Cast Iron Takoyaki
Turned with skewers until round. A fun hands-on project for a group.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Photo: Markus Winkler / Pexels
Small plates like this are the heart of an izakaya evening. Pre-cooked octopus from an Asian market saves an hour; slice it on a slight diagonal to show off the tender center. Set everything out before you start so assembly flows without stopping.
Method
Whisk the flour, eggs and dashi into a thin, pourable batter and transfer to a jug.
Heat a takoyaki pan over medium-high and brush each well generously with oil. Fill the wells to the brim with batter.
Drop a piece of octopus into each well and scatter tenkasu, beni shoga and scallions over the whole pan.
After 1 to 2 minutes, when the edges set, use a skewer to break the batter between wells and turn each ball 90 degrees, tucking the excess inside. Keep turning every minute until round and crisp, about 6 minutes.
Brush with sauce, zigzag with mayonnaise and top with bonito flakes and aonori. Serve very hot.
Chef's note
Freeze uncooked dumplings on a tray before bagging so they do not stick.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
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