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!