Takoyaki Recipe

Ingredients

• 2 cups Dashi
• 2 eggs
• 1 tsp soy sauce
• 1/4 tsp salt
• 1 cup plus 2 Tbsp all purpose flour
• 2-3 green onions (finely chopped)
• 2 Tbsp Benishoga (pickled red ginger, chopped)
• Boiled octopus* (cut into 1/2" (1 cm) cubes)
• 1/4 cup Tenkasu (Tempura bits) (homemade or store-bought (optional) )
• oil
• Takoyaki sauce (or Okonomiyaki sauce)
• mayonnaise
• Aonori (green dried seaweed)
• Katsuobushi (dried bonito flakes)
• *Substitute octopus with sausage (cheese, ham, and etc.)

Instructions

1. 1

   In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk.

2. 2

   Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan.

3. 3

   Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions, ginger, and Tenkasu all over the pan.

4. 4

   Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook another 3-4 minutes, turning constantly.

5. 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).