Takoyaki
Takoyaki
Ingredients
Takoyaki mix
- 3 Large Eggs Lightly beaten
- 4,25 Cups Cold water 1L
- 2 tsp Instant dashi
- 2 tsp Soy Sauce
- ½ tsp Salt
- 2,5 Cups All purpose flour +/- 300g
Takoyaki filling
- 250 g Boiled octopus 1 cm cubed
- 1 bunch Green onions Sliced
- 1 cup Tempura bits Tenkasu (250ml)
- Pickled ginger Beni shoga
- Shredded cheese if desired
Toppings
- Kewpie mayo
- Takoyaki sauce
- Bonito flakes
- Aonori Or seaweed strips
Instructions
- Beat the eggs and add the water and instant dashi
- Add the egg-water-dashi mixture to the flour and salt and mix well
- Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil (æbleskiver pan also works, poffertjes pan is not deep enough)
- When the pan is hot, pour the batter into the individual compartments up to the top
- Add green onions, octopus cubes (2 pieces), tempura bits, ginger (beni shoga), and shredded cheese
- After a while, the bottom of the takoyaki will be cooked through, at this point, you can use a skewer or two to turn them over 90 degrees, If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer
- If needed, add a bit more batter to the balls to fill them up
- Let cook for a minute or so and then do another 90 degree turn
- The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes, mine took over 20 minutes to cook and they were still not fully cooked
- To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce, genrously sprinkle on the bonito flakes and aonori
- Insides are hot, be careful not to burn yourself