• 200 g chopped cooked octopus
• 30 g tenkasu (rice crisps or tempura batter)
• 10 g beni shoga (red pickled ginger)
• Chopped green onion
• Cooking oil
• 200 g flour
• 450 cc water
• 15 g bonito stock (fish instant powder)
• 2 eggs
• 1 kombu (kelp or brown seaweed)
• Takoyaki sauce
• Aonori (seaweed flakes)
• Katsuobushi (bonito flakes or silvery shiny fish skin that is filleted, dried and smoked)
1. Firstly, make the batter by mixing flour, bonito stock, kombu and eggs in a bowl. Measure the thickness of the batter. It should be like potage soup.
2. Put some oil onto the surface of takoyaki baker.
3. Pour the batter into the holes of takoyaki baker until full.
4. Add octopus, red ginger, green onion in each hole.
5. Pour more batter until it floods to cover the surface of takoyaki balls.
6. Allow takoyaki balls to grill until the bottom of takoyaki balls become thick enough to flip.
7. Flip takoyaki balls by using a pick and allow them to grill on the other side.
8. When takoyaki balls become rounder and browner or a little crispy, take them out of the takoyaki baker and place on a plate.
9. Put some sauce and mayonnaise then add aonori and katsuobushi on the top of takoyaki balls.
Serve: 5 – 10 persons (50 – 60 pieces)