Crispy fish takoyaki with teriyaki peanut dip

Total time95 mins

20 minspreparation time

15 minscooking time

60 minscooling time

Crispy on the outside, tender on the inside – these fish-filled takoyaki are a must-try, especially with the luscious teriyaki-peanut dipping sauce that adds a nutty twist to this street food favourite.

Ingredients

2 portion(s)

Takoyaki

100 g

wheat flour

30 g

cornstarch or corn flour

 ½ tsp

baking powder

40 ml

Kikkoman Naturally Brewed Soy Sauce

egg

50 ml

dashi broth

200 g

white fish fillet (e.g. cod, sea bream, sea bass)

150 ml

rapeseed oil

Sauce:

80 ml

coconut milk

70 g

peanut butter

30 ml

Kikkoman Naturally Brewed Soy Sauce

20 ml

rice vinegar

 ½ tsp

garlic granules

Garnish:

1 tsp

chopped chives

Nutritional facts (per portion):4019 kJ / 960 kcal

70.2 gFat

55.8 gCarbohydrates

Preparation

Step 1

100 g wheat flour – 30 g cornstarch or corn flour –  ½ tsp baking powder – 40 ml Kikkoman Naturally Brewed Soy Sauce – 1  egg – 50 ml dashi broth – 200 g white fish fillet (e.g. cod, sea bream, sea bass)

Tip both types of flour, the baking powder, Kikkoman Soy Sauce, egg and cooled dashi broth in a bowl and mix well until smooth.
Finely chop the fish fillet and add it to the dough. Prepare ice moulds (square, 2 x 2 cm) and fill with the mixture. Freeze for 1 hour.

Step 2

80 ml coconut milk – 70 g peanut butter – 30 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml rice vinegar –  ½ tsp garlic granules

Mix the ingredients for the sauce in a pan. Let the mixture boil until the sauce thickens.

Step 3

150 ml rapeseed oil – 1 tsp chopped chives

Fry the frozen takoyaki in hot oil until golden brown.
Place the fried takoyaki on a plate, pour the dipping sauce into a bowl and garnish with the chives.

Tip:

Dashi vegetable broth is also available in an instant version that only needs to be boiled with water.

Recipe-ID: 1368

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

100 g wheat flour – 30 g cornstarch or corn flour – ½ tsp baking powder – 40 ml Kikkoman Naturally Brewed Soy Sauce – 1 egg – 50 ml dashi broth – 200 g white fish fillet (e.g. cod, sea bream, sea bass)

80 ml coconut milk – 70 g peanut butter – 30 ml Kikkoman Naturally Brewed Soy Sauce – 20 ml rice vinegar – ½ tsp garlic granules

Mix the ingredients for the sauce in a pan. Let the mixture boil until the sauce thickens.

150 ml rapeseed oil – 1 tsp chopped chives

Fry the frozen takoyaki in hot oil until golden brown.
Place the fried takoyaki on a plate, pour the dipping sauce into a bowl and garnish with the chives.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends