Takoyaki
Takoyaki, a popular Japanese snack, are made with dashi-flavored batter with a crunchy outside and a soft, fluffy inside that encases a chewy octopus surprise, all in a fun ball shape! Go wild with the toppings–takoyaki sauce, Japanese mayonnaise, seaweed flakes, and bonito flakes–for a creamy, savory finish.
6 Servings
Ingredients
1 large egg
1 ¼ cups water (300 mL)
1 teaspoon dashi stock powder
¾ cup cake flour (100 g)
2 tablespoons vegetable oil, divided
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!
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