Takoyaki

Ingredients

• 1 pcs Egg
• 400 ml Dashi
• 120 g Octopus
• 20 g Pickled Ginger
• 30 g Tempura Scraps
• 2 tbsp Vegetable Oil
• 2 pcs Scallion
• 2 tbsp Japanese Mayonnaise
• 5 g Bonito Flakes
• 1 tsp Aonori
• 100 g Takoyaki Flour
• 2 tbsp Takoyaki Sauce

Method

1. Whisk {egg} with cold {dashi} in a large bowl until smooth, then whisk in {takoyaki_flour} just until combined into a thin batter so the centers stay tender.
2. Cut {octopus} into small even pieces, then gather {scallion}, {pickled_ginger}, and {tempura_scraps} so they are ready to drop in quickly once the pan is filled.
3. Set a takoyaki pan over medium heat until fully hot, then brush the wells and surface generously with {vegetable_oil} so the balls release cleanly and crisp at the edges.
4. Pour in the {takoyaki_flour} batter to fill the wells and lightly flood the top, then add {octopus}, {scallion}, {pickled_ginger}, and {tempura_scraps} evenly, seasoning the surface lightly with a pinch of salt.
5. Cook over medium heat until the edges set and turn pale gold, then use picks to turn each piece in stages, tucking in the loose batter as you rotate until the balls are round, deep golden, and crisp outside.
6. Transfer the hot takoyaki to plates, brush with {takoyaki_sauce}, drizzle with {japanese_mayonnaise}, then finish with {bonito_flakes} and {aonori} for brightness, aroma, and contrast.