Homemade takoyaki balls with a twist from 'Good News'

Asia, a multicultural continent with diverse traditions, is home to a wide range of unique and scrumptious delicacies from countries like the Philippines, Malaysia, China, Thailand, Vietnam and Japan.
 
One of the most famous delicacies in Asia is the takoyaki, a popular street food from Osaka, Japan. It is ball-shaped and made with octopus-filled batter, cooked in a special takoyaki pan or griddle. The name comes from two Japanese words: “tako” meaning “octopus”, and “yaki” meaning “to fry or grill.”

Kapuso heartthrob Derrick Monasterio and his mom Tina shared with “Good News” their own recipes of takoyaki balls — but with a twist!
 
Ingredients for the three Takoyaki dishes:
 
Cheese
Spring Onion
Egg
Dashi liquid from fish flakes
Aonori (Japanese spice)
Bonito flakes or fish flakes
Japanese ginger
Flour (any kind of flour, but preferably Japanese flour)
Dashi powder or powdered fish seasoning
Takoyaki sauce
Main ingredients: Squid, chocolate, and mackerel or canned fish
 

SQUIDYAKI (Original Takoyaki)
 

 
To make the batter, place 1 cup and 3 tablespoons of flour in a bowl. Pour the dashi liquid to add seafood flavor to the takoyaki. Observe the consistency of the mixture – it should neither be too thick nor too watery.
 
Preheat the takoyaki griddle. Once heated, grease it with oil so the batter does not stick to the pan holes. After the griddle is greased, fill the holes with batter, and then top it with squid, Japanese ginger and chopped spring onions. When the top of the batter turns light brown, turn the takoyaki over with a barbeque stick to fry the other side. Keep turning the balls over until they are light brown and crispy.
 
Serve on a plate with takoyaki sauce, Japanese mayo, aonori, and bonito flakes.
 

CHOCOYAKI (Chocolate-made takoyaki)

 
Repeat the procedure in the first recipe, but in place of squid, Japanese ginger and spring onions, add chocolate to the batter. Turn them over until the balls are brown and crispy.
 
Serve with chocolate syrup.
 

FISHYAKI (Fish and Cheese Takoyaki)
 

Pour in the batter in the heated and greased takoyaki griddle. Put in the mackerel and sprinkle with spring onions and Japanese ginger. For an added twist, add cheese to the mixture.

Once the balls are cooked, serve with Japanese mayo, aonori and bonito flakes.

Cost: P1,500 for 20 persons (Php75/serving) — Donna Allanigue/CM, GMA News

RELATED VIDEO: Derrick Monasterio showcases his version of takoyaki balls