Rye Free Takoyaki

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the batter

2 cups dashi stock
SHIMAYA KONBU DASHI NO MOTO Orgnisulmte Dashi Stock, 5.08 oz
Yamaki Shirodashi Versatile Dashi Base, 500 mL
See all
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 oil 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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