Takoyaki Recipe - NYT Cooking

Crisp on the outside, creamy on the inside, a little bit savory and a little bit sweet, takoyaki are a popular street food in Japan made with a simple dashi-based batter filled with bits of octopus, bonito flakes, tenkasu, scallions and pickled red ginger, then fried in a molded pan to achieve an ideal bite-sized shape You can make them at home with a little practice and a takoyaki maker (see Tip) The eggy batter might seem messy at first, but with a little finesse, you can mold them into practically perfect spheres
Crisp on the outside, creamy on the inside, a little bit savory and a little bit sweet, takoyaki are a popular street food in Japan made with a simple dashi-based batter filled with bits of octopus, bonito flakes, tenkasu, scallions and pickled red ginger, then fried in a molded pan to achieve an ideal bite-sized shape. You can make them at home with a little practice and a takoyaki maker (see Tip). The eggy batter might seem messy at first, but with a little finesse, you can mold them into practically perfect spheres. (Practice with a few to get the hang of the process.) Octopus is traditional (tako means “octopus” and yaki means “fried” in Japanese), but you can swap in cooked sausage or shrimp, edamame, corn or cheese. Serve takoyaki with any (or all) of the suggested toppings: takoyaki sauce, Kewpie mayonnaise and pickled red ginger, all of which are available at Japanese markets and online.