Takoyaki

Cuisines

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Recipe

Ingredients

1 cup	all-purpose flour
2 cups	dashi stock
2	large eggs
1 tablespoon	soy sauce
1 teaspoon	baking powder
1 cup	octopus, cooked and diced
1/4 cup	green onions, finely chopped
1/4 cup	pickled ginger, chopped
1/4 cup	tempura scraps (tenkasu)
—	vegetable oil for greasing
—	takoyaki sauce
—	Japanese mayonnaise
—	aonori (dried seaweed)
—	katsuobushi (bonito flakes)

Instructions

1. 1 In a large bowl, whisk together the flour, dashi stock, eggs, soy sauce, and baking powder until smooth.
2. 2 Preheat a takoyaki pan over medium heat and lightly grease each compartment with vegetable oil.
3. 3 Pour the batter into each compartment, filling them about 3/4 full.
4. 4 Add a piece of octopus, a pinch of green onions, pickled ginger, and tempura scraps into each compartment.
5. 5 Cook for a few minutes until the edges start to set, then use a skewer to turn each piece 90 degrees.
6. 6 Continue cooking and turning the takoyaki balls until they are evenly golden brown and crispy on the outside.
7. 7 Transfer the cooked takoyaki to a serving plate.
8. 8 Drizzle with takoyaki sauce and Japanese mayonnaise.
9. 9 Sprinkle with aonori and katsuobushi before serving.