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Ingredients
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Batter
Filling
Toppings
Method
Preparation of Batter
- 1
Prepare the Batter
In a bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, salt, and baking powder. Whisk until smooth and well-combined. Let it rest for about 10 minutes.
Prepare the Filling
- 2
Prepare the Filling Ingredients
While the batter is resting, prepare the filling by dicing the cooked octopus into small pieces, chopping the green onions, and chopping the pickled ginger.
Cooking
- 3
Preheat the Takoyaki Pan
Preheat your takoyaki pan over medium heat and grease each mold with a little oil.
- 4
Fill the Molds
Pour the batter into each mold, filling them about 70% full.
- 5
Add the Filling
Add a piece of diced octopus, a sprinkle of green onions, a few tempura scraps, and some pickled ginger into each filled mold.
- 6
Cook and Flip
Allow the takoyaki to cook for about 3-4 minutes until the bottom is golden brown. Use a skewer to flip the balls over, allowing them to cook on all sides until they are golden and crispy, about 3-4 more minutes.
- 7
Remove and Serve
Once cooked, remove the takoyaki balls from the pan and place them on a serving plate.
Topping
- 8
Add Toppings
Drizzle takoyaki sauce and Japanese mayonnaise over the takoyaki balls. Sprinkle bonito flakes and aonori on top for extra flavor.
