Make Authentic Japanese Takoyaki at Home!

By Sudachi · 60 min

Ingredients

Instructions

1. Put the sauce ingredients in a saucepan and bring to a gentle simmer over medium heat, stirring constantly and scraping the bottom so it does not burn.
2. Simmer the sauce for 3 minutes, until slightly thickened, then take it off the heat and set it aside.
3. Pour the 500 ml cooled dashi and 1 tsp usukuchi soy sauce into a bowl, crack in the egg and whisk until combined.
4. Put the 100 g flour in another bowl, make a well in the centre, and gradually whisk in the dashi mixture until you have a smooth batter.
5. Cut the 120 g boiled octopus into roughly 2.5 cm pieces, and finely chop the 4 tbsp red pickled ginger and the 50 g green onions.
6. Heat the takoyaki pan until almost smoking, then brush sesame oil into every well until evenly coated.
7. Pour batter into each well until half full, place a piece of octopus in each, then fill the whole pan with batter, including the areas around the wells.
8. Sprinkle the green onion, pickled ginger and 30 g tenkasu generously over the batter and cook for 1 to 2 minutes.
9. Use a long bamboo skewer to draw lines between the wells to divide the batter into separate balls.
10. Roll each ball halfway by turning the skewer in a circle around the edge of each well, then leave to cook for a few minutes.
11. Roll again, tucking messy parts underneath, until the balls are roughly round; brush with more sesame oil and keep rolling each one.
12. Swap pale balls with golden ones so they cook evenly, then remove them once the outside is golden and crisp; the centre should still be slightly runny.
13. Arrange the takoyaki on a plate, brush with the sauce, drizzle with mayonnaise and add toppings as you like.

Summarized from Sudachi's video. Watch it for the details.

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