Ingredients
- 1 egg
- 1 cup dashi broth
- 3/4 cup all purpose flour
- vegetable oil
- pre cooked tako (octopus) chopped
- 2 Spring onion finely chopped
- 2 tbsp pickled ginger (optional)
- Teriyaki sauce
- Sprinkle of bonito flakes (optional)
- Kewpie Mayonanaise - the finishing star!
Method
- In three small bowls, have your chopped tako, spring onions and optional ginger ready. Brush the takoyaki pan with vegetable oil and pre heat.
- In a medium mixing bowl, whisk the egg till smooth (you can use chopsticks or a whisk). Whisk in the dashi broth and then the flour till it is a smooth to pour.
- Using a tablespoon or small ladle, spoon the batter into the cups till they are barely full. Add in your tako, spring onion, and ginger in each cup. Cook for about 4 minutes till edges are lifted, then use a pick to rotate halfway, letting the batter roll back into the pan, then all the way around. Cook for another 3-4 minutes till golden brown.
- Serve up the takoyaki balls with a zigzag drizzle of teriyaki sauce and kewpie mayonnaise. Sprinkle with bonito flakes and serve immediately. Makes 16 pieces and is great for a party!
Product used in recipe
- Kewpie - Kewpie Mayonnaise
