Takoyaki

1. Batter Preparation

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Gradually add 1 1/4 cups of dashi stock while continuously whisking to remove lumps.

Add 1 large beaten egg and mix until the batter is smooth and well combined.

2. Filling Preparation

Prepare the filling by finely chopping 100g of cooked octopus into small pieces.

Chop 2 green onions into thin slices and prepare 30g of pickled ginger by dicing it.

Set the octopus, green onions, and pickled ginger aside for later use.

3. Cooking

Preheat a takoyaki pan or a non-stick muffin tin over medium heat.

Lightly brush the molds with vegetable oil using a pastry brush.

Pour the batter into each mold, filling them about three-quarters full.

Add a piece of chopped octopus, some green onion, and a small amount of pickled ginger into each mold.

Using a skewer or chopsticks, carefully turn the batter in each mold after about 2 minutes to shape the balls.

Continue cooking for another 5-7 minutes, turning them frequently until they are golden brown and crispy.

4. Serving

Once cooked, remove the takoyaki from the pan using a skewer.

Place the takoyaki on a serving plate.

Drizzle with takoyaki sauce and mayonnaise, sprinkle with bonito flakes and aonori for garnish.

Serve hot and enjoy!