japanese snack

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

Takoyaki Recipe

dashi powder

flour

g cornflour (or cornstarch)

tbsp milk

octopus

spring onion / green onion (chopped)

pickled ginger (chopped)

tenkasu (crispy tempura crumbs)

Takoyaki Sauce (or okonomiyaki sauce)

Mayonnaise (we recommend kewpie mayo

seaweed flakes / aonori (dried green seaweed powder)

Katsuoboshi (dried bonito flakes)

Salt

Parmesan

Curry powder

Cheese

Slice the octopus (or other protein, if substituting) into bite-size pieces then pop aside.

Combine the plain flour and cornflour in a bowl, then in a separate bowl whisk the egg. Add the egg to the dry mixture, then slowly pour in the dashi stock or water and whisk it all together. You're aiming for a thin, runny consistency here, so if it's too thick just add more water or dashi.

Now, heat the takoyaki pan over a medium high heat and brush oil over the entire surface. Pour the batter into the centre of the pan and keep pouring until all the wells are full and the batter covers the entire plate.

Place one piece of octopus or chicken into each well, then scatter the spring onion, ginger and tempura crumbs across the lot. When the bottom of the batter starts turning crispy, use a chopstick to cut out a square shape around each takoyaki well.

Next comes Masa's fancy technique. Move your chopstick in an 'L' shape around the each well, then immediately push down into the well to flip the batter, forming a rough ball shape as you go. It might take a few tries, but keep going and you'll quickly get the hang of it.

Continue flipping each ball occasionally as the batter becomes crispy and golden brown on all sides. The easiest way to do this is to pierce the takoyaki ball with the chopstick and pull upwards to flip.

Pop your cooked takoyaki onto serving platters and top with your favourite topping combinations. Feel free to experiment and let us know how you go.

Classic: Top with bbq sauce (or takoyaki or okonomiyaki sauce) in a zigzag pattern. Dust with aonori powder and katsuoboshi (bonito flakes).

Hyuga Style: Top with mayo, aonori and a sprinkling of salt.

Masa-san's Recommendation: Top with parmesan, salt and a light dusting of curry powder.

Wandercooks style: Sprinkle with your very own homemade matcha green tea salt.

Cheesy Goodness: Sprinkle on top and broil for a couple of minutes until melty and delicious.

For The Toppings:

https://www.youtube.com/watch?v=fF0WroNdShw

A quick and easy Takoyaki recipe you can cook in minutes with just one chopstick. Make at home using five secret topping combinations. Crispy on the outside, soft on the inside, and packed full of flavour. 

FULL RECIPE - http://bit.ly/2gATUb5

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Check out some of our most popular Japanese recipes here - 

Homemade Yakisoba Sauce Recipe - http://bit.ly/YakisobaSauce

Simple Onigiri Rice Balls - http://bit.ly/simple-onigiri

Japanese Savoury Pancakes (Okonomiyaki) - http://bit.ly/2DRUr3n

Japanese Udon Noodles - http://bit.ly/UdonNoodleSoup

How to Make Quick and Easy Japanese Takoyaki

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It&#039;s super simple to make - two minutes and you&#039;re ready to get dipping or drizzling.

Japanese Ponzu Sauce

soy sauce

lemon juice

lime juice

dashi powder (dissolved in 2 tbsp water)

¼ tsp mirin

tsp rice wine vinegar

Pour all ingredients (soy sauce, lemon juice, lime juice, dashi powder, mirin and rice wine vinegar) into a small bowl.

Whisk together and taste test. Add a little more of any ingredient til you&#039;re happy with the flavour.

Garnish with spring onion. (Omit if storing for later use in the fridge.) Serve beside your favourite dipping foods such as gyoza or udon, as a sauce for steak or seafood, or as a zesty salad dressing.

https://www.youtube.com/watch?v=378FHiMIFgY

Featuring a delicious blend of Japanese ingredients amped up with zingy citrus and soy, this Japanese Ponzu Sauce recipe will set your favourite foods alight with umami flavour. It’s super simple to make – two minutes and you’re ready to get dipping or drizzling.

Japanese ponzu is like an epic party of sweet + tart + bitter + salty flavours. All of this comes about from ponzu’s unique blend of soy sauce, dashi (seaweed) stock, sweet rice wine (mirin), rice vinegar and a splash of citrus juice.

With all of this going on you’d think Ponzu would be all kinds of crazy! But we’re here to say that everything works together in perfect Japanese harmony.

Ponzu isn’t just a delicious Japanese dipping sauce with Shabu Shabu or Gyoza, it’s  also the perfect salad dressing, steak sauce or meat glaze. Find out more below!

GET THE FULL RECIPE 
https://www.wandercooks.com/ponzu-dressing-dipping-sauce/

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Quick Japanese Ponzu Sauce [6 Ingredients / 2 Mins!]

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat.

Easy Onigiri - Japanese Rice Balls

sushi rice (cooked)

rice seasoning (aka furikake)

water

salt

Pop your cooked sushi rice into a large mixing bowl. Add the furikake rice seasoning and mix through evenly. Note: if you feel like hiding something tasty inside instead, you can skip this step.

