Name: Island Pokes Takoyaki Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2 cups dashi stock (liquid, room temp); 2 to taste large eggs; 1 tbs soy sauce; 1 tsp salt; 1 tsp baking powder; 8 oz cooked octopus (tako), bite-size pieces; 3 tbsp green onions (scallions), finely chopped; 2 tbsp pickled ginger (beni shoga), finely chopped; 1 cup tenkasu (tempura scraps) or crispy panko; 1 tbs Japanese mayonnaise (Kewpie preferred); 2 tbs takoyaki sauce (or okonomiyaki sauce); 1 tsp aonori (dried seaweed powder); 1 tbsp katsuobushi (bonito flakes); 2 tbs neutral oil for pan

Method

Batter & Base

Prepare batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder and 1 tsp salt. In a separate bowl, lightly beat 2 large eggs with 2 cups room-temperature dashi stock and 1 tbsp soy sauce. Gradually pour the wet mixture into the dry ingredients while whisking until smooth and slightly runny. The consistency should be thinner than pancake batter so it can flow into the takoyaki molds.

Heat pan

Place a takoyaki pan over medium heat. When hot, brush each cavity liberally with neutral oil (about 2 tbsp total) using a pastry brush or paper towel so the batter won't stick.

Filling

Fill molds

Pour batter to fill each cavity about three-quarters full. Work quickly so the batter doesn't cool. Add a small pinch (about 1 tsp) of tenkasu to each cavity.

Add octopus and aromatics

Place one piece (about 1/2 inch) of cooked octopus into the center of each batter-filled cavity. Sprinkle each with a little chopped green onion (about 1/2 tsp) and a small pinch of pickled ginger. If you like extra crunch, add a few more tenkasu on top.

Cook and turn

Allow the bottoms to set for 1–2 minutes. When the edges begin to firm but the center is still soft, use a skewer or takoyaki pick to turn each piece 90 degrees so uncooked batter flows out and forms a ball. Continue rotating every 30–60 seconds, allowing each ball to form a round shape and cook evenly. Total cooking time is 6–8 minutes over medium heat. Adjust heat as needed so they brown evenly without burning.

Toppings & Finishes

Final cook & crisp

When takoyaki are evenly golden-brown and crisp on the outside and cooked through inside, remove them from the pan and place on a serving plate. If a slightly softer center is desired, reduce total cook time by 1–2 minutes.

Sauce and garnish

Drizzle each takoyaki with about 2 tbsp takoyaki sauce (spread evenly across the batch) and about 1 tbsp Japanese mayonnaise in a zigzag pattern. Sprinkle with 1 tsp aonori and scatter 1 tbsp katsuobushi over the top so the flakes dance from the heat. Serve immediately while hot.