Crisp on the outside, molten in the middle — takoyaki are Japan’s favourite street snack, and the takoyaki plate on the BRUNO Compact Hot Plate makes a batch easy to cook (and fun to flip) right at the table.
Ingredients
Batter
- 100g plain flour
- 300ml dashi (or water + ½ tsp dashi granules)
- 1 egg
- 1 tsp soy sauce
Fillings
- 100g cooked octopus, cut into small pieces
- 2 tbsp tenkasu (tempura bits)
- 2 tbsp pickled red ginger (beni shoga), chopped
- 2 spring onions, chopped
- Oil, for the plate
To finish
- Takoyaki or okonomiyaki sauce
- Japanese mayonnaise
- Bonito flakes
- Aonori
Method
- Whisk the flour, dashi, egg and soy sauce into a smooth, thin batter.
- Brush the takoyaki plate generously with oil and heat on MED–HI. Fill each well to the top with batter, then drop in a piece of octopus, a little tenkasu, red ginger and spring onion.
- When the edges start to set, turn each ball 90° with a skewer, tucking the overflowing batter into the well. Keep turning every minute or so until round and golden all over.
- Brush with sauce, drizzle with mayonnaise, and scatter over bonito flakes and aonori. Serve hot.
Tip: Don’t rush the first turn — let a crust form first so the balls release cleanly. A bamboo skewer or takoyaki pick works best for flipping.
You’ll need the takoyaki plate — find it in our hot plate accessories, or browse all BRUNO hot plates.
Equipment used
Recipe by the Happycooking UK Editorial Team.