Authentic home cooking from Japan, with US measurements. 
Our Takoyaki (Using All-Purpose Flour and Cabbage)
After a lot of trial and error, this is how we make it now. Our family prefers takoyaki with cabbage. It's still good even when it cools down or without any fillings.
The origin of this recipe
We received a takoyaki plate from Santa for Christmas, and after experimenting a lot, this is how it turned out. Sometimes, I feel like making it for breakfast.
We've tried adding green onions, tempura bits, and even a pizza-style version, but so far, cabbage and sausage are the winners. Corn is also a nice addition.
Our Takoyaki (Using All-Purpose Flour and Cabbage)
After a lot of trial and error, this is how we make it now. Our family prefers takoyaki with cabbage. It's still good even when it cools down or without any fillings.
The origin of this recipe
We received a takoyaki plate from Santa for Christmas, and after experimenting a lot, this is how it turned out. Sometimes, I feel like making it for breakfast.
We've tried adding green onions, tempura bits, and even a pizza-style version, but so far, cabbage and sausage are the winners. Corn is also a nice addition.
Open in Cookpad AppSteps
- 1
Mix the ● ingredients with half of the dashi stock well.
*It's better to sift the all-purpose flour.
- 2
Add the remaining dashi stock and mix.
- 3
[Cooking Method]
Add a small amount of oil to the takoyaki maker and fill it about 1/3 full with batter.
The flour tends to settle at the bottom, so stir the batter as you use it. - 4
Add the fillings. Although it's called takoyaki, we often use large pieces of sausage.
- 5
Top generously with coarsely chopped cabbage and pour more batter over it.
- 6
When the sides start to color, flip them with a pick. As you keep turning them, they become round.
- 7
We love perfectly round takoyaki, so if there are any with holes, we add more batter.
- 8
If you want a crispy, fried takoyaki style, add more oil. It's a trade-off between taste and health.
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