*new*章魚燒 6pcs🐟 Recipe

Mix dry and wet

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1 tsp salt until combined. In a separate bowl, beat 1 large egg into 1 cup dashi stock, then add 1 tsp soy sauce. Slowly pour the wet mixture into the dry ingredients while whisking until you have a smooth, slightly runny batter. Let the batter rest for 10 minutes at room temperature.

Prepare filling ingredients: dice about 100 g cooked octopus into roughly 1/2-inch pieces; thinly slice green onions; finely chop 1 tbsp pickled ginger. Measure 2 tbsp tenkasu (or crushed panko).

After batter has rested, fold the tenkasu, half of the green onions (reserve remaining for garnish), and the pickled ginger into the batter to distribute evenly.

Heat a takoyaki pan over medium heat until hot. Lightly brush each well with vegetable oil (use about 2 tbsp total). To test readiness, sprinkle a drop of batter into an empty well — it should sizzle gently.

Pour batter into each well, filling to the top. Place one piece of diced octopus into each well. If necessary, add a little more batter so the wells are overflowing slightly (this allows you to form round balls).

Cook for 1–2 minutes until the edges begin to set and the underside is lightly browned. Using a takoyaki pick or skewer, rotate each piece 90 degrees to let uncooked batter run out and form a ball. Continue turning the balls every 30–60 seconds, letting them brown evenly and crisp on the outside, about 4–6 minutes total until golden-brown and fully cooked through.

When the takoyaki are evenly golden and crisp, transfer them to a plate.

Drizzle takoyaki sauce (about 3 tbsp) over the hot takoyaki, then pipe or drizzle Japanese mayonnaise (about 2 tbsp) in thin lines on top.

Sprinkle with remaining sliced green onions, 1 tsp aonori, and 2 tbsp katsuobushi. Serve immediately while hot (6 pieces per serving).