Takoyaki Recipe
Deep-fried pancake balls filled with octopus topped with Katsu, mayo sauce and Bonita flakes that go well with fish items.
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Ingredients
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Takoyaki Batter
Filling
Toppings
Method
Prepare the Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, and soy sauce.
- 2
Add Wet Ingredients
Gradually add the dashi stock and whisk in the eggs until the batter is smooth and free of lumps.
Prepare the Filling
- 3
Combine Filling Ingredients
In a separate bowl, mix the diced octopus, chopped green onions, and pickled ginger until well combined.
Cook the Takoyaki
- 4
Heat the Takoyaki Pan
Preheat a takoyaki pan over medium heat and lightly oil each of the molds.
- 5
Fill the Molds
Pour the batter into each mold until they are about 3/4 full. Add a spoonful of the octopus filling into each mold.
- 6
Cook and Turn
Cook for about 2-3 minutes until the edges start to set. Use a skewer or chopstick to turn the balls 90 degrees. Continue cooking and turning until they are golden brown and cooked through, about 5-7 more minutes.
Serve
- 7
Add Toppings
Remove the takoyaki balls from the pan and place them on a serving plate. Drizzle with takoyaki sauce and mayonnaise. Sprinkle with bonito flakes and aonori.
- 8
Serve Hot
Serve immediately while hot and enjoy your delicious takoyaki!