Takoyaki
PrintTakoyaki
Indulge in the savory delight of Takoyaki, crispy on the outside and tender on the inside, these octopus-filled balls are a beloved street food in Japan, drizzled with takoyaki sauce and mayonnaise.
- Total Time: 30 min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
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- 1 cup all-purpose flour
- 2 eggs
- 2 cups dashi broth
- 100 g cooked octopus, diced
- 1/4 cup tempura scraps (tenkasu)
- 2 green onions, chopped
- Takoyaki sauce
- Mayonnaise
- Bonito flakes
- Aonori (seaweed flakes)
Instructions
- In a bowl, mix flour, eggs, and dashi broth to make the batter.
- Heat a takoyaki pan and oil the molds. Pour in the batter, adding octopus, tempura scraps, and green onions.
- Cook until the edges start to set, then turn the balls to cook evenly.
- Serve hot, drizzled with takoyaki sauce, mayonnaise, bonito flakes, and aonori. Enjoy!
