Takoyaki
Takoyaki is pricey and comes in small portions when you buy it out, so let's make it at home. Fill each ball with cooked octopus, cook them crisp outside and soft inside, then finish with mayonnaise, tonkatsu sauce, and bonito flakes.
Ingredients
Batter
- Korean pancake mix (buchimgaru)2 cups
- Egg1
- Water1.5 cups
Fillings & Toppings
- Cooked octopus1 cup
- Green onion1/2 stalk
- Cooking oilA little
- MayonnaiseA little
- Tonkatsu sauceA little
- Green laver flakes (aonori)1 tbsp
- Tenkasu (tempura crumbs)A little
- Bonito flakes (katsuobushi)1 handful
Directions
- 1
In 2 cups of Korean pancake mix, add 1 egg and 1.5 cups of water, then whisk well to make a smooth batter. You can also use store-bought takoyaki flour.
- 2
Cut 1 cup of cooked octopus into bite-sized pieces and finely chop 1/2 stalk of green onion.
- 3
Brush the heated takoyaki pan evenly with oil to coat it, pour the batter about halfway into each hole, then add the octopus and chopped green onion.
- 4
Pour more batter generously on top until each hole is completely full.
- 5
When the edges start to set, use chopsticks or a pointed toothpick to gather the batter from the sides and flip each ball to cook it round. Cook over low heat so they don't burn.
- 6
Plate the takoyaki, drizzle mayonnaise and tonkatsu sauce in a zigzag, then pile on green laver flakes, tenkasu, and bonito flakes to finish.