Takoyaki

Ingredients

• All-purpose flour (1 cup)
• Dashi stock (1 1/4 cups)
• Egg (1, beaten)
• Octopus (1 cup, cooked and diced)
• Green onions (1/4 cup, finely chopped)
• Tenkasu (tempura scraps) (1/4 cup)
• Pickled ginger (2 tablespoons, chopped)
• Oil (for greasing the takoyaki pan)
• Soy sauce (to taste)
• Mayonnaise (to taste)
• Bonito flakes (for garnish)
• Aonori (dried seaweed flakes) (for garnish)

Instructions

1. In a mixing bowl, combine the all-purpose flour, dashi stock, and beaten egg. Whisk until the mixture is smooth and free of lumps.
2. Heat a takoyaki pan over medium heat and brush each mold generously with oil to prevent sticking.
3. Pour the batter into each mold, filling them halfway. Allow the batter to spread slightly.
4. Add a piece of cooked octopus, a pinch of chopped green onions, a spoonful of tenkasu, and a small amount of pickled ginger into each mold.
5. As the edges of the batter begin to set, use a skewer or takoyaki pick to gently flip the balls over, allowing the uncooked batter to flow into the mold.
6. Continue cooking and flipping the takoyaki balls until they are evenly golden brown and cooked through, approximately 3-5 minutes.
7. Carefully remove the takoyaki balls from the pan and place them on a serving plate.
8. Drizzle soy sauce and mayonnaise over the hot takoyaki balls to your liking.
9. Sprinkle with bonito flakes and aonori for a finishing touch.
10. Serve immediately while hot and enjoy this delectable Japanese treat!