Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Ingredients
Takoyaki Mix
3 large eggs lightly beaten
4.25 cups cold water
2 tsp instant dashi
2 tsp soy sauce
1/2 tsp salt
2.5 cups all purpose flour about 300g
Takoyaki Filling
1/2 lb boiled octopus 0.5″ cubed
1 bunch green onions sliced
1 cup tempura bits or rice krispies
beni shoga/pickled ginger if desired
shredded or cubed cheese if desired
Takoyaki Toppings
mayo preferably Japanese/Kewpie Brand
takoyaki sauce
bonito flakes
aonori or seaweed strips
Special Equipment
Takoyaki Pan
Instructions
Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).
