Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 ½ cups (360ml) dashi stock (or water)
  • 2 large eggs
  • 1/2 tsp (2.5g) baking powder
  • 1/2 tsp (2.5g) salt
  • 1 cup (150g) cooked octopus, diced
  • 1/4 cup (25g) green onions, finely chopped
  • 1/4 cup (30g) pickled ginger, chopped
  • Takoyaki sauce (or okonomiyaki sauce)
  • Japanese mayonnaise
  • Aonori (seaweed flakes)
  • Katsuobushi (bonito flakes)

Instructions:

  1. In a mixing bowl, whisk together flour, dashi stock, eggs, baking powder, and salt until smooth.
  2. Chill the batter in the refrigerator for 30 minutes.
  3. Preheat the takoyaki pan over medium heat and oil each cavity lightly.
  4. Pour the chilled batter into each mold, filling them about 3/4 full.
  5. Add a piece of cooked octopus, some green onions, and ginger into each mold.
  6. Let cook for about 2-3 minutes or until the edges begin to set.
  7. Use a skewer or chopstick to turn the balls gently to cook all sides until golden brown, about 8-10 minutes total.
  8. Remove from the pan and drizzle with takoyaki sauce and mayonnaise. Top with aonori and katsuobushi.