How to make it
5 steps. Take it one step at a time.
Whisk together the eggs and soy sauce
In a large bowl, whisk together the eggs and soy sauce. Slowly add the cold dashi stock while whisking. Gradually sift in the flour and whisk until the batter is smooth and thin.
Heat a takoyaki pan
Heat a takoyaki pan over medium-high heat. Generously oil each hole and the surrounding flat surface using a brush or paper towel.
Pour the batter into the holes
Once the pan is hot, pour the batter into the holes until they are overflowing slightly onto the flat part of the pan. Drop a piece of octopus into each hole, then sprinkle the green onion, pickled ginger, and tenkasu over the entire pan.
After about 3-5 minutes, the bottom of the balls will be cooked
After about 3-5 minutes, the bottom of the balls will be cooked. Use a takoyaki pick or skewer to cut the connected batter between the holes. Flip each ball 90 degrees, tucking the excess batter inside the hole as you turn. Continue rotating them until they form perfect round spheres and are golden brown and crispy on the outside.
5 minRemove the takoyaki from the pan
Remove the takoyaki from the pan and place them on a plate. Drizzle with takoyaki sauce and mayonnaise. Sprinkle with aonori and katsuobushi before serving hot.
A little kitchen wisdom
Using a proper cast iron takoyaki pan ensures the best crust. If you don't have dashi, you can use chicken stock, though the flavor will be less traditional.
