Takoyaki Recipe

Method5 steps · about 20 min

1. 1

   Step 1: In a large bowl, mix well Dashi (2 cups), eggs (2), soy sauce (1 tsp), salt (1/4 tsp), and flour with a whisk.

   Uses 2 cups Dashi · 2 eggs · 1 tsp soy sauce · 1/4 tsp salt · 1 cup plus 2 Tbsp all purpose flour

2. 2

   Step 2: Heat the takoyaki pan until very hot and coat the molds with oil so batter will not stick. Pour batter to fill the molds.

   Uses Takoyaki batter · oil

3. 3

   Step 3: Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions (2-3), ginger, and Tenkasu (1/4 cup) all over the pan.

   Uses Takoyaki pan filled with batter · Boiled octopus* (cut into 1/2" (1 cm) cubes) · 2-3 green onions (finely chopped) · 2 Tbsp Benishoga (pickled red ginger, chopped) · 1/4 cup Tenkasu (Tempura bits) (homemade or store-bought (optional) )

4. 4

   Step 4: Cook over medium heat for 1–2 minutes, then turn gently with a takoyaki pick or chopstick, tucking the edges into the molds to form balls. Continue cooking another 3–4 minutes, turning regularly, until the balls are browned and the batter is cooked through.

   First takoyaki phase before turning · 2 minUses Filled takoyaki molds

5. 5

   Step 5: Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).

   Uses Cooked octopus takoyaki · Takoyaki sauce (or Okonomiyaki sauce) · mayonnaise · Aonori (green dried seaweed) · Katsuobushi (dried bonito flakes)