AI-generated image, for illustration only.
Takoyaki
with Sauce, Mayo & Bonito
Crisp little octopus spheres with soft centres, sauce, kewpie and bonito doing their dramatic dance on top. Makes about 24.
Ingredients (makes about 24)
Pantry basics not counted above: neutral oil for the pan. Allergens: Mollusc, egg, gluten, soy, fish; mayonnaise may contain egg.
Method
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Make batter
Whisk flour and baking powder together. Whisk eggs, dashi and soy separately, then gradually whisk into the flour until smooth and pourable.
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Heat and oil
Heat the takoyaki pan over medium heat and generously oil each cavity and the flat surface around them.
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Fill boldly
Pour batter into every cavity until almost overflowing. Add a piece of octopus plus spring onion, ginger and tenkasu to each.
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Turn
Once the edges begin to set, use skewers to separate the batter between cavities and rotate each piece about 90 degrees, tucking loose batter underneath. Keep turning until round and evenly golden, 6–8 minutes total.
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Finish
Transfer to a plate and zig-zag with takoyaki sauce and mayonnaise. Add aonori and bonito flakes.