Name: Takoyaki
Yield: 4
Cuisine: Japan
Ingredients: 1 cup all-purpose flour; 2 cups dashi, cooled; 1 egg; 1/2 teaspoon salt; 1 cup cooked octopus, diced; 1/4 cup tempura scraps (tenkasu); 2 tablespoons pickled ginger, chopped; 2 scallions, chopped; Takoyaki sauce, mayonnaise, bonito flakes

Where it comes from

Takoyaki was popularized as a street snack in Osaka and is cooked in a special pan with half-sphere molds. Stalls and festival grounds across Japan serve it piping hot.

Explore the cuisine of Japan.

Recipe

Make Takoyaki at home

Serves 4Time 35 minutes

Ingredients

1 cup all-purpose flour
2 cups dashi, cooled
1 egg
1/2 teaspoon salt
1 cup cooked octopus, diced
1/4 cup tempura scraps (tenkasu)
2 tablespoons pickled ginger, chopped
2 scallions, chopped
Takoyaki sauce, mayonnaise, bonito flakes

How it's made

Whisk flour, dashi, egg and salt into a thin, smooth batter.
Heat a takoyaki pan and oil each mold generously.
Fill each mold to the top with batter and drop an octopus piece into each.
Scatter the tenkasu, ginger and scallions over the molds.
When the edges set, use a pick to turn each ball a quarter turn, tucking in the overflow batter.
Keep turning until golden and round, about 6-8 minutes. Top with sauce, mayonnaise and bonito flakes.