Grind ¼ cup (4g) katsuobushi (bonito flakes) into fine powder. Set aside, we'll use this powder when we're cooking Takoyaki.
Cut green onions into fine slices and mince 1 Tbsp-* red pickled ginger.
In a large mixing bowl, combine 1 cup (4.2 oz/120 g) all-purpose flour, 2 tsp baking powder, and ½ tsp kosher salt and whisk all together.
Add 2 large eggs, 1 tsp soy sauce, and 1 ½ cup (360 ml) dashi.
Heat the takoyaki pan to 400 ºF (200 ºC) over medium heat. Using a brush, generously oil the takoyaki pan (both the holes and connecting flat areas). When you see smoke coming from the pan, pour the batter to fill the holes. It’s okay for the batter to slightly overflow the holes. Usually as you add ingredients to the batter it will overflow.
Add 1-3 octopus pieces in each hole depending on its size and sprinkle katsuobushi powder you ground earlier on top.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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