lunch · dairy-free
Takoyaki
Crisp-shelled, molten octopus balls drizzled with sauce, mayo and bonito.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, fish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Takoyaki pan, Skewers.
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Method
-
1
Whisk the flour, eggs, dashi, soy and salt into a thin batter.
-
2
Heat the takoyaki pan well and oil each hole generously.
-
3
Fill the holes to overflowing, then drop octopus, scallions, ginger and tenkasu into each.
-
4
After 2 minutes, use a skewer to turn each ball 90 degrees, tucking in the overflow; keep turning until round and golden.
-
5
Top with sauce, mayo, bonito and aonori.
