Mushroom Free Takoyaki
Total time45 min
Prep time20 min
Cook time25 min
4.8(13)
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Learn more →Ingredients
4 servings
For the batter
- 2 cups dashi stock
- 1 cup all-purpose flour
- 2 large eggs
- 1 tbsp soy sauce
- ½ tsp salt
For the filling
- 7 oz cooked octopus, cut into ¾-inch pieces
- 3 green onions, thinly sliced
- ¼ cup pickled ginger (beni shoga), roughly chopped
- ¼ cup tenkasu (tempura scraps)
For cooking
- 2 tbsp neutral oil (such as vegetable or canola oil)
For topping
- 3 tbsp takoyaki sauce
- 3 tbsp japanese mayonnaise
- ¼ cup katsuobushi (bonito flakes)
- 1 tbsp aonori (dried green seaweed flakes)
Instructions
- 1
In a large mixing bowl, whisk together the dashi stock, eggs, soy sauce, and salt until fully combined. Add the flour and whisk until the batter is smooth with no dry lumps — it should be thin and pourable, similar in consistency to heavy cream. Set aside.
- 2
Prepare your filling ingredients: have the octopus pieces, sliced green onions, chopped pickled ginger, and tenkasu in small bowls within easy reach of the takoyaki pan.
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