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Ingredients
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Batter
Filling
Toppings
Method
Preparation
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, dashi stock, egg, baking powder, soy sauce, and salt. Whisk until smooth.
- 2
Prepare the Filling
In a separate bowl, mix together the diced octopus, chopped green onions, pickled ginger, and tenkasu.
Cooking
- 3
Preheat the Takoyaki Pan
Preheat your takoyaki pan over medium heat and grease it with oil.
- 4
Pour the Batter
Pour the batter into each mold of the takoyaki pan, filling it about halfway.
- 5
Add the Filling
Place a small amount of the octopus filling into each batter-filled mold.
- 6
Fill and Flip
Pour more batter over the filling to cover it. Once the edges start to set, use a skewer or chopsticks to flip the balls over, turning them until golden brown and cooked through.
Serving
- 7
Serve
Remove the takoyaki from the pan and place them on a serving plate. Drizzle with takoyaki sauce, mayonnaise, and sprinkle with aonori and katsuobushi. Serve hot.
