Takoyaki Recipe たこ焼き

¼ cup katsuobushi (dried bonito flakes) (I use the type with bigger flakes)

2 green onions/scallions

1 Tbsp pickled red ginger (beni shoga or kizami beni shoga)

4.2 oz octopus sashimi (boiled octopus) (found in Japanese grocery stores; or substitute with sausage, corn, edamame, cheese, small mochi pieces…the choices are endless!)

subheading: For the Batter:

1 cup all-purpose flour (plain flour)

2 tsp baking powder

½ tsp Diamond Crystal kosher salt

2 large eggs (50 g each w/o shell)

1 tsp soy sauce

1½ cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

subheading: For Cooking:

2 Tbsp neutral oil

⅓ cup tenkasu/agedama (tempura scraps)

subheading: For the Toppings:

½ cup takoyaki sauce (make my Homemade Takoyaki Sauce or use tonkatsu sauce)

Directions at justonecookbook.com

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