Takoyaki
Round, savory batter balls filled with diced octopus.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the cake flour, dashi powder, eggs, and cold water until a very thin, watery batter forms. Transfer to a spouted measuring cup.
- 2
Heat a cast-iron takoyaki pan over medium heat and brush the half-spheres generously with neutral oil using a paper towel.
- 3
Pour the batter slightly overflowing the molds. Drop one or two pieces of octopus into the center of each mold.
- 4
Liberally scatter the tenkasu and chopped scallions over the entire pan.
- 5
As the edges begin to cook (about 2 minutes), use a metal or bamboo pick to cut the batter grid, tucking the excess edges into the molds while rotating the balls 90 degrees.
- 6
Continuously rotate the balls, letting raw batter flow to the bottom, cooking until they are perfectly spherical, golden brown, and crisp on the outside but molten inside. Drizzle with sauce and mayo, and top with bonito flakes.
Plan it in Listahan
Add Takoyaki to your week, check it against your household's allergens, and build the shopping list automatically.