Takoyaki
"Crispy outside, gooey inside octopus balls — iconic Japanese street food that's absurdly fun to make at home. Costco Japan sells 20+ count for 998 yen; you can do it yourself for about 75 cents a pop."
Costco Copycat — This is a homemade version of the Costco International Flavors item. See it in store →
The Game Plan
-
Whisk together flour, eggs, dashi, salt, and soy sauce until you have a thin, smooth batter — think crepe batter, not pancake batter. Let it rest 10 minutes.
-
Heat your takoyaki pan over medium heat and oil each well generously with a brush or paper towel.
-
Pour batter into each well until it just overflows slightly. Drop a few cubes of octopus, a pinch of green onion, pickled ginger, and tenkasu into each well.
-
Cook 2-3 minutes until the bottom sets and turns golden. Use a chopstick or takoyaki pick to rotate each ball 90 degrees, tucking any overflow batter underneath.
-
Keep turning every minute or so until all sides are evenly golden and crispy, about 4-5 minutes total. They should spin freely when done.
-
Transfer to a plate. Drizzle generously with takoyaki sauce and Kewpie mayo. Shower with bonito flakes (watch them dance in the heat) and aonori.
