Cooking Instructions

Follow these steps for perfect results

Ingredients

0/13 checked
6
servings
700 ml

Dashi stock

rich, made with bonito flakes and kombu seaweed

2 unit

Eggs

1 tsp

Usukuchi soy sauce

0.33 tsp

Salt

160 g

Cake flour

120 g

Octopus

boiled, chopped

2 tbsp

Tempura crumbs

crushed if large

3 unit

Green onions

chopped

10 g

Red pickled ginger

chopped

1 unit

Takoyaki sauce

1 unit

Aonori

1 unit

Bonito flakes

1 unit

Mayonnaise

Step 1
~3 min

Prepare a rich dashi stock with bonito flakes and kombu.

Step 2
~3 min

Combine eggs with dashi stock and mix well.

Step 3
~3 min

Add soy sauce, salt, and cake flour, ensuring no lumps form.

Step 4
~3 min

Chill the batter in the refrigerator for at least 30 minutes.

Step 5
~3 min

Chop the boiled octopus into small pieces.

Step 6
~3 min

Chop the green onion and red pickled ginger.

Step 7
~3 min

Crush any large tempura crumbs.

Step 8
~3 min

Prepare the oil for the takoyaki grill.

Step 9
~3 min

Heat the takoyaki grill to 230-250°C.

Step 10
~3 min

Generously grease the wells of the grill.

Step 11
~3 min

Fill each well about 80% with batter.

Step 12
~3 min

Add the chopped octopus, green onion, and red pickled ginger to each well.

Step 13
~3 min

Pour in more batter to overflow each indent.

Step 14
~3 min

Cook, pushing batter into the wells and turning frequently until golden brown.

Step 15
~3 min

Cook until the surface is crispy and the inside is light and fluffy.

Step 16
~3 min

Transfer takoyaki to a serving plate.

Step 17
~3 min

Add takoyaki sauce, aonori, bonito flakes, and mayonnaise as toppings.

Step 18
~3 min

Serve hot.

Step 19
~3 min

Optionally, use leftover dashi stock with light soy sauce and salt as a dipping sauce.

Pro Tips & Suggestions

Expert advice for the best results

Ensure the takoyaki grill is hot before adding the batter.

Use a takoyaki pick or skewer to easily turn the takoyaki.

Adjust the amount of dashi stock to achieve the desired batter consistency.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Batter can be made ahead and stored in the refrigerator.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve hot with a side of pickled ginger.

Perfect Pairings

Food Pairings

Miso soup
Edamame

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Osaka, Japan

Cultural Significance

Popular street food in Osaka, often enjoyed at festivals and gatherings.

Style

Occasions & Celebrations

Festive Uses

Festivals
Street Fairs

Occasion Tags

Party
Snack Time
Family Gathering
Festival

Popularity Score

75/100

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