Takoyaki is a bit similar to okonomiyaki except the former is in a ball shape and a piece of octopus is added at the center. Here “tako” means octopus.
- ½ cup finely shredded cabbage
- ½ cup all purpose flour, or Korean pancake flour
- 1 egg
- ½ teaspoon of dashino-kona (Hondashi among other brands)
- ½ cup water
- A pinch of salt
- 1 bite size piece of octopus
- 2 table spoon of Japanese Worcester Shire sauce with WS sauce
- Hotdog sausage, or roast beef, oyster, crab meat in place of octopus
- Pickled ginger slices
- Dried small shrimp flakes (sakura ebi)
- Chopped green onion
- Takoyaki baking pan or the same with electric heater
How to Make It
- Chop octopus to bite size such that each piece is shorter than the diameter of the holes in the takoyaki baking pan.
- In a bowl, break egg. Add water, flour, dashino-kona, salt, and mix well. Add cabbage, and mix again.
- We assume to use the baking pan as the left photo below. Heat at medium high heat on the stove top. Wet the surface of the takoyaki baking pan with cooking oil by a brush.
- Heap each hole with the ingredients mix. Insert a piece of octopus at the center of each.
- Heat for 2 minutes at medium high heat. Flip the bottom and top of each ball using a skewer or fork. Heat another 2 minutes or until the surface of balls becomes browned.
- Serve the takoyaki balls on a dish with Japanese Worcester Shire sauce splattered on the top.