Home Made Kimchi Takoyaki Recipe

[Kenz]

Kimchi in everyway!

Ingredients:


For the Takoyaki Batter:

• 1 cup all-purpose flour
• 1 1/2 cups dashi (or water with dashi powder)
• 1 large egg
• 1/2 teaspoon soy sauce
• 1/2 teaspoon salt

For the Filling:

• 1/2 cup kimchi, finely chopped
• 1/2 cup cooked octopus, diced (or substitute with shrimp or mushrooms if preferred)
• 1/4 cup green onions, chopped
• 1/4 cup tempura scraps (tenkasu) or crispy fried onions

For Toppings:

• Takoyaki sauce or okonomiyaki sauce
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Aonori (dried seaweed flakes)
• Pickled ginger (optional)

Equipment:

• Takoyaki pan or a similar pan with round molds

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine the flour, dashi (or water with dashi powder), egg, soy sauce, and salt. Whisk until smooth and set aside.
2. Preheat the Takoyaki Pan:
   • Heat your takoyaki pan over medium heat. Lightly brush the molds with oil.
3. Fill the Pan:
   • Pour the batter into each mold, filling them about halfway. Add a small amount of kimchi, diced octopus, green onions, and tempura scraps into each mold. Pour additional batter over the fillings, covering them completely.
4. Cook the Takoyaki:
   • Cook for about 1-2 minutes, then use skewers or chopsticks to gently turn each takoyaki ball a quarter turn. Continue cooking and turning until the takoyaki are golden brown and cooked through, about 6-8 minutes in total.
5. Serve:
   • Remove the takoyaki from the pan and place them on a serving plate. Drizzle with takoyaki sauce and Japanese mayonnaise. Sprinkle with bonito flakes and aonori. Add pickled ginger if desired.

Enjoy your homemade Kimchi Takoyaki!

 

[Kento Nanami]

Wow, Kimchi Takoyaki sounds bomb! Love how you're mixing up the classic with that spicy kimchi twist—total game-changer! Thanks for sharing this dope recipe; can't wait to try it out!

 

[Nutellah_]

Kimchi and takoyaki? Yes, please! Love the fusion twist – sounds spicy and delicious!

 

[ReeseTaki]

Wow, homemade Kimchi Takoyaki sounds incredible! I love the fusion of flavors and the extra kick from the kimchi. Can’t wait to give this unique recipe a try—thanks for sharing!

 

[AL_]

Homemade kimchi takoyaki is the perfect way to spice up your snack game with a fusion of tangy and savory goodness.

 

[johnlloyd]

Kimchi in everyway!
View attachment 5843
Ingredients:


For the Takoyaki Batter:

• 1 cup all-purpose flour
• 1 1/2 cups dashi (or water with dashi powder)
• 1 large egg
• 1/2 teaspoon soy sauce
• 1/2 teaspoon salt

For the Filling:

• 1/2 cup kimchi, finely chopped
• 1/2 cup cooked octopus, diced (or substitute with shrimp or mushrooms if preferred)
• 1/4 cup green onions, chopped
• 1/4 cup tempura scraps (tenkasu) or crispy fried onions

For Toppings:

• Takoyaki sauce or okonomiyaki sauce
• Japanese mayonnaise
• Bonito flakes (katsuobushi)
• Aonori (dried seaweed flakes)
• Pickled ginger (optional)

Equipment:

• Takoyaki pan or a similar pan with round molds

Instructions:

1. Prepare the Batter:
   • In a mixing bowl, combine the flour, dashi (or water with dashi powder), egg, soy sauce, and salt. Whisk until smooth and set aside.
2. Preheat the Takoyaki Pan:
   • Heat your takoyaki pan over medium heat. Lightly brush the molds with oil.
3. Fill the Pan:
   • Pour the batter into each mold, filling them about halfway. Add a small amount of kimchi, diced octopus, green onions, and tempura scraps into each mold. Pour additional batter over the fillings, covering them completely.
4. Cook the Takoyaki:
   • Cook for about 1-2 minutes, then use skewers or chopsticks to gently turn each takoyaki ball a quarter turn. Continue cooking and turning until the takoyaki are golden brown and cooked through, about 6-8 minutes in total.
5. Serve:
   • Remove the takoyaki from the pan and place them on a serving plate. Drizzle with takoyaki sauce and Japanese mayonnaise. Sprinkle with bonito flakes and aonori. Add pickled ginger if desired.

Enjoy your homemade Kimchi Takoyaki!

Kimchi takoyaki sounds like a fun twist on the classic! I think adding kimchi could bring a nice tangy flavor, though I’m curious about how it changes the texture.