Takoyaki Recipe
Japanese mountain-potato encrusted octopus, lightly fried and topped with bonito flakes, Japanese mayonnaise, and BBQ sauce
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Ingredients
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Takoyaki Batter
Filling
Toppings
Method
Preparing the Batter
- 1
Make the Takoyaki Batter
In a mixing bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, baking powder, and salt. Whisk until the batter is smooth and free of lumps. Set aside for 15 minutes.
Preparing the Filling
- 2
Prepare the Filling Ingredients
While the batter rests, prepare the filling ingredients by dicing the cooked octopus, chopping the green onions, and pickling the ginger. Mix these ingredients in a bowl along with the tempura scraps.
Cooking Takoyaki
- 3
Heat the Takoyaki Pan
Preheat a Takoyaki pan over medium heat and lightly grease the wells with oil to prevent sticking.
- 4
Pour Batter into Wells
Using a ladle, pour the batter into each well of the Takoyaki pan, filling them about 3/4 full.
- 5
Add Filling
Immediately add a spoonful of the prepared octopus filling into the center of each batter-filled well.
- 6
Cook and Flip
Cook for about 3-4 minutes or until the bottom is golden brown. Use a skewer or chopsticks to carefully flip the takoyaki balls to cook the other side, rotating them as needed until they are evenly browned and cooked through.
- 7
Remove and Serve
Once the takoyaki are golden brown and cooked through, remove them from the pan and place them on a serving plate. Drizzle with Japanese mayonnaise and takoyaki sauce. Top with bonito flakes and a sprinkle of aonori before serving.