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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Enoki Beef Rolls - Japanese Appetiser [Easy Mushroom Tapas]

Japanese sweet potatoes stuffed with melty cheese! Quick, easy and healthy– perfect as a snack or as side dish.

Sweet Potato Cheese Mochi

potato starch

milk

(70-90 g) shredded cheese (gouda, mozzarella, sharp white cheddar or cheddar cheese)

salted butter

Mash the sweet potato until mostly smooth. Add 2 tbsp potato starch and 3 tbsp milk. Adjust starch or milk as needed—the mixture should be easy to roll but not sticky or dry.

Divide the mixture into 6 portions. Flatten each portion in your hand, place about 10-15 g of cheese in the center, and fold the sweet potato around the cheese to seal.

Heat a non-stick pan over medium heat. Melt the butter, then add the mochi. Cook until golden brown on one side (about 3 minutes), then flip and cook until golden on the other side (about 2 minutes).

Serve with honey or maple syrup and a pinch of salt. Enjoy!

This is a very easy and comforting recipe. I used corn starch and it worked just fine. Excited to try it with gold potatoes too!

It was very simple and easy to make, also good for baby food! Delicious, of course!!

This was both easy to make and absolutely delicious. Can’t wait to try more recipes! ☺️

Super easy to make and so yummy and fun to eat! I used purple fleshed sweet potatoes (ube) and the dough was a beautiful purple colour 💜 Great snack idea!

I made it and loved it, it’s very tasty and perfect for an afternoon snack 🥰❤️

I made this for breakfast and also used corn starch and it turned out great 😍

These were so simple to make and so delicious! They reminded me of a mochi version of a McGriddle. Yum! Will make again.

YUMMY AND EASY  and prefer it to the other version because cheese the cheese is savoury which balances out the sweetness. I glazed this like the other recipe and it was super enjoyable....

Tried this one for my boyfriend who loves sweet potato so much and misses the cheese, it turned out delicious ! At first I was afraid it won't hold in the pan but it was perfect one cooked. Will definitely make it again.

I love this recipe so much! So easy and quick, but so delicious. I wouldn't think of putting maple syrup on these but the salty sweet combo is actually amazing. However first time I tried making these I did them in a cast iron pan and I wouldn't recommend it haha, they definitely sticked to the pan and they turned out much better when I did them in a nonstick pan. Thank you for all your wonderful recipes, I can't wait to try out more of them!

I’ve already made these multiple times! My family loves it (I mean, it’s potatoes and cheese, what’s not to love!) this recipe is definitely a keeper🤤

Absolutely loved it!! Highly recommend this recipe. I’ll definitely be making it again!

I loved this recipe and was super easy to make in the morning !!I can see myself making this regularly :)

I just made these for the first time, they were amazing! Such and easy delicious recipe! Thank you!

I also added some red onion into the mix in a second batch which was also very good!

This has been our go to snack this entire summer. So easy to make, so delicious and satisfying. What a gem of a recipe!

Just yummie!!! And easy to follow. Thanky you!!!

I made this using purple yams and they came out so pretty and oishii, my kids enjoyed them very much.  Thank you for sharing simple yet delicious recipe, makes my job easier as a Mom :)

These are so good! I added parmesan crisps and fried sweet potato skins on top to add a crunch and it was divine!!

This was the easiest recipe to follow and soooo tasty! I used the same mozzarella and I don’t think I’ve ever eaten anything as good as this in my life
Texture was really good and probably my fav recipe!

I absolutely LOVE this recipe! I’ve made it twice now and I can’t get enough of it- it’s so easy and fun to make; the first time around I tried making it with shredded vegan mozzarella (you definitely want the slices lol it makes it easier) Anyway!!!! This is either a great side dish or even a nice main attraction (I personally could eat 20 and not get tired).

Made this over the weekend and devoured it right away. So simple and so good! I might even make it again this weekend. Thank you!~

Literally my new favorite food, haha

I used one white sweet potato and one orange and they were a cute color.  And I used Miyoko's mozzarella - the one that a wheel and pretty soft.  Seriously sooo good.

Top 6 japanese snack recipes from across the web

The most viewed japanese snack recipes by Recipe Cart users, saved from over 20,000 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

Sweet Potato Cheese Mochi

Top 6 japanese snack recipes from across the web

The most viewed japanese snack recipes by Recipe Cart users, saved from over 20,000 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

Sweet Potato Cheese Mochi

The most viewed japanese snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine