| Yield: | 4 servings (when using Dashi, the Japanese broth) |
| Ingredients: |
| 17 fl oz Water ½ oz Yamaki Bonito Flakes, for Dashi 3 ½ oz Ice cubes (A) 3 ½ oz Flour. (A) 1 Egg (A) 1 tbsp Soy sauce 3 ½ oz Boiled octopus 1 oz Tempura bits 1 oz Red pickled ginger Vegetable oil, as needed Takoyaki sauce, to taste Mayonnaise, to taste Dried green seaweed, for topping Yamaki Bonito Flakes, for topping |
| Directions: |
|
1. Put water in a pot and boil. When it boils turn off the heat, add ½ oz of Yamaki Bonito Flakes and simmer for 2 minutes, then gently strain with a kitchen paper or cloth.
3. Cut the boiled octopus into 24 pieces. 4. Heat the takoyaki pan with salad oil, pour the batter from 2, and spread the octopus, tempura bits, and red pickled ginger evenly. When the dough turns white, flip them over to form a ball. 5. Keep turning them until they are golden brown and crispy outside. Move them to a plate. 6. Apply takoyaki sauce, mayonnaise, and sprinkle dried green seaweed, and Yamaki Bonito Flakes throughout. |
