Not even a fully-automatic money gun is enough to stop Mako Mankanshoku when she's got her heart set on Osakan street food - quite the contrary, it only fuels her appetite. Follow along with this week's easy-once-you-get-all-the-specialty-ingredients-and-equipment classic Japanese street snack, Takoyaki!
120g all-purpose flour
2 tsp baking powder
½ tsp salt
2 large eggs
1 Tbsp low sodium soy sauce
1 ½ cups dashi broth
Bonito flakes, powdered
Red pickled ginger, chopped
Begin by cutting your plain cooked octopus into bite-sized chunks, and set aside.
In a mixing bowl combine 120 grams of all purpose flour with 2 tsp of baking powder and ½ tsp of salt. Whisk to combine. Add 2 large eggs, 1 Tbsp of low sodium soy sauce, and 1 ½ cups of dashi broth. Mix to combine.
Heat your takoyaki pan over a medium high heat with some vegetable oil, making sure that each hole is coated.
Add your batter and make sure every hole is filled before adding your primary fillings right in the middle. Cover all batter with a sprinkling of bonito flakes, red pickled ginger, and tenkasu.
Using a pair of chopsticks, get under each takoyaki and rotate about 90°, and then add some more supplemental batter to help them become more spherical.
Flip the whole thing over being sure to tuck all the batter and bits in. Continue to turn and tuck until all the little bits until they are all round, golden brown, and crispy.
Add to a plate and top with okonomiyaki sauce, japanese mayo, aonori, and bonito flakes.
Serve and enjoy!