Takoyaki

たこ焼き · Takoyaki

Ingredients13

• octopus200 g
• all-purpose flour200 g
• dashi stock500 ml
• eggs2
• soy sauce1 tbsp
• beni shoga pickled ginger2 tbsp
• tenkasu tempura scraps40 g
• green onion2
• vegetable oil2 tbsp
• takoyaki sauce4 tbsp
• Japanese mayonnaise3 tbsp
• aonori seaweed flakes1 tsp
• bonito flakes5 g

Method

1. Cut the octopus into small bite-size pieces and finely chop the green onion and beni shoga.
2. Whisk the flour, dashi, eggs, and soy sauce into a smooth, thin batter.
3. Heat a takoyaki pan over medium heat and lightly oil each mold.
4. Fill the molds with batter, then add a piece of octopus, green onion, beni shoga, and tenkasu to each.
5. When the edges set, turn the balls with a pick and keep rotating until evenly golden and cooked through.
6. Transfer to a plate, drizzle with takoyaki sauce and mayonnaise, and finish with aonori and bonito flakes.