Classic Takoyaki

Ingredients

• 2 cups dashi stock
• 2 large eggs
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1 cup plus 2 tablespoons all-purpose flour
• 2-3 green onions , finely chopped
• 2 tablespoons vegetable oil , divided
• 2-3 ounces cooked octopus, cut into small cubes
• 1/2 cup Kewpie mayonnaise
• bonito flakes
• 1 cup tempura bits or rice krispies

Method

1. In a bowl, whisk together the dashi stock, eggs, soy sauce, salt, and flour until a smooth batter is formed.
2. Heat 1 tablespoon of the vegetable oil in a takoyaki pan or griddle over medium-high heat.
3. Add the batter to each of the takoyaki moulds, filling them about halfway.
4. Top the batter with the cooked octopus and tempura bits/rice krispies
5. 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 balls will become easier to turn the more they cook.
6. Flip each takoyaki and cook for another 3 minutes.
7. Add Kewpie mayo. This is essential and gives your octopus balls that iconic look.
8. Add takoyaki sauce. Genrously sprinkle on the bonito flakes.

Product used in recipe

• Kewpie - Kewpie Egg Free Mayonnaise