyaki
- Wakame Salad
- Asari Miso Soup (Clam Miso Soup)
- Dairy Product
80 ml UHT Banana Flavored Milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
569.4 kcal
Carbohydrate
73.1 g
Fat
17.0 g
Protein
31.1 g
- Takoyaki
- Wakame Salad
- Asari Miso Soup (Clam Miso Soup)
- Dairy Product
80 ml UHT Banana Flavored Milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
714.2 kcal
Carbohydrate
99.8 g
Fat
18.0 g
Protein
38.3 g
- Takoyaki
- Wakame Salad
- Asari Miso Soup (Clam Miso Soup)
- Dairy Product
80 ml UHT Banana Flavored Milk - Fruit
4 sliced (40 g) Watermelon
Nutrition Value in 1 Serving
Calories
853.6 kcal
Carbohydrate
122.1 g
Fat
21.0 g
Protein
44.0 g
Takoyaki (2pax)
Ingredients A: batter
| 3/4 cup (95g) | All-purpose flour (plain flour) |
| 1 1/3 cup | Water |
| 1 no | Egg |
| 1½ tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: filling
| 30 g | Chuka idako (seasoned octopus), thinly sliced |
| 1 tbsp | Dried bonito flakes (ground to a powder) |
| 1 tsp | Spring onion, thinly sliced |
Ingredients C: sauce (mix well)
| 1 tbsp | Worcestershire sauce |
| 2 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Dried bonito flakes |
| 1 tbsp | Mayonnaise |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix well all ingredient (A) to prepare the batter.
- Heat the takoyaki pan over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with cooking oil. When smoke starts to rise, pour the batter to fill the chambers.
- Add 1–3 pieces octopus to each chamber, scallion and sprinkle on top the grounded bonito.
- When the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, allowing the connected dough to be stuffed back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. Let it cook and rotate them 90 degrees again to ensure them cook evenly it into a ball.
- Serve with sauce and other toppings.
Wakame Salad
Ingredients A:
| 20 g | Dried wakame seaweed |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, julienned |
| 5 g | Edamame |
| 2 g | Toasted sesame seed |
Ingredients B: dressing
| 1 tsp | TUMIX® Anchovy Stock |
| 1 sachet | Pal Sweet® Sweetner |
| 1/2 tsp | Sesame oil |
| 1 tsp | Toasted sesame |
| 2 tsp | Light soy sauce |
| 1½ tsp | Rice vinegar |
| 1 string | Spring onion, sliced |
- Soak the dried wakame in a bowl of water for 10 minutes. The seaweed will expand and become tender. Drain and gently squeeze out any excess water and cut into bite-sized pieces.
- In a small bowl, mix together ingredient (B) until it is fully dissolved.
- In a large bowl, combine the rehydrated wakame, carrots, cucumber, and edamame. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated.
- Sprinkle toasted sesame seeds and chopped green onions on top of the salad, served cold.
Asari Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add the water and miso paste, combine until dissolve, simmer it.
- Season with TUMIX® and AJI-NO-MOTO®. Mix well.
- Add the shredded wakame and lala clam, bring it to a simmer.
- Finish with sliced spring onions.
Takoyaki
Ingredients A: batter
| 80 g | All-purpose flour (plain flour) |
| 1 1/3 cup | Water |
| 1 no | Egg |
| 1½ tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: filling
| 50 g | Chuka idako (seasoned octopus), thinly sliced |
| 1 tbsp | Dried bonito flakes (ground to a powder) |
| 1 tsp | Spring onion, thinly sliced |
Ingredients C: sauce (mix well)
| 1 tbsp | Worcestershire sauce |
| 1 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Dried bonito flakes |
| 1 tbsp | Mayonnaise |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix well all ingredient (A) to prepare the batter.
- Heat the takoyaki pan over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with cooking oil. When smoke starts to rise, pour the batter to fill the chambers.
- Add 1–3 pieces octopus to each chamber, scallion and sprinkle on top the grounded bonito.
- When the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, allowing the connected dough to be stuffed back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. Let it cook and rotate them 90 degrees again to ensure them cook evenly it into a ball.
- Serve with sauce and other toppings.
