Pulp and Soy Takoyaki

210

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

This recipe, developed by our chefs, introduces a twist with the use of our new vegetable gelling agent, Gracila Gel to create a Soy Gel topping that further elevates the taste 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 flavour that perfectly complements the pulp and batter.

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

Pulp and Soy Takoyaki

We enhance the flavour of the Takoyaki by replacing the egg with Albuwhip; and we add a Soya Gel using Gracila Gel to achieve its texture.
Servings 10 rations

Ingredients
  

Pulp and Soy Takoyaki

  • 500 g Takoyaki dough
  • 200 g Marinated octopus
  • 150 g Soy gel
  • 10 g Spring onion
  • 10 g Katsuobushi
  • Q/S Sunflower oil

Takoyaki dough

  • 190 g Water
  • 27 g Albuwhip Sosa Ingredients
  • 39,5 g Soft flour
  • 3 g Dashi powder
  • 6 g Baking powder Std
  • 60 g Soy sauce
  • 20 g Sunflower oil

Marinated octopus

  • 100 g Boiled octopus
  • 12 g Marinated ginger
  • 40 g Green onion

Soy gel

  • 200 g Soy sauce
  • 4 g Gracila Gel Sosa Ingredients

Instructions
 

Takoyaki dough

  • Mix the water with soy sauce, dashi and sunflower oil and blend for one minute.
    190 g Water, 3 g Dashi powder, 60 g Soy sauce, 20 g Sunflower oil
  • Besides mix remaining ingredients and pour in the last elaboration.
    27 g Albuwhip, 39,5 g Soft flour, 6 g Baking powder Std
  • Blend one minute more.
  • Fill a siphon gun with the dough and add the gas until gets full.
  • Keep in the fridge for the service.

Marinated octopus

  • Cut the octopus in small pieces and pour in a bowl.
    100 g Boiled octopus
  • Chop the ginger and green onion and mix with the octopus.
    12 g Marinated ginger, 40 g Green onion
  • Stir well and keep in the fridge for the service.

Soy gel

  • Mix the soya and the Gracial Gel and bring to the boil, leave to gel and mash until you have a smooth cream.
    4 g Gracila Gel, 200 g Soy sauce

Pulp and Soy Takoyaki

  • Heat the oil to 165 ºC.
    Q/S Sunflower oil
  • Fry the takoyaki dough fritters with a piece of marinated octopus inside until golden brown.
    500 g Takoyaki dough, 200 g Marinated octopus
  • Drain and place on a plate.
  • Arrange the gel on top and finish with the katsobushi and spring onion.
    150 g Soy gel, 10 g Katsuobushi, 10 g Spring onion
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