- Takoyaki pan
- ½ cup chopped cooked octopus, (see notes after the recipe)
- 2 tablespoons finely sliced scallions
- 2 tablespoons chopped beni shoga (pickled red ginger), (see notes after the recipe)
- ½ cup tenkasu (tempura scraps), (see notes after the recipe)
To serve the takoyaki
- Japanese mayonnaise
- katsuobushi (dried bonito flakes)
- aonori (dried green seaweed)
- Make the takoyaki sauce before you start cooking so that it is ready to be drizzled once the takoyaki is done.
- Have all the ingredients for the filling ready before mixing the batter.
- To make the batter, simply stir all the ingredients together. To make pouring easier and less messy, pour the batter into a container with a spout.
- Heat the takoyaki pan and moisten each mold with cooking oil.
- When the oil begins to sizzle, fill the molds with batter. It is quite okay if the batter overflows from the molds a little.
- Scatter chopped octopus, scallions, pickled red ginger and tempura scraps directly on the batter.
- Let the batter cook for a few minutes to firm up the bottom.
- Using bamboo skewers (or use chopsticks), cut through the batter (where it has overflowed) to separate the still unformed balls.
- Carefully lift the wet balls and turn slightly (do not flip to invert!). As you turn, gather the excess batter around each mold and tuck in.
- Repeat the turning process every minute or so to brown every inch of the surface of the balls.
- The takoyaki is done when the balls are uniformly browned.
- Transfer the takoyaki to a plate. Drizzle the sauce and Japanese mayo over the balls. Sprinkle with aonori and bonito flakes, and serve while very hot.
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