Separate the rice into equal portions, approximately one large handful for each onigiri.

Wet your hands with water and rub together with a pinch or two of salt. This stops the rice sticking to your hands and helps keep it fresher for longer.

Pick up one handful/portion of rice. If you are hiding some fillings inside, here is where you make an indent, place the ingredients inside and fold the rice over, then lightly press into a ball.

Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even. According to our Japanese friends, you want to end up with one face of the onigiri having a small indentation from your fingers.

Place a slice of nori on the bottom of the onigiri, rough side in towards the rice. Then fold it up towards to the middle of the onigiri.

Repeat for the remaining rice portions.

https://www.youtube.com/watch?v=aGsrQbhtgV8

This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or a tasty lunchbox treat. See our full recipe for tips, tricks and a handy step by step guide.

These are the cutest little rice ball snacks! We love onigiri because they are so easy to adapt to your own flavour combinations, and a great way to use up leftover ingredients.

Also known as o-musubi or nigirimeshi, onigiri are Japanese rice ball snacks made from cooked or steamed sushi rice, furikake seasonings (and sometimes tasty hidden fillings), wrapped a nori seaweed wrapper.

You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox or as a portable snack on the go. You can even plate them up as a tasty appetiser!

RECIPE STEPS
00:00 - How to Make Onigiri
00:04 - Season cooked sushi rice with furikake
00:23 - Form portions of rice into triangle shapes
00:34 - Wrap nori slice around bottom of each

GET THE FULL RECIPE 
https://www.wandercooks.com/simple-onigiri-recipe/

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MUSIC - Mizuki - By Bad Snacks (No Copyright Music)

How to Make Onigiri - Japanese Rice Balls [3 Ingredients!]

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Easy Gyoza - Japanese Pork Dumplings

30-40 gyoza wrappers (round)

tbsp sesame oil (for frying)

water (some

pork

cabbage (napa, chopped)

tsp sesame oil

tsp fresh ginger (grated)

tsp sugar

tsp garlic salt

tbsp red miso paste (Optional:

gyoza sauce (homemade)

mirin

tbsp ponzu

tbsp sesame oil

garlic (finely chopped)

spring onion / green onion (finely sliced)

tsp white sesame seeds (crushed)

Filling

Place the pork mince, chopped cabbage, spring onion, soy sauce, sesame oil, ginger, sugar and garlic salt into a large mixing bowl. Add any extra seasonings to your taste, such as optional spoonful of red miso paste if you’re including it. Mix with your hands until the ingredients are nicely combined.

For the Filling

Dumpling

Take a gyoza wrapper in one hand and top with a spoonful of  filling into the centre (around 1 tbsp, but adjust to suit the size of your wrappers if needed). Using your finger, dab a small amount of water all around the edge of the wrapper. This will be your glue.

Wrap

For the authentic gyoza wrapper shape - begin by folding the wrapper over the filling to make a semicircle, then pinch one corner with your fingers to seal. Gather more of the wrapper and overlap your first section slightly to make a dart, then pinch gently to seal. Continue until the gyoza is fully sealed (about 4 darts), then repeat for your remaining gyoza. Alternatively you can use a dumpling press to make this process easier.

For an easier fold - If you don’t want to do the more traditional darts / pleated folds, you can do a simple straight edge instead. Just fold the wrappers over and seal into a half moon shape. Then pick them up and then tap the straight edge on your work surface to create the flat ‘bottom’ for frying.

To Fold the Gyoza

Heat the sesame oil in a large flat frying pan. Add the gyoza and fry on a high heat until the bottoms turn a toasty golden brown (1-2 mins).

Steam

Reduce the heat to low and add around 1/4 cup water into the pan. Be careful – the oil will spit if it’s too hot. Be ready to use the frying pan lid as a shield. Cover and steam the gyoza on low heat until all the water has evaporated and the gyoza are cooked through (around 2-3 mins).

To Cook

Sauce

Choose your favourite from the above ingredients list (or why not do both?). Add all ingredients for your chosen sauce into a small dipping bowl, give it a stir and serve alongside your freshly cooked gyoza dumplings.

For the Dipping Sauce(s)

https://www.youtube.com/watch?v=MkOVcqVwUFs

Loaded with pork, cabbage, spring onion and authentic Japanese seasonings, Japanese dumplings are a PINCH to make! Steam fry these tasty pork gyoza until crispy and golden, then serve or freeze for later. Includes tasty gyoza dipping sauce ideas.

Making Japanese dumplings at home may seem intimidating at first, but it’s actually very easy. The filling comes together quickly, and pleating the wrappers is super fun! Why not recruit a few friends and fold the gyoza while you catch up?

Homemade gyoza taste much better than any store bought dumpling, since you can make use of fresh high quality ingredients. It’s easy to adapt the recipe to use up what you have on hand, or make your own favourite combinations. 

