Takoyaki Recipe
Fried octopus balls, oko sauce, mayo, bonito, nori
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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 until smooth. Add the egg and mix until well incorporated.
- 2
Add Fillings
Fold in the diced octopus, green onions, tempura scraps, and pickled ginger into the batter.
- 3
Preheat Takoyaki Pan
Heat a takoyaki pan over medium heat and lightly grease each mold with oil.
- 4
Fill Molds
Pour the batter into each mold, filling them about 3/4 full. Cook for about 2-3 minutes.
- 5
Turn the Balls
Using a skewer or chopsticks, turn the balls 90 degrees to allow the uncooked batter to flow into the mold. Continue cooking for another 2-3 minutes, turning occasionally, until they are golden brown and crispy.
- 6
Serve
Once cooked, remove the takoyaki from the pan and place on a serving plate. Drizzle with oko sauce and Japanese mayo. Top with bonito flakes and shredded nori.
