たこ焼き (Takoyaki)

Crispy octopus balls drizzled with savory takoyaki sauce.

Ingredients

• 1 cup wheat flour
• 1 cup dashi stock
• 2 eggs
• 1/2 cup octopus
• 2 green onions
• 2 tbsp benishoga (pickled red ginger)
• 1/2 cup takoyaki sauce
• 1 handful bonito flakes

Method

1. Mix flour, dashi, and eggs into a smooth batter.
2. Heat a takoyaki pan, oil each hole, pour in batter halfway.
3. Add octopus piece, green onions, and ginger into each hole.
4. Cook and turn the balls with skewers until golden.
5. Serve hot with takoyaki sauce and bonito flakes.

Chef's tips

• Use a takoyaki pan for best results
• Practice flipping to get the perfect round shape