Eggs make up the majority of the batter and help it get crisp.
Flour. Flour binds everything together into a very loose batter.
Dashi powder. Dashi powder is what gives the batter it’s flavor – it’s a simple shortcut way of incorporating dashi (Japanese soup stock) into the base. You can buy dashi powder in the Asian grocery store or online. It adds a bunch of flavor and umami.
On mushiness: sometimes people are surprised by the texture of takoyaki. Is takoyaki supposed to be mushy? The answer is, yes, it’s supposed to be a little runny and gooey inside. It’s not exactly mushy, it’s more gooey like melty cheese. The gooey-ness is what most takoyaki vendors aim for because the contrast is what makes takoyaki special. But, if you’re not a fan of gooey, takoyaki can be cooked all the way through. It just means that your balls will be a tiny bit more firm and structured than the ones you’ll find in Japan.What is takoyaki made of?
There are a lot of ingredients needed for takoyaki, but don’t let that stop you – it’s absolutely worth it. In fact, one of my all time favorite activities is making takoyaki at the table. I have so many fond memories of Mike and I making takoyaki and chatting the night away.
