- 150g takoyaki flour mix
- 500ml water
- 2 tsp Lee Kum Kee salt-reduced soy sauce
- 2 eggs, lightly beaten
- 200g cooked octopus, chopped
- 50g red pickled ginger, chopped
- 3 small spring onions, sliced
- Packet tenkasu (tempura crispy bubbles)
- ***To garnish:
- Okonomi sauce
- Kewpie mayonnaise
- Bonito flakes
- Aonori (green seaweed powder)
- Heat takoyaki mould (I use my electric donut hole machine!) Add a generous splash of vegetable oil and spread around hole.
- Mix flour, water, soy sauce gently till there are no lumps. Add eggs, mix in gently (you don't want to make the batter foamy or the takoyaki will not cook properly). The batter should be quite runny.
- Fill each hole ¾ full with batter. Sprinkle in octopus, ginger, spring onions and tenkasu. Gently cover the filling with more batter and flood the whole plate of the takoyaki mould. Use a chopstick to push the flooded batter into the holes. Cook the balls for a few minutes until a crust has formed, then use skewers to turn the balls over. Cook and rotate until well crisped (about 5- 7 minutes).
- Remove from mould onto serving plate. Drizzle with okonomi sauce, then Kewpie mayonnaise, sprinkle with aonori and bonito flakes. Best served hot while crispy crunchy on the outside, warm and squidgy on the inside!
Product used in recipe
- Lee Kum Kee - Salt Reduced Soy Sauce
- Kewpie - Kewpie Mayonnaise