Made with AI
Classic Takoyaki
45 min 600 kcal per serving Medium
Ingredients
4 Servings
- octopus200 g
- all-purpose flour200 g
- eggs2 pieces
- dashi stock500 ml
- soy sauce2 tbsp
- baking powder1 tsp
- pickled ginger100 g
- green onions50 g
- tempura scraps50 g
- Takoyaki sauceto taste
- Kewpie mayonnaiseto taste
- Bonito flakesto taste
- Aonori seaweedto taste
Instructions
- 1
Begin by boiling the octopus in water for about 5 minutes until tender. Remove and let it cool, then cut into small bite-sized pieces.
- 2
In a large bowl, mix the all-purpose flour, eggs, dashi stock, soy sauce, and baking powder until you have a smooth batter.
- 3
Preheat a Takoyaki pan and lightly oil each compartment.
- 4
Pour the batter into each compartment, filling them about halfway.
- 5
Add a piece of octopus, some pickled ginger, green onions, and tempura scraps into each compartment.
- 6
Pour a little more batter over the top to cover the fillings.
- 7
Cook for a few minutes until the edges start to set, then use a skewer to turn each ball 90 degrees.
- 8
Continue cooking and turning until the Takoyaki balls are golden brown and evenly cooked.
- 9
Remove the Takoyaki from the pan and serve hot, drizzled with Takoyaki sauce and Kewpie mayonnaise.
