128g plain flour
1 1/2 Tbsp cornstarch
1 1/2 tsp dashi powder or chicken stock
480g cold waters
3 1/2 tsp Japanese soy sauce
Any of the ingredients for the filling:
Boiled Octopus, cut into cubes
finely sliced spring onions
1-2 Tbsp beni-shoga (red pickled ginger)
Shredded cheese (optional)
Ingredient for the topping:
BULLDOG TONKATSU SAUCE
Katsuobushi – Bonito flakes
Ao-nori (Dried sea weed strips)
Steps for the batter:
1. Place plain flour, cornstarch and dashi powder in a bowl, and combine with a hand whisk.
2. Add eggs, dashi powder and half of the water. Whisk until smooth.
3. Add soy sauce and the rest of the water gradually, whisk until combine well.
4. Cover and refrigerate for half an hour.
1. Heat up the pan and oil the individual compartments with the oil brush or spray with generously amount of oil
2. When the oil is heated up, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit. Add green onions, octopus (or whatever meat you are using), and shredded cheese (if using).
3. After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a pair of chopstick to scope the batter that is on the side into the batter, then turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. Wait a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
place the takoyaki on a plate and drizzle with Japanese mayonnaise and Tonkatsu sauce. Genrously sprinkle on the bonito flakes and aonori.