Recipe To The Mouth Watering Delicious Takoyaki Octopus Tempura At Home

This is mouth watering delicious dish of the octopus, we take out the teeth of the octopus and clean it, boil it, peel it and cut it into slices, then seasoned flour, add the potato starch to it, with the pickled ginger and anonori seaweed, we coat the chopped boiled octopus in it and fry it in cooking oil, then we make the dipping sauce of the tomato ketchup, ginger sake, worcestershire sauce sake, vinegar, mirin and garlic, then we served all the things.

Here Is The List Of The Complete Ingredients And The Complete Guide To The This Mouth Watering Recipe:

Delicious Takoyaki Octopus Tempura

Preparation Time- 15 Minutes
Cooking Time-20 Minutes
Serves- 2


Octopus- 150 grams
All purpose flour- 4 tablespoon
Cold water- 4 cups
Potato starch- 3 tablespoon
Baking powder- 1/4 teaspoon
Baking powder- 1/2 teaspoon
Pickled ginger- 10 grams
Aonori seaweed- 1/2 teaspoon
Ketchup- 1/4 cup
Ginger grated- 3 tablespoon
Garlic- 2 teaspoon
Sake- 2 tablespoon
Mirin- 1 tablespoon
Sugar- 2 tablespoon
Worcestershire sauce- 2 tablespoon

Method Of Preparation:

Step 1

First take octopus wash them properly with water, now take the knife and cut the eat of it, with the deep knife, place it in the middle of the head, take out the head of it, clean it proper, so that there will not any thing in the brain, now cut the of the octopus around the eyes ares and the same from the bottom area, now take out the teeth of it, clean it again.

Step 2

Take the deep pan, add the octopus in it, add the water to it, season it with the salt and pepper, cover the lid and cook it for about the 20 minutes, drain out the water and cool the octopus, now slowly remove the skin of the octopus, then cut the sashimi-grade boiled octopus into bite size pieces. Make a numerous cut in the octopus pieces, making them easier to eat. By using kitchen paper, remove the excess water from each pieces.

Step 3

Now place it onto a tray covered with all purpose flour then thoroughly coat the octopus with flour. Next,take bowl add 3 tablespoon potato starch, 3 tablespoon of all purpose flour, pinch of baking soda and 1/2 teaspoon of baking powder into it, then sieve the powder into a bowl with 4 cup of cold water.

Step 4

Lightly stir the mixture with a balloon whisk, then add the 10 grams of pickled ginger and  1 tablespoon of aonori seaweed. Mix all ingredients until there are no pockets of dry flour. Now take a pan put it on medium heat, pour 5 tablespoon of sesame oil into it and coat the octopus pieces with the tempura batter.

Step 5

When the oil is hot place the octopus into it and deep fry them at 360 degree F for about 30 second. Stir it lightly with spatula them flip it to the other side, fry them for another 30 second so that it will fry nicely.

Step 6

Octopus easily become tough so quickly remove the pieces with mesh strainer as soon as the outside gets crispy. Now place the pieces onto a cooling rack then arrange the tempura to a plate.

Step 7

Now lets make takoyaki dipping sauce, for this take a sauce pan, add 1/4 cup tomato ketchup, 3 teaspoon grated ginger, 2 tablespoon of worcestershire sauce, 3 tablespoon of sake, 1 tablespoon mirin, 3 tablespoon sugar, 1/2 teaspoon apple cider vinegar, 2 tablespoon minced garlic into it. Now put the same pan on low heat, cook it for 5 minutes until the consistency of the sauce become thick, now serve it in a small dipping bowl along with the octopus.

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