duday
Novice Foodie
Hey everyone, I recently made Takoyaki, and it turned out well. It's a savory delight filled with octopus, scallions, and a burst of flavors. If you're tempted, I won't keep the recipe secret, and here are a few instructions!
Ingredients:
Now, enjoy the finished Takoyaki! If you have any concerns or suggestions, feel free to comment, I'll respond to you right away. Let’s help each other!
Ingredients:
- 1 teaspoon dashi powder
- 2 large eggs
- 1 teaspoon soy sauce
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Vegetable oil
- 4-5 ounces cooked octopus
- 2 tablespoons dried bonito flakes
- 15 grams tenkasu (tempura scraps)
- 3 scallions
- 2 tablespoons chopped pickled red ginger
- Takoyaki sauce
- Kewpie mayonnaise
- Aonori (dried crushed green seaweed)
- Make dashi: Mix dashi powder with boiling water, let cool for 15 minutes.
- Prepare batter: Add eggs, soy sauce, flour, baking powder, and salt to dashi, mix well.
- Heat takoyaki maker or pan on medium-high, grease generously.
- Pour batter into holes, add octopus, bonito flakes, tenkasu, scallions, and ginger.
- Cook until bottoms set and slightly brown, about 4 minutes.
- Flip and shape takoyaki, fill with more batter, cook for 4 minutes.
- Flip again, brush with oil, cook until browned and crisp, about 4 minutes.
- Serve hot with takoyaki sauce, Kewpie mayo, bonito flakes, scallions, ginger, and aonori.
Now, enjoy the finished Takoyaki! If you have any concerns or suggestions, feel free to comment, I'll respond to you right away. Let’s help each other!
This recipe looks straightforward enough. Here's hoping I can nail that perfect golden-brown crust! 
