Ingredients

• 200 g all-purpose flour
• 2 eggs
• 500 ml dashi stock (can be replaced with fish stock)
• 2 tbsp soy sauce
• 1 tsp baking powder
• 200 g octopus, cut into small cubes
• 2 spring onions, finely chopped
• 50 g pickled ginger, chopped
• A handful of tenkasu (tempura flakes)
• Takoyaki sauce for serving
• Kewpie mayonnaise for serving
• Bonito flakes and ao-nori (dried seaweed) for garnish

Method

1. Start by mixing the flour, baking powder, and dashi stock in a large bowl. Add the eggs and soy sauce, and whisk together until the consistency is smooth and free of lumps.
2. Prepare your takoyaki pan by heating it over medium heat and brushing it with a little oil to ensure the balls don't stick.
3. Fill each cavity in the pan about 3/4 full with batter. Add a small piece of octopus and a little spring onion, ginger, and tenkasu to each cavity.
4. Pour a little more batter on top so each cup is filled to the rim.
5. Use a takoyaki pick or a chopstick to gently turn the balls when they have started to become golden and slightly crispy on the bottom. Turn them regularly so they cook evenly and form a round shape.
6. When the takoyaki are golden and crispy all around, remove them from the pan and place them on a plate.
7. Serve the hot takoyaki with a generous amount of takoyaki sauce and Kewpie mayonnaise. Sprinkle with bonito flakes and ao-nori for extra flavor and decoration.

Vegetarian variation with cheese

For a vegetarian variation, you can replace the octopus with small cubes of cheese that melt well, such as mozzarella or cheddar. Follow the other steps in the recipe to create delicious cheese-filled takoyaki.

Takoyaki is a fantastic dish to serve as a snack or appetizer, perfect for festive occasions or a cozy evening at home. With this takoyaki recipe you can bring a piece of Japan directly to your table and enjoy a bite of traditional Japanese culture.