Takoyaki

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In a mixing bowl, whisk together 1 cup of all-purpose flour and 1 1/2 cups of dashi stock until smooth. Add 1 large egg and stir until well combined.

Ingredients quick view

1 cup all-purpose flour

1 1/2 cups dashi stock

1 large egg

1/2 cup cooked octopus, diced

1/4 cup green onions, finely chopped

2 tablespoons pickled ginger, chopped

1 tablespoon soy sauce

Vegetable oil, for cooking

Salt, to taste

Pepper, to taste

Use fresh octopus for the best flavor.

Make sure the batter is smooth and free of lumps for even cooking.

Adjust the temperature of the pan as needed to avoid burning the takoyaki.

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