Da's Takoyaki

Da's Takoyaki

The second in the Da (short for Darling) series.
In our house, it's my darling husband's job to make takoyaki.

Ingredients: 48 takoyaki or 2 servings

Octopus, cooked
100 g
Chinese chives (or thin green onions)
1 bunch
Nagaimo yam (chopped up roughly)
50 g
○ Flour
150 g
○ Baking powder
2 teaspoons
○ Salt
a pinch
● Dashi stock
500 ml
● Nagaimo yam (grated)
100 g
● Soy sauce
1 tablespoon
To taste:
Beni shouga red pickled ginger
To taste
Tempura batter crumbs
To taste
Bonito flakes
To taste
To taste


1. Make dashi stock using konbu seaweed and bonito flakes, and chill it until it's ice cold.
2. Nagaimo yams are used both roughly chopped and grated.
3. Sift the ○ ingredients together.
4. In a separate bowl, beat the eggs.
5. Mix the grated nagaimo yam into the beaten egg.
6. Add the chilled dashi stock from Step 1 and the soy sauce.
7. Mix the sifted flour into the batter in small batches, mixing well between each addition.
8. Add the chopped nagaimo yam and mix. The batter is done.
9. Cut up the octopus, Chinese chives, beni-shouga ginger into easy to eat pieces.
10. Mix the chopped ingredients together. Now just cook the takoyaki. In our house we fill each well in the takoyaki maker half full first with batter, add some of the chopped ingredients, then fill up with batter.
11. Crispy, fluffy and creamy takoyaki!

Story Behind this Recipe

My husband makes takoyaki more skillfully than I can.
He always makes it by eyeballing the ingredients, but I measured things out properly this time to upload the recipe!