Xeth_
Tasty Apprentice
Let’s bring some Japanese street food magic to your kitchen with takoyaki! These crispy, savory octopus balls are perfect for snacking, with that golden crunch on the outside and tender octopus inside.
**Ingredients:**
- 1 cup takoyaki flour (or all-purpose flour)
- 1 1/2 cups water
- 1 egg
- 1/2 tsp dashi powder (optional)
- 1/2 lb cooked octopus, chopped
- 1/4 cup tempura bits (optional)
- 2 green onions, chopped
- Pickled ginger, chopped (optional)
- Takoyaki sauce
- Japanese mayo
- Bonito flakes and seaweed powder (for topping)
**Instructions:**
1. Mix the flour, water, egg, and dashi powder to form a smooth batter.
2. Heat a takoyaki pan and brush each mold with oil.
3. Pour in the batter, filling each mold halfway, then add octopus, green onions, and pickled ginger.
4. Fill each mold with more batter and cook until the bottom is golden, then flip and cook until fully crispy.
5. Drizzle with takoyaki sauce, mayo, and top with bonito flakes and seaweed powder.
Crispy on the outside, soft and savory on the inside—takoyaki is a snack that’ll disappear fast!
**Ingredients:**
- 1 cup takoyaki flour (or all-purpose flour)
- 1 1/2 cups water
- 1 egg
- 1/2 tsp dashi powder (optional)
- 1/2 lb cooked octopus, chopped
- 1/4 cup tempura bits (optional)
- 2 green onions, chopped
- Pickled ginger, chopped (optional)
- Takoyaki sauce
- Japanese mayo
- Bonito flakes and seaweed powder (for topping)
**Instructions:**
1. Mix the flour, water, egg, and dashi powder to form a smooth batter.
2. Heat a takoyaki pan and brush each mold with oil.
3. Pour in the batter, filling each mold halfway, then add octopus, green onions, and pickled ginger.
4. Fill each mold with more batter and cook until the bottom is golden, then flip and cook until fully crispy.
5. Drizzle with takoyaki sauce, mayo, and top with bonito flakes and seaweed powder.
Crispy on the outside, soft and savory on the inside—takoyaki is a snack that’ll disappear fast!
