Takoyaki Recipe

Sophie and François

This is a recipe for 4 people, about 32 takoyaki.

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Japanese

Servings people

1 handful of octopus cut into pieces
120 g flour
1/2 sachet baking powder
1 pinch of salt
1 tsp soy sauce
2 eggs
360 ml dashi "Japanese broth" We use instant dashi powder, count a tablespoon to dilute in 360ml of hot water.

In a bowl, mix the flour, salt, and baking powder.
In another bowl, mix the eggs and soy sauce with a fork. Add them to the previous mixture (flour, salt, baking powder). Mix well with a whisk.
Add little by little the dashi broth, you get a very liquid paste, it's normal! It's the right texture!
Generously oil your takoyaki plate with a brush. We also advise you to oil your dishes in general with coconut oil. The food does not stick and in addition coconut oil unlike other oils can withstand very high temperatures. Then turn on your stove and preheat your plate.
Once the plate is hot, pour your takoyaki dough in the hollows at the edge. Then add the pieces of octopus, the chives and the beni shoga.
If the dough overflows it is not serious, you have to wait and you will see this one hardening outside, do not hesitate to turn over the takoyaki with the chopsticks. One in each hand, prick them on the outside and turn them at 180 degrees. Little by little they take shape. Turn them over regularly so that they are even.
When the takoyaki are golden brown, they are ready! Put them on your plate, add the Kewpie mayonnaise sauce, Otafuku sauce, aonori and katsuobushi flakes.
Enjoy your meal! Be careful, they are very hot!