Back to 24 servings Sauce 3 tablespoons Worcestershire sauce, Bull-Dog brand if available 1 tablespoon tomato ketchup 1 teaspoon Japanese soy sauce, koikuchi shoyu; any soy sauce works 1 teaspoon mirin 1 teaspoon honey 0.125 teaspoon dashi granules Batter 2 cups dashi stock, about 500 ml, cooled; homemade preferred 1 teaspoon Japanese light soy sauce, usukuchi shoyu, or regular soy sauce 1 egg 0.75 cup unbleached cake flour, about 100 g; all-purpose flour works in a pinch Filling 4 ounces boiled octopus, about 120 g, cut into 1/2-inch (about 1.25 cm) pieces 4 tablespoons red pickled ginger (benishoga), finely chopped 2 ounces green onions, about 50 g, finely chopped 1 ounce tempura flakes (tenkasu), about 30 g Cooking toasted sesame oil or neutral oil, for greasing the pan Garnish Japanese mayonnaise, Kewpie preferred aonori, dried green seaweed powder bonito flakes (katsuobushi) finely chopped green onions, extra, for garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Simmer the sauce ingredients (Worcestershire, ketchup, soy sauce, mirin, honey and dashi granules) in a small saucepan over medium heat for about 3 minutes, stirring constantly, until slightly syrupy. Let it cool completely.2 Step 2: Whisk the cooled dashi, light soy sauce and egg together in a bowl.3 Step 3: Put the flour in a large bowl, make a well, and gradually whisk in the egg-dashi mixture until smooth and lump-free. The batter should be loose and thin.4 Step 4: Cut the octopus into small pieces and finely chop the pickled ginger and green onions.5 Step 5: Heat the takoyaki pan over medium heat until hot, then grease each well thoroughly with oil.6 Step 6: Pour batter into each well until about half full, add a piece of octopus to each, then fill the wells completely with batter. It is fine if the batter slightly overflows.7 Step 7: Scatter green onion, pickled ginger and tempura flakes over the batter and cook for 1 to 2 minutes, until the bottoms begin to set.8 Step 8: Use a bamboo skewer to break the connected batter and divide it between the wells, rolling each ball partway over. Tuck loose batter underneath to form rounds.9 Step 9: Keep turning each ball every few minutes, brushing with more oil as needed, until nearly round and golden brown on all sides, about 5 to 8 minutes total. Move balls between hotter and cooler spots so they brown evenly.10 Step 10: Remove the balls when golden and crisp outside; the center will still be soft and custardy.11 Step 11: Brush with takoyaki sauce, drizzle with Japanese mayonnaise, and sprinkle with bonito flakes, aonori and chopped green onions. Serve hot.getsaucepan.com/r/729e045a-3dd6-5b44-b7c9-7828585ec8ac
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