Ingredients
6
6 servings
- •1 large egg
- •1 ¼ cups water
- •1 teaspoon dashi stock powder
- •¾ cup cake flour
- •2 tablespoons vegetable oil, divided
- •3 ½ oz fresh boiled octopus, cut into 18 equal pieces
- •2 tablespoons green onion, thinly sliced
- •2 tablespoons red pickled ginger
- •1 tablespoon tempura flakes
- •takoyaki sauce
- •japanese mayonnaise
- •aonori, powdered seaweed flakes
- •katsuobushi, bonito flakes
- •takoyaki plate
- •takoyaki turner
Instructions
- Make the batter: In a medium bowl, whisk together the egg, water, dashi stock powder, and flour until well incorporated. Transfer the batter to a squeeze bottle or spouted measuring cup for easy pouring.
- Preheat the takoyaki plate over medium heat for 2 minutes. Grease the holes with 1 tablespoon of vegetable oil. Fill each hole halfway with the batter. Place a piece of octopus in the center of each hole, then top with green onions, ginger, and tempura flakes. Cover with more batter (it’s okay if it overflows a bit) and cook for 2 minutes, until starting to turn golden brown. Use 2 takoyaki turners or chopsticks to turn the takoyaki ¾ of the way and cook for 2 minutes more, until the other side is starting to turn golden brown. Continue rotating and cooking the takoyaki until evenly golden brown on all sides. Drizzle the remaining tablespoon of vegetable oil over the takoyaki, flip over completely, and cook for 1 minute more on each side, until crispy and golden brown.
- Transfer the takoyaki to a plate and drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with aonori and katsuobushi.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 141
- Carbohydrate: 16g
- Fat: 5g
- Fiber: 0g
- Protein: 5g
- Sugar: 0g
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