Recipe by Cookingdada, original link Giallo Zafferano
INGREDIENTS:
• 1 egg
• 340 ml of cold dashi broth (or fish broth)
• 1 tablespoon of soy sauce
• Salt
• 130g of flour
• Chives (dried or fresh)
• Vegetable oil
• Boiled octopus pieces
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For seasoning:
• Katsuobushi (if you can't find it, you can replace it with sesame)
• Okonomi sauce
• Mayonnaise
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First, pour the flour into a bowl, add the cold dashi broth, and mix with a whisk until there are no lumps. Add the egg, soy sauce, and a pinch of salt, mixing until you get a smooth and homogeneous batter. Once the batter is ready, get a kitchen bottle with a spout to put it in; this will help you pour the batter more easily onto the griddle. If you don’t have one, you can still use a small ladle, like for pancakes!
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Now it’s time to prepare the griddle. I recommend placing all the ingredients you need in front of it so you can easily grab them during cooking. First, oil the griddle with seed oil using a napkin, making sure every corner is covered with oil. Turn it on (or turn on the burner if you’re using a pan) and wait for it to heat up. Then you can start pouring the batter into each mold, letting it overflow slightly. This will give you extra batter to form the balls when you turn them.
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When you see the batter starting to cook at the edges, insert the pieces of octopus into the takoyaki (1 piece per ball), sprinkle with chives and tempura flakes. Now comes the most fun part: use two long bamboo skewers to turn the takoyaki. It won’t be easy the first time, but you’ll get the hang of it and become faster!
Once flipped, let them brown on all sides, remove them from the griddle, and finally season with okonomiyaki sauce, mayonnaise, and bonito flakes.
P.S. If after the first batch you need to make more, don’t forget to oil the griddle again!
