My first time making takoyaki.

Takoyaki is always my favorite appetizers when I go to a Japanese restaurant. I decided to do some research and make it at home. It’s not as pretty has the restaurant, but I tried. I got inspired when I saw takoyaki sauce and Katsuobushi at location Japanese market. I got the rest of the ingredients for takoyaki at 99 Ranch.

 

Ingredients

  • 2 cups (480ml) Dashi
  • 2 eggs
  • 1 tsp soy sauce
  • 1/4 tsp salt
  • 1 cup plus 2 Tbsp all purpose flour
  • 2-3 green onions, finely chopped
  • 2 Tbsp Benishoga (pickled red ginger), chopped
  • 5-6 oz octopus, cut into 1/2″ cubes
  • oil
  • Takoyaki sauce or Okonomiyaki sauce
  • mayo
  • Aonori (green dried seaweed)
  • Katsuobushi (dried bonito flakes)

Instructions

  1. In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk.
  2. Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won’t stick. Then pour batter to fill the holes of the pan.
  3. Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan.
  4. Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook another 3-4 minutes, turning constantly.
  5. Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).

Source: Japanese Cooking 101

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