Takoyaki

INGREDIENTS:

Takoyaki batter:
1 cup cake flour
1 large egg
2 cups dashi, cold
1 teaspoon soy sauce
1 teaspoon Mirin
Kewpie mayonnaise
Takoyaki sauce
Ao-nori
Bonito flakes
Red pickled ginger

Fillings:

1 cup diced cooked octopus (or shrimp..)
Tempura scraps (optional)
4 green onions, sliced
1/4 cup red pickled ginger (Beni shōga)

INSTRUCTIONS:

1. Place the takoyaki pan over a heat diffuser if possible, and set over medium heat.

2. Brush each hole with a neutral oil (I use grapeseed) to keep the takoyaki from sticking to the pan.

Read full preparation method
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