Appetizer

Takoyaki

Name: Takoyaki
Total time: 45m
Yield: 4 servings
Cuisine: Japan
Ingredients: 1 cup flour; 2 cups dashi; 2 eggs; 200g cooked octopus, diced; 2 tbsp tenkasu; 2 tbsp beni shoga; Spring onion; Takoyaki sauce; Kewpie mayo; Aonori, bonito flakes

Osaka street snack — spherical wheat batter balls filled with octopus, tenkasu and pickled ginger.

45m 4 servings Medium

Ingredients

• 1 cup flour
• 2 cups dashi
• 2 eggs
• 200g cooked octopus, diced
• 2 tbsp tenkasu
• 2 tbsp beni shoga
• Spring onion
• Takoyaki sauce
• Kewpie mayo
• Aonori, bonito flakes

Method

Step 1 of 425%

Whisk flour, dashi and eggs into a thin batter.

Swipe left/right to change step

1
Whisk flour, dashi and eggs into a thin batter.
2
Heat and oil a takoyaki pan; fill each cavity to overflow.
3
Drop octopus, tenkasu, beni shoga and onion in; cook 2 min.
4
Turn each ball with a pick every 30 sec until round and crisp; top with sauce, mayo, aonori and bonito.