Fluffy and Soft Takoyaki in a Tamagoyaki Pan

Name: Fluffy and Soft Takoyaki in a Tamagoyaki Pan
Yield: Serves 2 servings
Ingredients: 50 g octopus; 1 tablespoon chopped scallions; 1 tablespoon tempura bits; 50 g all-purpose flour; 1 egg; 1/2 teaspoon dashi stock powder; 1/2 teaspoon Dashida (Korean beef stock powder); 2/3 cup water (150 ml); medium-thick sauce, to taste; mayonnaise, to taste; aonori (dried green seaweed), to taste; bonito flakes, to taste; 1 tablespoon vegetable oil

xxまぁやxx @cook_40265655

You can easily make takoyaki even without a takoyaki maker. It's a dish that pairs well with both drinks and rice. The origin of this recipe: I had a small amount of steamed octopus left, so I tried making a hearty takoyaki, and it turned out to be incredibly delicious.

xxまぁやxx @cook_40265655

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Ingredients

Serves 2 servings

50 goctopus
1 tablespoonchopped scallions
1 tablespoontempura bits
50 gall-purpose flour
1egg
1/2 teaspoondashi stock powder
1/2 teaspoonDashida (Korean beef stock powder)
2/3 cupwater (150 ml)
medium-thick sauce, to taste
mayonnaise, to taste
aonori (dried green seaweed), to taste
bonito flakes, to taste
1 tablespoonvegetable oil

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Steps

1

Finely chop the scallions. Cut the octopus into small pieces.
2

In a bowl, mix the flour, egg, dashi stock powder, Dashida, water, and egg well.
3

Heat the vegetable oil in a tamagoyaki pan over medium heat, then pour in the mixture from step 2.
4

Sprinkle the octopus, scallions, and tempura bits over the mixture in the pan.
5

Once the batter is cooked, fold it in half by bringing the far side of the batter towards you.
6

Reduce to low heat and cook thoroughly until heated through.
7

Remove from heat and top with medium-thick sauce, mayonnaise, aonori, bonito flakes, or any toppings you like to finish.