Hey everyone! So, last weekend, I was experimenting in the kitchen again. I'm always on the hunt for new and exciting dishes to share with you all. And I came across this recipe for Teriyaki Chicken Takoyaki with Sesame Seeds—and OMG, it was amazing! The sweet and savory teriyaki chicken inside these crispy little balls was a pure explosion of flavour. The sesame seeds added that perfect crunch and aroma to complete the experience. I absolutely loved it, and I know you will too. If you're looking for a fun and unique appetizer or snack to wow your friends, look no further! This recipe is perfect for a game night or a casual get-together. Trust me, your guests will go nuts for these little bites of heaven!
This recipe isn’t just about the amazing taste; it’s also about the experience of making it! The process of creating these takoyaki balls is super satisfying and enjoyable. It’s interactive and fun, making it the perfect activity for a cooking date or a family fun night. Plus, it's super customizable – feel free to add your favorite veggies or spices to make it your own. And don't forget about the extra teriyaki sauce for dipping – it adds an extra layer of umami flavor and richness that will have your tastebuds singing. And the beauty of these takoyaki? They are so much easier to make than you think. I bet you'll be making your own very soon!
Required Equipments
- Takoyaki pan
- Wooden skewers or picks
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Small saucepan
- Large bowl
Teriyaki-Chicken-Takoyaki-with-Sesame-Seeds
These crispy, golden-brown Teriyaki Chicken Takoyaki with Sesame Seeds are bursting with flavour—a perfect blend of sweet and savoury! They are unbelievably easy to make and are guaranteed to impress.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get the teriyaki chicken ready! In a bowl, whisk together 1/4 cup of soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, and 1 tsp grated ginger. Set aside. Mmm, smells amazing already!
- Next, cut your boneless, skinless chicken thighs into small, bite-sized pieces – about 1/2 inch cubes. Add the chicken to the teriyaki marinade, toss it well to ensure everything is evenly coated, then let it sit for at least 30 minutes to soak up all that delicious flavour.
- While the chicken marinates, let's whip up the takoyaki batter! In a large bowl, whisk together 1 cup all-purpose flour, 1 cup dashi (or water in a pinch!), 1 egg, and a pinch of salt until smooth. Don't overmix—a few lumps are okay!
- Heat up your takoyaki pan over medium heat. Lightly brush it with oil to prevent sticking. Once the pan is hot, fill each mold about ¾ full with the takoyaki batter. Use your spatula to make sure each mold is evenly filled.
- Once the batter sets on the surface slightly, use a wooden skewer or pick to gently lift and turn the takoyaki, to cook it evenly. This part takes a little patience and some finesse. It's like a little cooking dance, you'll get the hang of it! Don’t be afraid to experiment.
- When the takoyaki are about halfway cooked, add the marinated chicken pieces, about 1-2 pieces in each ball. Cook until the chicken is fully cooked and the takoyaki are golden brown all around. Usually, takes about 8-10 min.
- Serve them up right away! Sprinkle with sesame seeds, and serve with extra teriyaki sauce on the side for dipping. Prepare for a flavor explosion!
📝 Notes
- Make sure your chicken is fully cooked before serving. You can use any type of oil to grease your pan but neutral oil like vegetable oil works great.
- If your dashi is too salty, you might want to adjust the amount of soy sauce in the marinade or use less salt in the batter.
- Don't overcrowd the pan. If you make bigger batches, work in smaller batches to make sure the takoyaki cook evenly.
🍎 Nutrition
Calories: 300kcal
Protein: 20g
Fat: 15g
Carbohydrates: 30g
Fiber: 2g
Calcium: 20mg
