Takoyaki Recipe
Octopus balls topped with bonito flakes.
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Ingredients
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Batter
Filling
Toppings
Method
Batter Preparation
- 1
Mix the Batter
In a large mixing bowl, combine the all-purpose flour, dashi stock, egg, soy sauce, salt, and baking powder. Whisk until smooth and set aside.
Filling Preparation
- 2
Prepare the Filling
Prepare your filling by dicing the cooked octopus and chopping the green onions and pickled ginger. Set aside with the tempura scraps.
Cooking
- 3
Heat the Takoyaki Pan
Preheat a takoyaki pan over medium heat and lightly oil each mold.
- 4
Fill the Molds
Pour the batter into each mold, filling them to the top. Add a piece of diced octopus, some green onions, tempura scraps, and pickled ginger into each mold.
- 5
Cook the Takoyaki
Cook for about 3-4 minutes until the edges start to set. Use a skewer or chopsticks to turn the balls 90 degrees to create a round shape. Continue to cook, turning occasionally, for another 3-4 minutes until golden brown.
Serving
- 6
Plate and Serve
Once cooked, carefully remove the takoyaki from the pan and place them on a serving plate. Drizzle with takoyaki sauce and mayonnaise, sprinkle with bonito flakes and aonori, and serve warm.