Takoyaki (章鱼小丸子)

章鱼小丸子

Takoyaki are golden, round octopus balls made with a light dashi batter. Crisp outside, soft inside, and ready in about 25 minutes. Make them at home.

Ingredients

• Octopus (chopped)
• All-purpose flour
• Dashi stock
• Eggs
• Beni shoga (red ginger)
• Aonori (seaweed flakes)
• Takoyaki sauce
• Japanese mayo

Instructions

1. Whisk eggs and dashi together, then sift in flour and mix until smooth batter forms.
2. Dice octopus into 1cm pieces and fold into the batter. (octopus pieces evenly distributed)
3. Heat takoyaki pan over medium-high, brush each mold with oil.
4. Pour batter into each mold 3/4 full, rotate every 2 minutes until golden and round.
5. Arrange on plate, drizzle with sauce and mayo, sprinkle aonori and red ginger.