Takoyaki
Crisp-edged spheres of savory batter filled with tender octopus, bright pickled ginger, and green onion, finished with glossy sauce, mayo, and dancing bonito flakes. Cooking in a hot cast-iron or takoyaki pan yields a playful mix of textures—crispy outside, custardy inside.
1 cup all-purpose flour
2 cup dashi, warm
2 egg, room temperature, beaten lightly
1 tsp salt
1 tsp soy sauce
1 tsp baking powder
8 oz cooked octopus, cut into 1/2-inch pieces
2 stalk green onion, thinly sliced
2 tbsp pickled ginger, chopped
½ cup tenkasu
2 tbsp vegetable oil
¼ cup takoyaki sauce
2 tbsp japanese mayonnaise
¼ cup katsuobushi
1 tsp aonori
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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