Takoyaki are round Japanese mini pancakes seasoned with dashi. The takoyaki are deliciously filled with octopus, ginger and spring onions. Dashi is fish bouillon which is used in Japanese cuisine for a ton of recipes.
Preparation time: 45 minutes
Number of servings: 4
- 140g wheat flour
- 1 tsp baking powder
- 2 eggs
- 1 tsp soy sauce
- ¼ tsp salt
- 480ml water
- 2 bags dashi powder
- 3 spring-onions
- 1 bag red ginger
- 200g octopus
- Aonari (dried seaweed)
- Katsuoboshi (dried bonito flakes)
- Japanese mayonnaise
- Okonomiyaki sauce
- Pan for mini pancakes
- Sauce bottle
1. For the fish stock, bring 480ml of water to a boil, then add 2 bags of dashi powder. Stir well, until the powder is dissolved. Let the mixture cool down.
2. Grind the aonari until it becomes powder. Chop the spring onions and ginger. Cut the octopus into small pieces.
3. Sieve the wheaten flour and the baking powder in a big bowl. Add the eggs, fish stock, soy sauce and some salt. Use a mixer on the lowest stand and mix the ingredients. Pour the batter in a sauce bottle.
4. Heat up the mini pancakes pan until it is warm enough and use a brush to cover the holes with a layer of oil.
5. Squeeze some batter into each hole, and fill them to the edge. Add some pieces of octopus, ginger and spring onions into each hole.
6. Cook the takoyaki on medium heat for 1-2 minutes. Use a long skewer to turn them upside down and add some extra batter if necessary. Keep turning the takoyaki until they are nicely round and golden.
7. Put the takoyaki on a plate and pour the sauce and mayonnaise over it. Sprinkle some dried seaweed and bonito flakes on them.
Enjoy your meal!