Appetizer

Takoyaki

Round Osaka dashi-batter bites with octopus centres, progressively turned until crisp outside and soft within.

What you’ll need

• cooked octopus: 400 g
• flour: 300 g
• dashi: 800 ml
• eggs: 3 pcs
• spring onions: 100 g
• takoyaki sauce: 120 ml
• bonito flakes: 25 g
• vegetable oil: 40 ml
• salt: 3 g

How to make it

1. Cut the cooked octopus into 1.5 cm cubes and slice the spring onions finely. Combine the flour and salt separately.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.