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Takoyaki
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups dashi stock
- 1/2 lb cooked octopus, chopped
- 1/4 cup chopped green onions
- 1/4 cup tenkasu (tempura scraps)
- 1/4 cup pickled ginger, chopped
- Takoyaki sauce
- Kewpie mayonnaise
- Aonori (dried seaweed flakes)
- Katsuobushi (bonito flakes)
Instructions
1. In a large bowl, whisk together the flour, eggs, and dashi stock until smooth. Stir in the chopped octopus, green onions, tenkasu, and pickled ginger.
2. Preheat a takoyaki pan over medium heat and brush each mold with oil. Fill each mold with the batter.
3. As the batter starts to cook, use a skewer to stir and flip the takoyaki so they form into balls.
4. Once the takoyaki are golden brown and crispy on the outside, remove from the pan and place on a plate.
5. Drizzle with takoyaki sauce and mayonnaise, then sprinkle with aonori and katsuobushi before serving.