Takoyaki Inferno

Introduction to Takoyaki Inferno

Takoyaki, a beloved Japanese street food, originated in Osaka in the 1930s. This ball-shaped snack is traditionally filled with diced octopus, tempura scraps, pickled ginger, and green onion. In this recipe, we explore the fiery version known as Takoyaki Inferno, infusing it with spicy ingredients that elevate its flavors for those who adore heat. The perfect Takoyaki Inferno balances texture with fiery tastes, offering a crispy exterior and a molten interior.

Ingredients

• Octopus - 200g, diced
• Flour - 1 cup
• Dashi stock - 2 cups
• Eggs - 2, beaten
• Spicy Mayo - 1/2 cup
• Pickled Ginger - 2 tablespoons, chopped
• Green Onion - 2 tablespoons, finely sliced
• Tempura Scraps (Tenkasu) - 1/4 cup
• Hot Sauce - 3 tablespoons
• Soy Sauce - 1 tablespoon
• Bonito Flakes - 1/4 cup
• Seaweed flakes - 2 teaspoons
• Cooking Oil - as needed for greasing

Preparation

Step 1: Preparing the Batter

In a large bowl, mix flour with dashi stock until smooth. Add the eggs and blend well. Incorporate the spicy elements by stirring in hot sauce and soy sauce to elevate the flavor profile.

Step 2: Preparing the Filling

Diced octopus is a must for authentic Takoyaki. Ensure it's cooked before adding to the batter. Prepare the crunch with tempura scraps, evenly dispersing throughout the filling.

Cooking Process

Step 3: Heating the Takoyaki Pan

Before cooking, heat your Takoyaki pan and grease each mould with a generous amount of cooking oil; this ensures that the balls will not stick and develop a golden crust.

Step 4: Frying Takoyaki Inferno

Pour the batter generously into the moulds, filling them halfway. Add in the fillings: cooked octopus, pickled ginger, and green onions. Top up with more batter and let it start cooking.

Once the edges begin to firm, use skewers to manually rotate each ball 90 degrees to allow uncooked batter to flow out, creating a sphere as it cooks - be quick! This ensures the Takoyaki cooks evenly; rotate a few more times until all sides are golden brown, approximately 7-10 minutes depending on personal preference and cooking time.

Serving and Enjoying Takoyaki Inferno

Once ready, plate the Takoyaki Inferno, drizzling with spicy mayo for that creamy heat. Garnish with bonito flakes and a sprinkle of seaweed flakes to complete the presentation. Enjoy immediately for the best texture and taste, savoring the perfect harmony of spice-infused ingredients.

For those who revel in heightened spice levels, a side dish of extra hot sauce is suggested for dipping, creating a fiery unforgettable indulgence.