INFO:

The takoyaki is one of Japan's iconic street foods, a delicious ball of octopus! [Ingredients] 1 octopus leg (100g - 150g) 1 negi (can replace with scallions or green onions) Assorted tempura crumbs [Batter Mix Ingredients] 300g flour 900ml water 2 eggs 10g grinded bonito flakes (microwave then grind it up) 5g aonori (dried seaweed flakes) [Toppings] Takoyaki sauce (can replace with worcestshire sauce) Aonori Mayo Bonito flakes 1. Mix the batter mix ingredients above into a bowl. 2. Chop up octopus into large bite size pieces, as well as negi. 3. Heat up takoyaki plate, cover surface with oil, fill about 1u002F4 hole with oil. 4. Once hot (around 355°F), pour mixture leaving some room at the top. 5. Add octopus, negi, tempura crumbs in that order. Cover with mixture. 6. After cooking for a minute or 2, make grid like pattern along the holes. 7. Flip the balls over as you stuff as much of the mixture in as possible. 8. Keep rotating & stuffing the remaing mixture, pausing occasionally. 9. Once all sides are lightly charred, add some oil for extra crispiness. 10. Flip over again, take it out, add the toppings above. Enjoy!