1 2/3 cups all-purpose flour
1/2 pound boiled octopus cut into pieces
1/4 cup finely chopped green onion
Optional: 1/4 cup Benishoga (preserved red ginger finely chopped)
Optional: 1/4 cup small red shrimp
1-2 tablespoons Canola oil you could use olive or sesam oil too
For Traditional Toppings:
Optional: Katsuobushi (dried bonito flakes)
Optional: Aonori (green seaweed powder)
Optional: prepared okonomiyaki sauce, Worchestershire sauce, takoyaki sauce, or tonkatsu sauce
In a bowl,combine flour, dashi broth, and eggs. Mix until well incorporated. the batter should be similar to a cream
cover each of the round molds in the takoyaki pan with canola oil preheat it
Pour batter into the molds
on top Put octopus, red ginger, green onion, and dried red shrimp in each mold.
Grill takoyaki balls, cook it about 3 to 4 minutes then
flip the ball over Grill the other side of the takoyaki until golden brown.
when it's done place takoyaki on a plate.
Garnish the takoyaki with okonomiyaki sauce (or substitute sauce). Then add mayonnaise, sprinkle with dried bonito flakes and green aonori seaweed.