Takoyaki Recipe

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This topic contains 1 reply, has 2 voices, and was last updated by  joanlynch21 2 years, 5 months ago.

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    1tsp salt

    1tsp baking powder

    1tsp dashi powder

    1 egg

    200g flour

    800ml cold water

    Adittional ingredients:

    Diced octopus (about 1/2 inch pieces)

    Tenkasu (Deep fried flour batter)

    Benishoga (Pickled ginger)

    Green onion

    Optional toppings:



    Fish cake



    Grinded toasted Nori Seaweed

    Bonito flakes


    Teriyaki sauce


    Heat a takoyaki pan. When its heated, add 1-2 tsp of vegetable oil. Add the takoyaki batter into the panen until its 80% Full. Add octopus, Pickled ginger, and tenkasu. Fill up the holes until it floods a little bit. Add green onions on top of the flooding batter. When the flooding batter is cooked, seperate each takoyaki with a pick. Rotate each takoyaki 90 degrees. Then, Rotate another 90 degrees. Keep spinning the takoyaki until golden brown. Garnish with Teriyaki sauce, bonito flakes, grind toasted Nori Seaweed, and mayonaise. Enjoy!


    I love takoyaki! It is healthy too!

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