Takoyaki with Bonito and Mayo
Crispy octopus balls with every topping. A fun hands-on project for a group.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 4
- Level
- Medium
Photo: Cheng / Pexels
Takoyaki with Bonito and Mayo is made for sharing, ideally with friends pitching in at the counter. Pre-cooked octopus from an Asian market saves an hour; slice it on a slight diagonal to show off the tender center. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
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
Keep wrappers under a damp towel so they do not dry and crack.
From the Gyoza and Izakaya Bites counter
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