Takoyaki & Bonito (5pc) Recipe
Make Takoyaki & Bonito (5pc) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Takoyaki Batter
Filling
Toppings
Method
Prepare Takoyaki Batter
Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour, salt, and mix well.
Combine Wet and Dry
Gradually pour the wet mixture into the dry ingredients while stirring until smooth; set aside.
Prepare Filling
Prepare the Filling Ingredients
Diced the cooked octopus into small cubes. Chop the green onions and pickled ginger, and gather tempura scraps.
Cooking Takoyaki
Preheat Takoyaki Pan
Heat a takoyaki pan over medium heat and lightly grease each mold with oil.
Fill the Molds
Pour batter into each mold until about 3/4 full. Add a piece of diced octopus, a sprinkle of green onions, tempura scraps, and pickled ginger into each mold.
Cook the Takoyaki
Let the takoyaki cook for about 2-3 minutes until the edges start to set. Using a skewer, gently turn each ball to cook the other side.
Continue Cooking
Cook for an additional 3-4 minutes, turning occasionally until golden brown and cooked through.
Serve Takoyaki
Transfer to Plate
Remove the cooked takoyaki from the pan and place them on a serving plate.
Add Toppings
Drizzle takoyaki sauce and Japanese mayonnaise over the balls. Sprinkle with aonori and bonito flakes on top.
Serve Immediately
Enjoy the takoyaki hot, ideally with some toothpicks for easy eating.