A delightful twist on the classic Japanese street food, Takoyaki, featuring tender, flaky Alaska Cod. This savory snack combines a crispy exterior with a soft, flavorful interior, infused with umami from dashi, ikan bilis, and kombu, and topped with traditional sauces and bonito flakes.
Alaska Cod Takoyaki: A Seafood Twist
A delightful twist on the classic Japanese street food, Takoyaki, featuring tender, flaky Alaska Cod. This savory snack combines a crispy exterior with a soft, flavorful interior, infused with umami from dashi, ikan bilis, and kombu, and topped with traditional sauces and bonito flakes.
Ingredients
- 2 slabs Alaska Cod Portion cooked and flaked
- 120 g Takoyaki Flour
- 2 tsp baking powder
- 2 large eggs
- 360 ml dashi broth or water with dashi powder
- 1 tsp ikan bilis powder
- 1 tsp kombu powder
- 2 tbsp soy sauce
- 1 cup chopped green onion
- 0.5 cup beni shoga chopped (pickled red ginger)
- 0.5 cup tenkasu (tempura scraps)
- Cooking oil for greasing the pan
- Takoyaki sauce for serving
- Japanese mayonnaise for serving
- Katsuobushi (bonito flakes) for serving
- Aonori (dried green seaweed) for serving
Instructions
- 1. **Prepare the Cod:** Cook the Alaska Cod portions (e.g., steam, pan-fry, or bake) until flaky. Let cool slightly, then flake into small pieces. 2. **Make the Batter:** In a large bowl, whisk together the takoyaki flour, baking powder, ikan bilis powder, and kombu powder. In a separate bowl, whisk the eggs, dashi broth, and soy sauce. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Let the batter rest for 15-20 minutes. 3. **Heat the Takoyaki Pan:** Heat a takoyaki pan over medium-high heat. Lightly brush all the molds and the surface of the pan with cooking oil. 4. **Fill the Pan:** Pour the batter into each mold until it slightly overflows. Immediately add a few flakes of cooked cod, some chopped green onion, a pinch of beni shoga, and a few pieces of tenkasu into each mold. 5. **Cook and Turn:** Cook for about 2-3 minutes until the edges start to firm up. Using a takoyaki pick or skewer, turn each ball 90 degrees so the uncooked batter spills into the mold. Continue to cook, turning the balls frequently, until they are perfectly round and golden brown on all sides, about 5-7 minutes. 6. **Serve:** Transfer the cooked takoyaki balls to a serving plate. Drizzle generously with takoyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi (bonito flakes) and aonori (dried green seaweed). Serve hot.
Notes
For best results, use a well-seasoned takoyaki pan. If you don't have a takoyaki pan, you can try making them in a lightly oiled cast-iron skillet, though the shape will be different. Ensure your cod is cooked and flaked before adding to the batter. Serve immediately for the crispiest texture.
