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Octopus and Soy Takoyaki

Originally from Japan, takoyaki are small dumplings filled with tender octopus, cooked to perfection in a frying pan until crispy on the outside and soft on the inside.

This recipe, developed by our technicians, introduces a new twist with the use of our new vegetable gelling agent, Gracila Gel to create a soy gel topping that further elevates the flavor and presentation of the takoyaki. The inclusion of this innovative ingredient adds a unique dimension to the dining experience, offering a smooth texture and intense flavor that perfectly complements the octopus and dough.

Takoyakis represent the essence of Japanese street cuisine, known for its creativity, bold flavors and precise techniques. This recipe captures the essence of this gastronomy, offering a delicious and surprising bite that will delight any adventurous palate.

Octopus and Soy Takoyaki

We enhanced the flavor of the Takoyaki by substituting the egg with Albuwhip; and we added a Soybean Gel using Gracila Gel to achieve its texture.

Ingredients

Octopus and Soy Takoyaki
- 500g - Takoyaki dough
- 200g - Soy gel
- 150g - Marinated octopus
- 10g - Chives
- 10g - Katsuobushi
- QS - Sunflower oil
Takoyaki dough
- 190g - Water
- 27g - Albuwhip
- 39,5g - Soft flour
- 3g - Dashi powder
- 6g - Baking Powder Std
- 60g - Soy sauce
- 20g - Sunflower oil
Soy gel
- 200g - Soy sauce
- 4g - Gracila Gel
Marinated octopus
- 100g - Boiled octopus
- 12g - Marinated ginger
- 40g - Spring onion

Prepared by

Takoyaki dough
1. Mix the water with the soy sauce, dashi and sunflower oil and mix for one minute.
2. Separately, mix the remaining ingredients and pour into the last preparation. Mix for one more minute.
3. Fill a siphon with the mass and add the gas charges.
4. Keep in the refrigerator for serving.
Soy gel
1. Mix the soy sauce and Gracila Gel and bring to a boil.
2. Allow to gel and blend to a fine cream.
Marinated octopus
1. Cut the octopus into small pieces and pour into a bowl.
2. Chop the ginger and spring onion and mix with the octopus.
3. Stir well and store in the refrigerator for serving.
Preparation of Octopus and Soy Takoyaki
1. Heat the oil to 165 °C.
2. Fry takoyaki dough fritters with a piece of marinated octopus inside until golden brown.
3. Drain and place on a plate.
4. Arrange the gel on top and finish with the katsuobushi and chives.

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