About the Recipe
Ingredients
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)
Preparation
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!