Follow these steps for perfect results
Dashi stock
rich, made with bonito flakes and kombu seaweed
Eggs
Usukuchi soy sauce
Salt
Cake flour
Octopus
boiled, chopped
Tempura crumbs
crushed if large
Green onions
chopped
Red pickled ginger
chopped
Takoyaki sauce
Aonori
Bonito flakes
Mayonnaise
Prepare a rich dashi stock with bonito flakes and kombu.
Combine eggs with dashi stock and mix well.
Add soy sauce, salt, and cake flour, ensuring no lumps form.
Chill the batter in the refrigerator for at least 30 minutes.
Chop the boiled octopus into small pieces.
Chop the green onion and red pickled ginger.
Crush any large tempura crumbs.
Prepare the oil for the takoyaki grill.
Heat the takoyaki grill to 230-250°C.
Generously grease the wells of the grill.
Fill each well about 80% with batter.
Add the chopped octopus, green onion, and red pickled ginger to each well.
Pour in more batter to overflow each indent.
Cook, pushing batter into the wells and turning frequently until golden brown.
Cook until the surface is crispy and the inside is light and fluffy.
Transfer takoyaki to a serving plate.
Add takoyaki sauce, aonori, bonito flakes, and mayonnaise as toppings.
Serve hot.
Optionally, use leftover dashi stock with light soy sauce and salt as a dipping sauce.
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.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator.
Arrange takoyaki on a plate, drizzled with sauce and sprinkled with toppings.
Serve hot with a side of pickled ginger.
Crisp and refreshing
Dry and savory
Discover the story behind this recipe
Popular street food in Osaka, often enjoyed at festivals and gatherings.
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