How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ)

Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). When I was small, I cooked takoyaki once a month at home. One day, my mom gave me the takoyaki pan we used at that time because we all grew up and no one cooks it at home. So, for this tutorial, I used the pan she gave me but it was so old that the batter stick to the surface and didn’t came out nicely… but anyway, I hope you get an idea!!! ——————————— Takoyaki Difficulty: Easy Time: 30min Number of servings: 40 pieces Necessary Equipment: Takoyaki pan spouted measuring cup oil brush (you can make it with paper towel, chopsticks, and rubber band) steel pick (long bamboo pick is ok) Ingredients: 200g (7oz.) takoyaki flour 2 egg 600cc water cooking oil Fillings * diced boiled octopus * chikuwa (fish cake) if you like * beni shoga (red pickled ginger) * tenkasu (tempura scraps) * aonegi (green onion) Sauce * okonomiyaki sauce * mayonnaise * katsuobushi (bonito flakes) * aonori (green laver) Directions: 1. In a bowl, mix takoyaki flour, eggs, and water (add little by little). 2. Heat takoyaki pan and grease the molds with cooking oil. 3. Pour batter into the molds to the full. 4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold. 5. Wait a little until batter on the edge of the molds …