Back to 8 servings 3 large eggs, lightly beaten 4.25 cup cold water 2 tsp instant dashi 2 tsp soy sauce 0.5 tsp salt 2.5 cup all purpose flour, about 300g 0.5 lb boiled octopus, 0.5" cubed 1 bunch green onions, sliced 1 cup tempura bits, or rice krispies beni shoga/pickled ginger, if desired shredded or cubed cheese, if desired mayo, preferably Japanese/Kewpie Brand takoyaki sauce bonito flakes aonori, or seaweed strips
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.2 Step 2: When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.3 Step 3: Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).4 Step 4: After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.5 Step 5: The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.6 Step 6: To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!getsaucepan.com/r/1e9df927-ffcf-4e5f-a099-901cf422ba16 · Original: https://iamafoodblog.com/takoyaki-recipe/
