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.

 

[lomiloml]

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!

The Homemade Kimchi Takoyaki looks amazing! I love the idea of combining spicy kimchi with those tasty octopus balls. It sounds like such a fun and flavorful dish to make at home. I can’t wait to try this recipe and enjoy a delicious twist on a classic!