80 g flour
1 tsp baking powder
¼ tsp salt
½ tsp soy sauce
200ml Dashi stock
70g cooked Octopus, cut into bite size pieces
2g Katsuobushi, ground
1 stalk green onions, finely sliced
For the garnish:
Dried grounded seaweed, finely sliced
In a bowl, add all-purpose flour, baking powder and salt then mix.
Add egg, soy sauce, dashi stock and whisk till there are no lumps.
You can use seafood stock instead of Dashi stock.
Heat the Takoyaki mould over medium heat. Grease the mould generously with vegetable oil.
Pour the batter to fill the mold, drop in octopus pieces, a pinch of grounded Katsuobushi, a pinch of Tenkasu and a pinch of green onions.
Rotate each piece to cook each side evenly. Continue rotating until each piece has a nice round shape and has evenly cooked.