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Frequently paired with
The best thing to pair and share with Pumpkin Takoyaki
Ingredients
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For the Takoyaki Batter
For the Filling
For Toppings
Method
Preparing the Takoyaki Batter
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure no lumps remain.
Combine Dry and Wet Ingredients
Gradually pour the wet mixture into the dry ingredients while stirring continuously until the batter is smooth and homogenous.
Making Takoyaki
Heat the Takoyaki Pan
Preheat a takoyaki pan over medium heat. Lightly grease each cavity with oil.
Fill the Cavities
Pour the takoyaki batter into each cavity, filling them about 2/3 full.
Add the Filling
Add a tablespoon of chopped octopus, green onions, and pickled ginger to each cavity.
Cook the Takoyaki
Cook for about 2-3 minutes, then use a takoyaki pick or skewer to turn each ball 90 degrees. Continue cooking for an additional 2-3 minutes until golden brown and crispy on the outside.
Remove and Serve
Once cooked, remove the takoyaki balls from the pan and place them on a serving plate.
Adding Toppings
Drizzle with Kewpie
Drizzle the kewpie mayonnaise over the hot takoyaki balls.
Add Sauce and Flakes
Drizzle takoyaki sauce over the top, then sprinkle bonito flakes and aonori to finish.