Ingredients (for 30 balls)
- 1 cup plus 2 tbsp all-purpose flour
- 2 eggs
- 2 cups (480ml) dashi
- 1 tsp soy sauce
- 1/4 tsp kosher salt
- 2 tbsp Beni shoga (pickled red ginger) chopped
- 2-3 Green onions or scallions finely chopped
- Tenkasu (Tempura crisp)
- 5 oz cooked octopus cut into 1/2" cubes, or anything like cheese, mochi, fish cake etc.
- Vegetable oil
- Takoyaki Sauce (Tonkatsu sauce)
- Katsuobushi (bonito flakes)
- Aonori (dried seaweed powder)
1. Mix the ingredients for the takoyaki batter in a bowl, making sure that there are no lumps.
2. Place the butane fuel correctly in the butane stove and place the TAKOYAKI GRILL PAN correctly over the pan supports.
3. Turn on the butane stove and maintain it at a medium heat. Use the oiling brush to completely coat each indentation with salad oil.
4. After the butane stove has been heating for approximately 2 minutes, spoon the takoyaki batter gently into the indentations.
5. Push a piece of octopus into each ball of batter and scatter the pickled red ginger, green onion and tenkasu over the entire plate.
6. Use the bamboo skewer to pierce a small hole in each ball of batter and lift one of the balls carefully to check the color of the cooked side. If it is a light brown color, turn the balls 90 degrees.
7. As you rotate the rest of the balls, the uncooked batter pours out of the hole you made. Turn the balls another 90 degrees to achieve a perfectly round shape.
8. Lower the heat of the butane stove and continue to cook the takoyaki. When steam begins to be emitted from the balls, the takoyaki is done.
9. To serve, place the takoyaki on a plate and pour takoyaki sauce and mayonnaise. Sprinkle bonito flakes and aonori over the takoyaki balls. Enjoy!