Takoyaki

🔥 Prep

• Measure out 100 g flour and place it in a mixing bowl.
• Crack 1 egg into the bowl.
• Measure out 300 ml dashi and add to the bowl.
• Dice 50 g octopus into small (~1 cm) pieces.
• Slice 1 tbsp green onion thinly.

🔥 Cook

• 1. In a mixing bowl, combine the measured 100 g flour, 1 egg, and 300 ml dashi; whisk until smooth.
• 2. Let the batter rest for 5 minutes.
• 3. Heat a takoyaki pan over medium heat until hot; lightly brush each mold with oil.
• 4. Pour the batter into each mold, filling to just below the rim.
• 5. Add a piece of diced octopus and a sprinkle of sliced green onion to each mold.
• 6. Cook for 2-3 minutes until the edges start to set.
• 7. Using a skewer, turn each ball 90 degrees to allow uncooked batter to flow out; cook for another 2 minutes.
• 8. Continue turning the balls every 2 minutes until they are golden brown and crisp on all sides, about 6-8 minutes total.
• 9. Remove the takoyaki from the pan and drain on paper towels.

🔥 Serve

• Drizzle with takoyaki sauce and Japanese mayonnaise, then sprinkle with bonito flakes, nori strips, and pickled ginger.
• Serve hot with a side of ponzu sauce for dipping.
• Pair with a crisp green salad or steamed edamame.