RECIPE STEPS
00:00 - How to Make Gyoza Dumplings
00:04 - Prepare the filling
00:44 - Fold the dumplings
01:31 - Fry the dumplings in sesame oil
01:45 - Add water, cover with lid to steam

FULL RECIPE - https://www.wandercooks.com/gyoza-japanese-pork-dumplings/
DIPPING SAUCE - https://www.wandercooks.com/super-quick-gyoza-sauce/

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Tantanmen Ramen (10 min recipe!) - https://www.wandercooks.com/tantanmen-ramen/

How to Make Gyoza - Homemade Dumplings (Japanese)

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table.

Easy Enoki Beef Rolls

400 g thin sliced beef

enoki mushrooms

cm ginger (finely chopped)

tbsp cooking sake

sea salt

Combine the garlic, ginger, soy sauce, sake and mirin along with 1 tbsp sesame oil in a shallow dish.

Marinate

Place beef slices into dish and coat evenly in the marinade. Place in fridge for a minimum of 30 minutes to allow all those beautiful flavours to soak into the meat. 

Enoki

Meanwhile, slice the roots off of the enoki, leaving enough at the bottom so the mushrooms are still stuck together. Break into small sections and place into a bowl of lukewarm water. Sprinkle with a generous pinch of salt and let sit for 10 -15 minutes to add flavour. Drain.

On a clean surface, stretch out one slice of beef. Top with two sections of enoki facing opposite directions. Roll the beef tightly around the enoki on a slight diagonal, so it&#039;s wrapped evenly. Repeat for remaining slices of beef.

Heat the remaining 1 tbsp sesame oil in a pan over medium high heat. Add the rolls and cook quickly, rotating every few minutes until browned.

Serve

Once cooked, remove from pan and transfer to a serving plate. Pour any remaining sauce from pan over the top and serve immediately.

Thx for this!  We used to eat these rolls in a chain ramen restaurant from Japan when we lived in Xi'an China - I know, right? They were authentic Japanese foods and everything was delicious.  I should have watched the video to know how much enoki to put in each roll - I could have put a lot more in because they soften and shrink as they cook. Delicious!

A simple,  delicious,  and easy recipe! I made this using the recipe as written.

We love this recipe! Easy to make and delicious!

Thanks for  sharing the recipe!
 So easy &amp; delicious! Definitely one of the dish that’s gonna be on my regular rotation from now 😋

I actually discovered these beef rolls at a Japanese Ramen franchise in China, while I was teaching there. I've travelled to Japan many times, but still never seen them there.

I absolutely love Japanese food! These enoki beef rolls look so delicious, and perfect to snack on!

https://www.youtube.com/watch?v=lYWsfr8xxTw

These Easy Enoki Beef Rolls would have to be one of the most moreish Japanese appetisers we’ve ever eaten. Marinated beef slices wrapped around tender enoki mushrooms means these bite sized morsels are guaranteed to disappear the instant they hit the table. Get the full measurements, tips and ideas to make it your own: https://www.wandercooks.com/easy-enoki-beef-rolls/

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Have a question? Leave a comment below or contact us https://www.wandercooks.com/contact/ 

☕️ About this recipe: 

Easy Enoki Beef Rolls are made from delicious marinated beef filled with enoki mushroom. These bite-sized Japanese beef rolls are the perfect Japanese appetiser, guaranteed to disappear the instant they hit the table.

Enoki beef rolls are the perfect appetiser – they’re not only delicious, they’re easy and fun to prepare!

The marinated beef and enoki mushrooms are juicy and tender, cooked to perfection in a blend of Japanese flavours. Similar to our slow-cooked sticky soy mushrooms, the soy sauce, garlic, ginger and mirin work their magic in a simple, powerful marinade. Cooked in sesame oil, the flavours are out of this world!

🥒 Ingredients: 

400 g thin sliced beef
200 g enoki mushrooms
1 clove garlic finely chopped
1 cm ginger finely chopped
2 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
2 tbsp sesame oil divided into 2 portions
pinch sea salt

👩‍🍳 Recipe Steps:

00:00 - How to Make Enoki Beef Rolls
00:04 - Prepare the marinade
00:15 - Add the thinly sliced beef
00:22 - Marinate for at least 30 minutes
00:27 - Slice and soak the enoki mushrooms
00:50 - Roll a portion of mushrooms in marinated beef slice
01:22 - Cook the enoki beef rolls in sesame oil 

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Top 5 japanese snack recipes from across the web

The most viewed japanese snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Takoyaki Recipe

Japanese Ponzu Sauce

Easy Onigiri - Japanese Rice Balls

Easy Gyoza - Japanese Pork Dumpling...

Easy Enoki Beef Rolls

Top 5 japanese snack recipes from across the web

The most viewed japanese snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Takoyaki Recipe

Japanese Ponzu Sauce

Easy Onigiri - Japanese Rice Balls

Easy Gyoza - Japanese Pork Dumpling...

Easy Enoki Beef Rolls

The most viewed japanese snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine