How can I make takoyaki using ingredients easily obtained in NYC?

Question

I live in New York, and I can't read japanese. I like takoyaki and I'd like to make them. Problem is finding the ingredients can be difficult. I'm assuming there must be a simple way to obtain ingredients, perhaps by substituting something for a similar, easily obtainable ingredient.

I received an answer that stated I should be able to find the ingredients in NYC. Also, I know what Takoyaki are :) I just want to make them on my own. It might be possible to get the ingredients in Chinatown, though I think I would have better luck over by St. Marks Place at the 2 Japanese grocery stores there. I even went to Mitsuwa 2 days ago. Problem is, again, I don't know what I'm looking at well enough to figure out what each of the basic ingredients are, such as dashi soup, konbu, or katsuobushi.

Answer 1

Takoyaki (たこ焼き, Takoyaki?) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originated in Osaka. Making takoyaki requires a takoyaki pan, a special frying pan made of cast iron with hemispherical molds. There is a similarly named dish called Ikayaki but it is a broiled whole squid and bears no resemblance.

Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also sold, and there are restaurants in which customers can cook their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan. In the Kansai region, takoyaki is eaten as a side dish with a bowl of cooked rice. Elsewhere in Japan, it is eaten without rice as a snack food

I would think that living in NYC you could easily find an Asian food store which would carry all the items that you would need. Check out the Chinatown area.

Enjoy!

Answer 2

Takoyaki Recipe - Octopus Balls

To make takoyaki, a takoyaki grill pan which has many small cups is used. Takoyaki venders are often seen in Japan.
Japanese Recipes

INGREDIENTS:
1 cup flour
2 1/2 cup dashi soup
2 eggs
1/2 lb. boiled octopus chunks
1/4 cup chopped green onion
1/4 cup dried sakura ebi (red shrimp)
1/4 cup chopped pickled red ginger
*For topping: bonito flakes, aonori (green dried seaweed), worcestershire sauce or takoyaki sauce, mayonnaise
PREPARATION:
Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup. Put oil inside cups of a takoyaki grill pan. Pour batter in the cups to the full. Add chopped octopus, red ginger, and green onion in each hole. Grill takoyaki balls, turning with a pick. When takoyaki become rounds and brown, remove them from the pan and place in a plate. Put sauce and mayonnaise on takoyaki and sprinkle bonito flakes and aonori on the top.

Answer 3

Takoyaki (octopus balls) Ingredients: 200g chopped boiled octopus cooking oil benishoga (pickled ginger) (to taste) chopped negi (or scallions) (to taste) tenkasu (or rice crispies) (to taste) [Batter]: 450cc water 1 piece konbu (kelp), 10cm square 15g powdered katsuo-bushi (shaved dried bonito) 200g flour 2 eggs [Sauce]: commercial takoyaki sauce or worcestershire sauce or bulldog sauce or mayonnaise (Best Foods or Hellman's) Cooking time: 10-20 minutes Servings: 50-60 pieces (4-5 persons) Takoyaki ("octopus balls") are usually served at street stands, but they can also be made at home. However, it will help if you have a takoyaki grill, or a similar device with 3-centimeter-diameter cups. Directions - batter 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration. 3. Add the water and konbu to a pot, and cook uncovered over a slow fire. 4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. 5. Add shaved katsuobushi to the water as it starts to boil. 6. After the liquid has been boiling a minute or two, turn off the heat. 7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink. 8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix. Directions - takoyaki Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed. 1. Oil the takoyaki pan. 2. Add pieces of chopped octopus to each cup. 3. Pour in the batter. 4. Add benishoga, negi and tenkasu to taste. 5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently. 6. Remove from the pan and serve with sauce and/or mayonnaise.