About the Recipe
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
Dried bonito flakes
Seaweed flakes (aonori)
In a medium bowl, whisk together the all-purpose flour, dashi stock, egg, and salt until smooth. Set the batter aside.
Preheat a takoyaki pan or an æbleskiver pan over medium heat. Lightly grease each hole with vegetable oil.
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.
Pour more batter over the filling, filling each hole to the top.
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.
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.
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!