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- ¾ cup flour (I used a mixture of ½ all-purpose flour and ¼ cup rice flour)
- 1 teaspoon baking powder
- 1 egg
- ½ teaspoon soy sauce
- ⅔ cup dashi stock (or you can use ⅔ cup water with a pinch of instant dashi stock powder)
- ½ cup cooked octopus, cut into bite-sized pieces
- 2 scallions, thinly sliced
- oil, for greasing pan
Also needed: takoyaki orÆbleskiver pan, Japanese mayonnaise, and other garnishes
To make the takoyaki batter, combine the flour, rice flour, and baking powder in a medium mixing bowl. Whisk in the eggs, soy sauce, and dashi. Set aside.
Heat the takoyaki pan over medium-high heat. Dab the wells with oil. When the oil begins to smoke, fill the wells with batter. Top with a piece or two of octopus and a pinch of scallions. Cook until the bottoms of the balls are beginning to crisp.
Use chopsticks or skewers, to rotate each takoyaki as they cook to give them a spherical shape. You can add a little bit more batter to complete the ball. Keep cooking and turning for 4 to 5 minutes until the outside is crisped.