- 140 gr flour
- 480 ml dashi ✔ fish stock
- 2 eggs
- 1 tbs soysauce ✔
- a pinch of salt
- 2 tsp benishouga ✔ pickled red ginger
- 2-3 sprigs spring onion
- 150 gr octopus ✔
- oil with neutral flavour
- mayonnaise ✔ QP Japanese mayonnaise
- takoyaki / okonomiyakisauce ✔
- aonori ✔ dried seaweed
- katsuobushi ✔ dried bonito (mackarel) flakes
Mix dashi with water according to the package. Then mix dashi, eggs, soysauce, salt, and flour into a smooth batter.
Now cut the spring onion, and add the spring onion and benishouga (pickled red ginger) to the batter. Cut octopus into pieces of 1 cm, we add the octopus later.
Heat the takoyakipan, dutch pancake pan or popcakemaker and pour a little bit of oil into each hole. Olive oil doesn't really taste good with this recipe, so try a more neutral flavoured oil like coconut oil. Fill up each hole with the batter, to the top. Then add a piece of octopus to each hole (see below for alternatives).
Cook the takoyaki until they are golden brown. Rotate the takoyaki several times after they get a little bit cooked. This way, you can make sure the takoyaki are cooked throughout and on all sides. It will take some practice (don't give up!), you can best do this with skewers.
When the takoyaki are done, put them on a plate and let them cool down a few minutes. Then, pour takoyaki / okonomiyaki sauce and (preferrably Japanese QP) mayonnaise over the takoyaki, and sprinkle some aonori (dried seaweed) and katsuobushi (dried mackarel flakes) on top.
Done. Itadakimasu! (Enjoy your dinner!)
When you don't want to eat octopus, can't seem to find it, or just want to try different variations; there are plenty alternatives!
You can substitute octopus with sausage, chicken, pieces of cheese, toufu, kimchi, mushroom, and much more!
Be as creative as you want and out anything in you like.
Make a whole lot of different takoyaki, invite your friends & family and enjoy a nice takoyaki party!