Takoyaki Recipe

Inspired by Momosan Waikiki

Time30m

Serves4

Octopus balls topped with takoyaki sauce and bonito flakes.

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Ingredients

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Takoyaki Ingredients

1 cups 00 bread flour

1 1/2 cups Dashi stock

2 pieces Eggs

1 cups Cooked octopus, diced

1/2 cups Green onions, chopped

2 tbs Pickled ginger, chopped

1/2 cups Tenkasu (tempura scraps)

1/2 cups Tuscany sunflower oil

1/2 cups Takoyaki sauce

1/2 cups bonito flakes

to taste Mayonnaise

to taste Aonori (seaweed flakes)

Method

Cooking Directions

Prepare the Batter

In a large bowl, combine the all-purpose flour and dashi stock. Whisk until smooth. Add the eggs and mix until well combined.

Add Fillings

Stir in the diced octopus, chopped green onions, pickled ginger, and tenkasu into the batter.

Heat the Takoyaki Pan

Preheat a takoyaki pan over medium heat and brush each hole with vegetable oil.

Cook the Takoyaki

Pour the batter into each hole until filled to the brim. Cook for about 2-3 minutes until the edges start to set. Use a skewer to turn the balls 90 degrees, allowing uncooked batter to flow into the holes.

Finish Cooking

Continue to cook and turn the takoyaki until they are golden brown and cooked through, about 4-5 more minutes.

Serve

Remove the takoyaki from the pan and place on a serving plate. Drizzle takoyaki sauce and mayonnaise over them, then sprinkle with bonito flakes and aonori.