Takoyaki

Takoyaki

raw material

6 servings

batter

• 1 large egg
• 1 ¼ cups water (300 ml)
• 1 teaspoon dashi powder
• ¾ cup cake flour (100 g)
• 2 tablespoons vegetable oil, divided

filling

• 3 ½ ounces freshly cooked octopus (100 grams), cut into 18 equal parts
• 2 tablespoons shallots, thinly sliced
• 2 tablespoons red pickled ginger
• 1 tablespoon tempura flakes

toppings

• Takoyaki Sauce
• Japanese mayonnaise
• aonori, powdered seaweed flakes
• bonito flakes, bonito flakes

special equipment

• Takoyaki plate
• Takoyaki Turner

Nutritional Information

View information

• Calories 141
• Fat 5g
• Carbohydrates 16g
• Fiber 0g
• sugar 0g
• 5g protein

An estimate based on a serving size.

Prepare

1. Make the batter: In a medium bowl, whisk together eggs, water, dashi powder, and flour. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
2. Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with scallions, ginger and tempura slices. Cover with more batter (it’s okay if it spills a little) and cook for 2 minutes, until just beginning to turn golden brown. Using 2 takoyaki knives or chopsticks, turn takoyaki ¾ and cook for an additional 2 minutes, until the other side starts to turn golden brown. Continue to rotate and cook the takoyaki until golden brown on all sides. Drizzle the remaining 1 tablespoon of vegetable oil over the takoyaki, flip completely, and cook 1 minute more on each side, until crisp and golden brown.
3. Transfer the takoyaki to a plate, drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with green nori and katsuobushi.
4. enjoy!

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