Description
Taiwanese uniquely evolved Takoyaki where massive oil is poured into a Japanese Takoyaki pan to 'shallow-fry' the batter, creating an extremely crunchy, crispy outside and gooey inside.
Restaurants serving Taiwanese-style Takoyaki
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Octopus
- Cabbage
- Vegetable oil(massive)
- Sweet mayonnaise
- Wasabi
Instructions
- [Authentic Recipe]
- [Batter] Mix flour with plenty of egg and water (or dashi) to prepare a watery batter, slightly more moist than the Japanese version.
- [Cooking (Completely different)] Pour 'massive vegetable oil' into the Takoyaki griddle until it almost overflows the holes (more a sea of oil than grilling).
- Pour batter, add octopus (or shrimp, corn, etc.). Many Taiwanese shops add minced cabbage.
- When the batter sizzles and fries in the oil, flip with an awl.
- Constantly adding oil, shallow-fry firmly until the entire surface becomes a dark golden 'hard shell (ultra-crunchy)'.
- Plate in a boat, and instead of Japanese sauce, generously top with Taiwan's unique 'sweet mayonnaise', sweet chili sauce (Tianla Jiang), wasabi (Jie Mo), and seaweed powder.
Learn more Spice, substitutes, tips
Key spices
Sharp heat of Wasabi
Substitutes at Japanese supermarkets
Deep-fry Japanese frozen Takoyaki in extra oil
Pairing
Tapioca Milk Tea or sweet drinks
Trivia
[For Youth] Takoyaki brought from Japan, but extreme pursuit of 'crispy outside, fluffy inside' evolved it completely into a 'round fried snack'. Wasabi-mayo (Jiemo Shala) flavor is most popular.
Eating tips & etiquette
[Unique Eating] Crush the 'crunchy!' outer shell—so hard it doesn't break when skewered—and fuse the junk wasabi-mayo flavor with the gooey inner batter in your mouth!
Allergen
Wheat, Egg, Octopus, Soy