Takoyaki

Ingredients

• all-purpose flour1 cup
• baking powder2 tsp
• egg1 piece
• dashi broth1.5 cup
• soy sauce1 tbsp
• cooked octopus, diced100g
• Chopped green onionsAs needed
• Tenkasu (tempura scraps)As needed
• Oil for cookingAs needed
• Takoyaki sauceAs needed
• Japanese mayonnaiseAs needed
• Bonito flakesAs needed
• Aonori (dried seaweed)As needed

Instructions

1. 1

   Step 1

   In a bowl, whisk together 1 cup of all-purpose flour, 2 tsp of baking powder, and 1/2 tsp of salt.

2. 2

   Step 2

   In a separate bowl, whisk together 1 egg, 1.5 cups of dashi broth, and 1 tbsp of soy sauce.

3. 3

   Step 3

   Gradually add the wet ingredients to the dry ingredients, whisking until smooth.

4. 4

   Step 4

   Heat a takoyaki pan and brush it with oil.

5. 5

   Step 5

   Pour the batter into the molds, filling them to the top.

6. 6

   Step 6

   Place a piece of cooked octopus in the center of each ball.

7. 7

   Step 7

   Sprinkle with chopped green onions and tenkasu (tempura scraps).

8. 8

   Step 8

   As the batter cooks, use a skewer to turn the balls, tucking in the edges to form a round shape.

9. 9

   Step 9

   Continue to cook, turning occasionally, until the takoyaki are golden brown and crispy on the outside.

10. 10

    Step 10

    Serve hot, drizzled with takoyaki sauce and Japanese mayonnaise, and sprinkled with bonito flakes and aonori (dried seaweed).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Takoyaki works well as a short-term grab-and-go option when stored in a sealed container in the fridge.