- Makes: 21
- Calories: 1031 kcal
- Total Time: 35 m
- Prep: 15 m
- Cook: 20 m
- Japanese: Tako-yaki
- 1 1/2 tablespoons ketchup
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons honey
Cut the boiled octopus into 21 pieces. (First, see comment section below regarding pan size).
If you want to use the green onion and red pickled ginger, chop them into small pieces.
Beat the egg in large bowl. Add the flour and bonito soup stock (or water), and mix very well.
Make the sauce in a bowl.
Heat an electric takoyaki pan (available on Amazon.com) at 180 °C for 5 minutes.
Soak a paper towel with the oil. Coat each mold and the entire surface of the pan with it.
Pour the mixture (Step 3) over the entire pan. Add one octopus piece to each mold.
Sprinkle the green onion and red pickled ginger (optional) over the entire surface of the pan.
After the mixture around the molds begins to harden, push it onto the molds with a wooden or iron skewer.
Cook about 5 minutes and turn over each takoyaki dumpling with the skewer.
Cook the other side for about 5 more minutes.
Remove the dumplings from the pan. Pour the sauce over them. If you like, you can sprinkle any of the optional items (bonito flakes, green laver, mayonnaise) over the top.
This recipe is based on a takoyaki pan which has 21 molds. If you use a different size pan, then you must adjust the ingredients accordingly. Takoyaki is a snack which originated in Ōsaka City and spread all over Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist