Takoyaki Recipe
Delicious Japanese seafood appetizer and snack to enjoy with your family and friends! Nice bite size pieces. Super fun and easy to make these takoyaki! Super customizable too!
Ingredients
Batter
- 60 grams All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Soy sauce
- 1 Egg
- 170 ml Dashi stock (or water) Dashi stock would make the batter more flavorful but water works too.
Takoyaki Ingredients
- 1 boiled octopus (tako) tentacle
- 2 Green onions
- 10-15 grams Fried tempura bits (tenkasu)
- 1-2 Tbsp Pickled ginger (beni shoga)
- 1-2 Tbsp Dashi powder
- 1-2 Tbsp Oil
Toppings
- Takoyaki sauce
- Japanese Mayo
- Dried seaweed flakes (aonori)
- Bonito flakes (katsuoboshi)
Instructions
Batter
- Add flour, egg, soy sauce, baking powder, and dashi stock (or water) into a large bowl and mix well with a whisk until the batter does not have clumps of flour. Adding dashi stock would make the batter more flavorful but water can substitute.
- Optional - Pour batter mix through a sieve to separate the flour clumps from the batter. Throw away flour clumps.
Prep Work
- Cut the octopus into about 1 cm cube size.
- Dice the green onions and picked ginger.
Cooking
- Turn on takoyaki maker and set it to medium heat. Brush oil on the takoyaki maker pan.
- Use a ladle and pour in the batter until it almost fills up to the top of the hole.
- Add 2-4 octopus pieces to each hole.
- Sprinkle green onion, pickled ginger, fried tempura bits, and dashi powder evenly on each hole.
- Use wooden skewer sticks to flip the takoyaki. Continue to flip them over and over until it becomes round. Add extra batter if needed.
- Brush oil and takoyaki sauce on the takoyaki and continue to flip them until golden brown.
Toppings
- Plate the takoyaki and garnish with takoyaki sauce, mayo. Sprinkle some dried seaweed and bonito flakes for the finish.