Takoyaki au Gratin
Introduction to Takoyaki au Gratin
Takoyaki is a beloved Japanese street food that consists of savory round balls typically filled with diced octopus. Originating from Osaka, this delectable treat has become renowned worldwide for its crispy exterior and rich flavors. Takoyaki au Gratin is a delightful twist on the traditional recipe, combining the classic taste of Takoyaki with the creamy richness of gratin. This fusion results in a dish that is both comfortingly familiar and intriguingly unique.
Ingredients
- Octopus - 200g, diced
- Takoyaki batter - 200g
- Sliced green onions - 3 tablespoons
- Ginger - 2 tablespoons, pickled and chopped
- Bonito flakes - 1 tablespoon
- Tenkasu (fried tempura batter bits) - 4 tablespoons
- Cheese (grated) - 150g
- Béchamel sauce - 300ml
- Salt and pepper to taste
- Vegetable oil for cooking
Preparation
Step 1: Prepare the Takoyaki Batter
Start by mixing the Takoyaki batter according to package instructions. This usually involves combining flour, eggs, and dashi stock. Once mixed, allow the batter to rest for 30 minutes to develop flavor.
Step 2: Prepare the Fillings
Dice the octopus into small chunks suitable for filling. Slice the green onions and chop the pickled ginger. Set these ingredients aside, along with the bonito flakes and tenkasu.
Cooking Process
Step 3: Cook the Takoyaki
Heat a Takoyaki pan over medium heat and add a small amount of vegetable oil to each mold. Pour the Takoyaki batter into the molds, filling them halfway. Add a piece of octopus into each, along with some green onion slices, ginger, and tenkasu. Once filled, top off with more batter, completely covering the fillings.
Cook the Takoyaki until the edges start to set, then use a skewer to rotate them 90 degrees, allowing uncooked batter to flow out and form a ball. Continuously rotate the Takoyaki until evenly browned and crisp on the outside. This part of the cooking should take about 15 minutes. Ensure all sides are properly cooked and golden. Check with a cooking timer to manage the time effectively.
Step 4: Preparing Béchamel Sauce
While Takoyaki is cooking, prepare the béchamel sauce by melting butter in a saucepan, adding flour to create a roux, and then gradually whisking in milk until smooth and creamy. Season with salt and pepper to taste.
Step 5: Assemble the Takoyaki au Gratin
Preheat the oven to 200°C (392°F). Arrange the cooked Takoyaki in a baking dish. Pour the prepared béchamel sauce over the Takoyaki, ensuring even coverage. Sprinkle a generous layer of grated cheese on top.
Step 6: Baking
Bake in the preheated oven for approximately 15 minutes or until the cheese is bubbly and golden brown. Use a cooking timer if necessary to avoid over-baking.
How to Enjoy Takoyaki au Gratin
Once cooked, remove the Takoyaki au Gratin from the oven and let it cool slightly before serving. This dish is best enjoyed hot, savoring each creamy and crunchy bite. It pairs well with a fresh salad or can be enjoyed as a stand-alone snack or appetizer.
Whether you're hosting a gathering or simply craving a unique dish, Takoyaki au Gratin offers a gourmet experience with its rich blend of flavors and textures.