Takoyaki

11 ingredients
5 steps

Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 2 1/2 cups dashi broth (instant dashi without MSG at the Japanese market OR the broth of dried seaweed and bonito flakes)
  • 2 eggs
  • 1/2 pound boiled octopus or calamari (the more sustainable choice), diced
  • 1/2 cup chopped scallions
  • 1/4 cup chopped seaweed
  • roasted seaweed for topping
  • mayo & worcestershire mix for dipping
  • takoyaki pan (mine makes 14 at a time)

Directions

  1. 1
    Mix flour, dashi broth and eggs in a bowl to make the batter. The consistency is like a crepe batter or potato leek soup.
  2. 2
    I used a napkin dipped in a tiny bit of oil to non-stick the takoyaki pan. Pour batter into the cups to the top--don't worry if batter spills over the half circles.
  3. 3
    Put octopus and green onion in each half circle.
  4. 4
    Grill takoyaki balls, turning with a skewer. (Let it set at the bottom, and turn them on their side, at 90 degree angles until a full circle has formed).
  5. 5
    When takoyaki becomes round and brown, remove them from the pan and place in a plate. It took almost 20 minutes for each pan of 14 balls. This recipe makes 2 pans. Top with seaweed and serve with sauces.

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