Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based)

Name: Gindaco-Style! Crispy and Fluffy Takoyaki (Flour-Based)
Yield: Makes 40-50 pieces
Cuisine: American
Ingredients: 2 ● eggs; 2 teaspoons ● soy sauce; 1 tablespoon ● mayonnaise; 3 3/4 cups dashi stock (water + dashi granules); 2 cups all-purpose flour (about 250 grams); as needed Vegetable oil,; Octopus, sausages, green onions, tempura bits, cabbage, etc., as desired; as needed Takoyaki sauce, mayonnaise,

白いエプロンのクマ @shiro_apron

I wanted to make even more delicious takoyaki! After repeated trial and error, I've recently settled on this method. They taste great even when cold, so make a big batch!
The origin of this recipe
As I kept making my previous takoyaki recipe, the quantities and steps evolved, so I took notes.

Adding skim milk or using milk instead of water enhances the richness and adds nutrition. There's also a technique of mixing aonori into the batter instead of using it as a topping.

白いエプロンのクマ @shiro_apron

Adding skim milk or using milk instead of water enhances the richness and adds nutrition. There's also a technique of mixing aonori into the batter instead of using it as a topping.

Saved

Ingredients

Makes 40-50 pieces

2● eggs
2 teaspoons● soy sauce
1 tablespoon● mayonnaise
3 3/4 cupsdashi stock (water + dashi granules)
2 cupsall-purpose flour (about 250 grams)
as neededVegetable oil,
Fillings and more
Octopus, sausages, green onions, tempura bits, cabbage, etc., as desired
as neededTakoyaki sauce, mayonnaise,

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Steps

1

Mix the ● ingredients with 1/3 of the dashi stock well, then add the flour and mix. Add the remaining dashi stock.
2

Chop and prepare the fillings.
3

Heat the takoyaki maker (or set the hot plate to the highest temperature) and add enough oil to pool slightly.
4

Mix the batter well again, then pour it in up to about 1/3 full.
5

Add the main fillings like octopus or sausages, then cover with cabbage, etc.
6

Pour in enough batter to overflow the holes, and once it starts to set, flip them over (chopsticks work fine).
7

If they aren't crispy enough, add more oil. Think of it like shallow frying.
8

[Quantity] Our takoyaki maker makes exactly two batches. We cook the first batch for the kids and let it cool while cooking the second batch for the adults, then we all eat together.
9

[Mistake] I used leftover mizuna instead of cabbage, and while the taste was well-received, the moisture from the mizuna made it take longer to cook.