*new*章魚燒 6pcs🐟 / *new*takoyaki 6pcs🐟 Recipe

Make batter

In a bowl, whisk the egg until combined. Add the dashi stock and soy sauce, whisk to combine. Sift in the flour and baking powder, then add a pinch of salt. Whisk until mostly smooth; a few small lumps are fine. The batter should be thin — similar to crepe batter. If too thick, add up to 1–2 tablespoons extra dashi (or water).

Prepare filling ingredients so they are ready to drop into the pan: dice the cooked octopus into roughly 1/4-inch pieces (about 3 oz total), finely slice green onion, chop the pickled ginger, and have tenkasu or crushed panko measured. These will be added to each cavity while cooking.

Heat takoyaki pan

Place a takoyaki pan (cast-iron or nonstick) over medium heat. Brush each well generously with neutral oil using a pastry brush or paper towel so batter will not stick. Heat until oil shimmers.

Fill wells

Pour batter into each well, filling slightly above the rim (for 6-cavity pan, fill all 6). Work quickly so batter doesn't set before you add fillings.

Add fillings

Drop about 1/2 teaspoon of diced octopus into each filled well, followed by a pinch (about 1/4 teaspoon) of pickled ginger, 1/2 teaspoon tenkasu, and a sprinkle of sliced green onion in each. If you prefer more octopus, distribute evenly but keep proportions similar so balls cook through.

Turn and form balls

After about 1.5–2 minutes the batter edges will set and the bottom will brown slightly. Using a takoyaki pick, skewer at an angle and rotate each piece 90 degrees so wet batter flows out and forms a ball. Continue rotating every 30–60 seconds to achieve an even round shape and golden surface. If needed, add a little more oil to wells. Total cooking time per batch is ~6–8 minutes until fully browned and cooked through.

Transfer the 6 cooked takoyaki to a plate. Immediately brush or drizzle with takoyaki sauce (~2 tablespoons total) and mayonnaise (~1 tablespoon) in a zigzag pattern. Sprinkle aonori evenly over the balls, then finish with katsuobushi so the flakes wave in the residual heat. Serve hot.