Takoyaki

Japan’s golden octo-orbs — crispy outside, gooey inside, topped with bonito flakes that wave hello. Street food you eat with a toothpick but love with your whole soul.

Ingredients:

Batter

• 1 cup flour

• 2 tsp baking powder

• 1 1/2 cup dashi

• 1 tsp shoyu 

• 1/2 tsp salt

• 2 eggs 

Filling

• Benishoga

• Tenkasu (tempura chips)

• Kimchi and mozzarella (optional)

• Chopped octopus 

• Green onion

Topping

• Japanese Mayo

• Bonito flakes

• Aonori 

• Takoyaki sauce

Directions:

1. Slice octopus, green onions, benishoga and put aside

2. In a bowl, mix flour, baking powder, salt, eggs, shoyu and dashi

3. Heat takoyaki pan and and fill batter until it kinda overflow and fill in your toppings

4. Turn half way and fill more batter

5. Place balls on plate and add sauce then Mayo. Add bonito flakes and aonori and some benishoga aside and serve.