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Takoyaki Batter

Takoyaki Batter

This is my recipe for takoyaki (octopus ball) batter, which I make using a measuring cup. It will yield takoyaki that are crispy on the outside, fluffy and creamy on the inside. Please cook them through slowly and enjoy. (^-^)

Ingredients

Cake flour
1 cup - 200 ml
Dashi stock?
4 cups - 800 ml
Eggs
4

Steps

1
Put the flour in a bowl and mix with a whisk to make it fluffy. (This is instead of sifting it.)
2
Add 1 cup of the dashi to the bowl a little at a time, mixing to avoid any lumps from forming. Add the eggs and mix well
3
Add the remaining 3 cups of dashi stock, mix well and it's done.
4
I usually make takoyaki with these 4 simple ingredients. Cooked cut up octupus, green onions, tempura batter crumbs (tenkasu), and beni-shouga red pickled ginger.
5
Oil the takoyaki maker, put in some tenkasu and pour the batter about halfway up each mold. Add the other ingredients, then pour in more batter.
6
If you cook them slowly, you'll end up with takoyaki that are crispy on the outside, fluffy and creamy on the inside.

Story Behind this Recipe

I wanted to eat takoyaki for the first time in ages. My recipe makes takoyaki that are creamy on the inside, the way I like them.