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Kimchi Takoyaki

Temps de préparation:

40 Minutes

Temps de cuisson:

Sert :

4 servings (approximately 24 takoyaki)


À propos de la recette


For the batter:

  • 1 cup all-purpose flour

  • 1 cup dashi stock (or vegetable broth)

  • 1 large egg

  • 1/4 teaspoon salt

For the filling:

  • 1 cup finely chopped kimchi

  • 1/2 cup cooked octopus, finely chopped (optional)

  • 1/4 cup finely chopped green onions

  • 1/4 cup grated zucchini, squeezed to remove excess liquid

  • Vegetable oil, for cooking

For the toppings:

  • Takoyaki sauce or Okonomiyaki sauce

  • Japanese mayonnaise

  • Dried bonito flakes

  • Seaweed flakes (aonori)


Step 1

In a medium bowl, whisk together the all-purpose flour, dashi stock, egg, and salt until smooth. Set the batter aside.

Step 2

Preheat a takoyaki pan or an æbleskiver pan over medium heat. Lightly grease each hole with vegetable oil.

Step 3

Fill each hole about halfway with the batter. Add a small amount of chopped kimchi, cooked octopus (if using), green onions, and grated zucchini to the center of each hole.

Step 4

Pour more batter over the filling, filling each hole to the top.

Step 5

Cook for 3-4 minutes, or until the bottom of the takoyaki is golden brown. Use a skewer or chopstick to gently flip each ball, tucking in the edges as you turn them to create a round shape.

Step 6

Continue cooking the takoyaki for another 3-4 minutes, or until they are golden brown and crispy on all sides. Use the skewer or chopstick to remove the cooked takoyaki from the pan.

Step 7

Serve the Kimchi Takoyaki warm, drizzled with takoyaki or okonomiyaki sauce, Japanese mayonnaise, and topped with dried bonito flakes and seaweed flakes. Enjoy this delicious fusion snack!

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