INGREDIENTS:
For the Batter:
- 1 cup cake flour
- 1 & ½ tsp baking powder
- 2 cups dashi stock (alternative: 2 tbsp instant dashi powder diluted in 2 cups of water)
- 2 pcs eggs
- 2 tsp sugar
- ½ tsp salt
For the Filling:
- 1 cup baby octopus, chopped
- 4 tsp pickled ginger, finely chopped
- 4 tbsp cabbage, finely chopped
- 4 tsp spring onions, finely chopped
For the Toppings:
- Mayonnaise
- Takoyaki Sauce
- Bonito flakes
HOW TO MAKE:
For the Batter:
- In a mixing bowl, combine the flour, baking powder, salt, and sugar.
- Add- in the eggs and dashi stock and mix until it forms a smooth batter.
- Cover bowl with cling wrap then set aside and let it rise for 30 minutes.
Assembly:
- Lightly brush takoyaki pan with oil then heat up the pan using low heat.
- Pour- in the batter into the pan up to the rim.
- Add 2 pieces of baby octopus slices, pinch of ginger, cabbage and green onions in the middle.
- Once the batter rises, using a toothpick loosen the dumplings and flip it to the other side (don’t worry about the shape, it will set in the bottom and finally creating a full sphere).
- Once the other side sets, loosen it again with toothpicks then keep on rotating for 5 minutes or until dumplings are golden and crispy.
- Once cooked, remove from takoyaki pan.
- Transfer to a serving plate then brush with takoyaki sauce, top with mayonnaise, and dried bonito flakes. Enjoy!
IMAGE: jpninfo.com
Also try: Gyoza (Pan Fried Dumplings)