Wakame Salad
Ingredients A:
| 20 g | Dried wakame seaweed |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, julienned |
| 5 g | Edamame |
| 2 g | Toasted sesame seed |
Ingredients B: dressing
| 1 tsp | TUMIX® Anchovy Stock |
| 1 sachet | Pal Sweet® Sweetner |
| 1/2 tsp | Sesame oil |
| 1 tsp | Toasted sesame |
| 2 tsp | Light soy sauce |
| 1½ tsp | Rice vinegar |
| 1 string | Spring onion, sliced |
- Soak the dried wakame in a bowl of water for 10 minutes. The seaweed will expand and become tender. Drain and gently squeeze out any excess water and cut into bite-sized pieces.
- In a small bowl, mix together ingredient (B) until it is fully dissolved.
- In a large bowl, combine the rehydrated wakame, carrots, cucumber, and edamame. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated.
- Sprinkle toasted sesame seeds and chopped green onions on top of the salad, served cold.
Asari Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add the water and miso paste, combine until dissolve, simmer it.
- Season with TUMIX® and AJI-NO-MOTO®. Mix well.
- Add the shredded wakame and lala clam, bring it to a simmer.
- Finish with sliced spring onions.
Takoyaki
Ingredients A: batter
| 3/4 cup (95g) | All-purpose flour (plain flour) |
| 1 1/3 cup | Water |
| 1 no | Egg |
| 1½ tsp | Baking powder |
| 1½ tsp | TUMIX® Anchovy Stock |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: filling
| 70 g | Chuka idako (seasoned octopus), thinly sliced |
| 1 tbsp | Dried bonito flakes (ground to a powder) |
| 1 tsp | Spring onion, thinly sliced |
Ingredients C: sauce (mix well)
| 1 tbsp | Worcestershire sauce |
| 1 tbsp | Tomato sauce |
| 1 tbsp | Oyster sauce |
| 1 sachet | Pal-Sweet® Sweetener |
Ingredients D: toppings
| 1 tbsp | Dried bonito flakes |
| 1 tbsp | Mayonnaise |
| 1 pc | Dried yaki nori seaweed |
| 1 tangkai | Spring onion, thinly sliced |
- Mix well all ingredient (A) to prepare the batter.
- Heat the takoyaki pan over medium heat. Use a brush to generously grease the pan‘s rounded chambers and flat top surface with cooking oil. When smoke starts to rise, pour the batter to fill the chambers.
- Add 1–3 pieces octopus to each chamber, scallion and sprinkle on top the grounded bonito.
- When the batter on the bottom has set and is slightly crisp, use skewers to break the connected batter between each chamber. Then, rotate each piece 90 degrees (a quarter turn) toward the bottom of the pan, allowing the connected dough to be stuffed back into the ball as you turn it. The uncooked batter will flow out from inside to create another side of the ball. Let it cook and rotate them 90 degrees again to ensure them cook evenly it into a ball.
- Serve with sauce and other toppings.
Wakame Salad
Ingredients A:
| 20 g | Dried wakame seaweed |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, julienned |
| 10 g | Edamame |
| 2 g | Toasted sesame seed |
Ingredients B: dressing
| 1 tsp | TUMIX® Anchovy Stock |
| 1 sachet | Pal Sweet® Sweetner |
| 1 tsp | Sesame oil |
| 1 tsp | Toasted sesame |
| 2 tsp | Light soy sauce |
| 1½ tsp | Rice vinegar |
| 1 string | Spring onion, sliced |
- Soak the dried wakame in a bowl of water for 10 minutes. The seaweed will expand and become tender. Drain and gently squeeze out any excess water and cut into bite-sized pieces.
- In a small bowl, mix together ingredient (B) until it is fully dissolved.
- In a large bowl, combine the rehydrated wakame, carrots, cucumber, and edamame. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated.
- Sprinkle toasted sesame seeds and chopped green onions on top of the salad, served cold.
Asari Miso Soup
Ingredients:
| 250 ml | Water |
| 1/2 tbsp | Miso paste |
| 1 tsp | TUMIX® Anchovy Stock |
| 1/2 tsp | AJI-NO-MOTO® |
| 20 g | Dried wakame, soaked and shredded |
| 30 g | Soft tofu, diced |
| 1 tbsp | Spring onion, sliced |
- Add the water and miso paste, combine until dissolve, simmer it.
- Season with TUMIX® and AJI-NO-MOTO®. Mix well.
- Add the shredded wakame and lala clam, bring it to a simmer.
- Finish with sliced spring onions.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
TUMIX® Anchovy Stock Recipes
