Takoyaki

Ingredients

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 and 1/2 cups dashi broth
• 1/2 cup cooked octopus
• 1/4 cup finely chopped pickled ginger
• 1/4 cup bonito flakes
• Takoyaki sauce
• Kewpie mayonnaise

Method

1. In a mixing bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, beat the eggs and add the dashi broth. (I like using kombu dashi - you can buy the instant ones at the store, just add water)
3. When the dashi mix is cool (if using instant or just-made dashi), pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and lump-free.
4. Heat a takoyaki pan (they sell them at bunnings!) over high heat and brush the holes with oil. Make sure they are well oiled to prevent sticking.
5. Fill each hole with batter until it's full.
6. Add the chopped octopus and pickled ginger onto of each hole (it's ok if they overflow)
7. Using a takoyaki stick (skewers or chopsticks work too), rotate the takoyaki balls as the batter starts to cook and the edges become firm.
8. Add more batter into each hole and rotate so the cooked half is now on top of the freshly poured batter.
9. Keep rotating until fully cooked.
10. Use the takoyaki sticks to remove the takoyaki balls from the pan and place them on a plate.
11. Squeeze some takoyaki sauce and Kewpie Mayo (must be kewpie) on top. Sprinkle bonito flakes and you're ready to serve!

Product used in recipe

• Kewpie - Kewpie Mayonnaise