Takoyaki

Ingredients

• 1 cup flour
• 2 cups dashi
• 2 eggs
• 150g cooked octopus, diced small
• 1/2 cup tenkasu (tempura scraps)
• 2 scallions, chopped
• 2 tbsp pickled ginger, chopped
• Takoyaki sauce (or Worcestershire sauce)
• Japanese mayonnaise
• Bonito flakes, to garnish
• Oil, for the pan

Steps

1. Whisk flour, dashi, and eggs into a thin, smooth batter.
2. Heat a takoyaki pan, oil each well generously.
3. Fill wells with batter, drop in a piece of octopus, a pinch of tenkasu, scallion, and pickled ginger into each.
4. As edges set, use a skewer or pick to rotate each ball a quarter turn, letting raw batter flow into the well.
5. Keep rotating every minute or two until balls are round and golden all over, about 10 minutes.
6. Plate and drizzle with takoyaki sauce and mayo, top with bonito flakes.