Japanese recipe
Takoyaki
Ingredients
- 1 1/2 cups takoyaki flour mix (or 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp dashi powder)
- 2 cups water
- 1 large egg
- 6 oz cooked octopus, diced
- 1/4 cup tempura scraps (tenkasu)
- 2 tbsp pickled ginger (beni shoga), chopped
- 3 scallions, chopped
- Takoyaki sauce for drizzling
- Japanese mayonnaise for drizzling
- Bonito flakes (katsuobushi) for garnish
- Aonori (dried green seaweed) for garnish
- Vegetable oil for cooking
Contains: gluten, eggs, fish, mollusks, soy
How it starts
- 1
Whisk together the takoyaki flour mix, water, and egg in a large bowl until the batter is smooth.
- 2
Heat a takoyaki pan over medium-high heat and generously brush each mold with vegetable oil.
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