Takoyaki is one of my favourite Japanese street food, it is a type of dumpling filled with baby octopus, cabbage, spring onions and pickled ginger. It is then cooked in a takoyaki pan then served with takoyaki sauce, mayonnaise, aonori and katsuobushi (dried bonito shavings).
- 1 cup cake flour
- 1 1/2 tsp baking powder
- 2 tsp sugar
- 2 eggs
- 2 cups dashi stock (you can dilute 2 tbsp instant dashi powder in 2 cups of water)
- 1/2 tsp salt
- 1 cup chopped baby octopus
- 4 tsp spring onions, finely chopped
- 4 tsp chopped pickled ginger, finely chopped
- 4 tbsp cabbage, finely chopped
- Takoyaki Sauce
- Bonito flakes
- Combine flour, baking powder, salt, sugar in a mixing bowl. Add eggs and dashi stock and mix until it forms a smooth batter. Cover bowl with cling wrap then set aside and let it rise for 30 minutes.
- Lightly brush takoyaki pan with oil, heat up the pan using low heat. Pour batter into the pan up to the rim then add 2 pieces of baby octopus slices, pinch of ginger, cabbage and green onions in the middle.
- Once the batter rises, using a toothpick loosen the dumplings and flip it to the other side. Don’t worry about the shape, it will set in the bottom and finally creating a full sphere.
- Once the other side sets, loosen it again with toothpicks then keep on rotating for 5 minutes or until dumplings are golden and crispy.
- Once cooked place in plate brush with takoyaki sauce, top with mayonnaise and dried bonito flakes.