Miso-Takoyaki

Miso-Takoyaki is a delectable twist on the traditional Japanese street food, takoyaki, which are flavorful savory dough balls typically filled with chopped octopus and dusted with various condiments. Originating from Osaka, Japan, takoyaki has become iconic throughout Japan and beyond. This variant incorporates miso, adding a depth of umami flavor. Miso, a fermented soybean paste, is a staple in Japanese cuisine that enriches many dishes with its unique tang and complexity. Combining these two classics creates a unique taste that is both satisfying and culturally rich.

Ingredients

• Flour – 200 grams
• Dashi or water – 400 ml
• Eggs – 2 large
• White Miso – 1 tablespoon
• Soy Sauce – 1 teaspoon
• Cooked Octopus – 100 grams, chopped into bite-sized pieces
• Green Onions – 2 tablespoons, finely chopped
• Tempura Scraps (tenkasu) – 2 tablespoons
• Pickled Ginger (beni shoga) – 2 teaspoons, finely chopped
• Toppings: Takoyaki Sauce, Mayonnaise, Aonori (dried seaweed flakes), Bonito Flakes
• Vegetable Oil – for cooking

Preparation

Before starting the cooking process, ensure that all ingredients are prepped and ready to go. Chop the octopus into small, bite-sized pieces. Next, finely chop the green onions and pickled ginger. This preparation step ensures a smooth cooking process as takoyaki requires a bit of speed and consistency, especially when turning the batter in the pan.

Making the Batter

1. In a large bowl, whisk together flour, dashi or water, eggs, miso, and soy sauce. Mix until the batter is smooth and free of lumps. The batter should have a runny consistency, almost like pancake batter, which helps in achieving soft and fluffy takoyaki balls.

Cooking Process

1. Heat the Takoyaki pan over medium heat and generously brush each hole with vegetable oil. Fill each hole with the batter about 3/4 full.

2. Add a piece of octopus in each hole, followed by a sprinkle of the prepped green onions, tempura scraps, and pickled ginger. Fill the remaining space with more batter if necessary. It’s okay if the batter overflows a bit as you will fold this into the takoyaki while turning them.

3. Allow the batter to cook for 1-2 minutes until the bottom is cooked enough to form a skin. Then, use a skewer or bamboo pick to gently turn each takoyaki into a ball by leaning it to one side and letting the uncooked batter spill into the hole. Cook the now-turned side for another minute. This flipping technique will create perfectly round takoyaki. Continue cooking and turning until each ball is evenly golden brown and crispy on the outside. This process should generally take about 8-10 minutes in total. Remember, timing is crucial, so consider using a cooking timer to get it just right.

Serving Miso-Takoyaki

Once cooked, transfer the takoyaki balls onto a plate. Drizzle with takoyaki sauce and mayonnaise, then sprinkle generously with bonito flakes and aonori, which add an extra layer of flavor and attractiveness to the dish.

How to Enjoy

Miso-Takoyaki is best enjoyed fresh off the pan while the inside is still piping hot and the outside remains slightly crispy. Each bite combines the softness of the batter with the chewiness of the octopus, complemented by the umami-rich taste of miso married with the tang of toppings and sauces. These bite-sized balls are perfect for a savory snack or appetizer that can be shared among friends and family during gatherings.

Pairing it with a refreshing cup of iced green tea or a cold beer can enhance the experience, balancing the richness of the dish.