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Ingredients
  • subheading: Takoyaki Mix:
  • 3 large eggs lightly beaten
  • 4.25 cups cold water
  • 2 tsp instant dashi
  • 2 tsp soy sauce
  • ½ tsp salt
  • 2.5 cups all purpose flour about 300g
  • subheading: Takoyaki Filling:
  • ½ lb boiled octopus 0.5" cubed
  • 1 bunch green onions sliced
  • 1 cup tempura bits or rice krispies
  • beni shoga/pickled ginger if desired
  • shredded or cubed cheese if desired
  • subheading: Takoyaki Toppings:
  • mayo preferably Japanese/Kewpie Brand
  • takoyaki sauce
  • bonito flakes
  • aonori or seaweed strips
  • subheading: Special Equipment:
  • Takoyaki Pan
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