How to make Takoyaki

Takoyaki

Flour Based Balls Filled with Octopus and Cabbage

Yield: 35 to 40 Balls

1 egg

2 cups dashi (kelp, dried shiitake mushroom and bonito flake dashi)

1 cup cake flour

Vegetable oil, for the griddle

2 to 4 octopus legs (¼- to ½-inch dice)

½ small head cabbage, small dice

2 tablespoon tenkasu (tempura crumb)

¼ cup benishoga (red pickled ginger)

1 cup homemade takoyaki sauce (see the recipe) or tonkatsu sauce, preferably Bull-Dog brand

Aonori

Bonito flakes

Toothpicks

Instructions

  • In a bowl, mix the egg with the dashi, add the flour and stir to combine.
  • Heat a special Takoyaki griddle and oil well. Pour the batter into each cup filling each almost to the top, and then stuff with the octopus, cabbage, tempura crumb and red pickled ginger. The batter should overflow the cups after stuffing. When the edge is cooked, turn it over to finish cooking. The shape you are looking for is a ball.
  • Brush the takoyaki balls with tonkatsu sauce and sprinkle with the aonori and bonito flakes. Serve the takoyaki with toothpicks.

 

Homemade Takoyaki Sauce:

1/2 cup Worcestershire sauce

1/2 cup ketchup

1.  Mix all ingredients together.