Takoyaki Octopus Recipe
(5) Octopus dumplings deep fried then topped with eel sauce, kewpie mayo, and bonito flakes.
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Ingredients
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Takoyaki Ingredients
Method
Cooking Directions
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour and dashi stock. Whisk together until smooth. Add the egg and blend well.
- 2
Add Fillings
Fold in the diced octopus, green onions, and pickled ginger into the batter.
- 3
Heat the Takoyaki Pan
Preheat a takoyaki pan over medium heat and lightly grease it with oil.
- 4
Cook the Takoyaki
Pour the batter into the pan, filling each mold about 3/4 full. Let it cook for about 2-3 minutes until the bottom is golden brown.
- 5
Turn the Takoyaki
Use a takoyaki pick or skewer to turn the balls 90 degrees, allowing the uncooked batter to flow into the mold. Cook for another 2-3 minutes, turning occasionally, until evenly browned.
- 6
Serve
Once cooked, remove the takoyaki from the pan and place them on a plate. Drizzle with takoyaki sauce and kewpie mayonnaise. Top with bonito flakes before serving.
