Takoyaki Recipe

Inspired by Tanpopo Ramen and Sake Bar

Time30m

Serves4

Wheat flour based batter with diced octopus

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Ingredients

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Takoyaki Ingredients

1 cup 00 bread flour

1 1/4 cups Dashi stock (or water)

1 large Egg

1 cup Cooked octopus, diced

2 tablespoons Green onions, finely chopped

2 tablespoons Pickled ginger, finely chopped

to taste to taste Takoyaki sauce

to taste to taste Japanese mayonnaise

to taste to taste Aonori (dried seaweed flakes)

to taste to taste Katsuobushi (bonito flakes)

as needed to taste Tuscany sunflower oil

Method

Cooking Directions

Prepare the batter

In a mixing bowl, combine the all-purpose flour, dashi stock, and egg. Whisk until smooth and set aside.

Preheat the takoyaki pan

Heat a takoyaki pan over medium heat and brush each mold with vegetable oil.

Fill the molds

Pour the batter into each mold, filling them about 2/3 full.

Add the filling

Add diced octopus, chopped green onions, and pickled ginger to each mold.

Cook and turn

Cook for about 2-3 minutes until the bottom is golden brown. Use a skewer or chopsticks to turn the takoyaki balls 90 degrees, allowing the uncooked batter to flow into the mold. Cook for another 2-3 minutes.

Finish cooking

Continue turning the takoyaki until they are golden brown and cooked through, approximately 5-7 minutes total.

Serve

Remove the takoyaki from the pan and place them on a serving plate. Drizzle with takoyaki sauce and Japanese mayonnaise, and sprinkle with aonori and katsuobushi before serving.