The flavor of bonito and kelp and red ginger is brought to create a takoyaki with a thick and distinct texture. You can also enjoy variations of takoyaki, such as Akashi yaki.

1
Boiled octopus shrinks when baked, so cut it into slightly larger pieces. Coarsely chop the red ginger.

2
In a bowl, combine the takoyaki powder, eggs, and water and whisk to form the dough.

3
Heat the oil (outside the ingredients) in a takoyaki bowl that has been heated over high heat in advance, and pour the dough in (2) into the hole of the takoyaki machine. There is no problem if it overflows from the hole, so pour it boldly.

4
Put the boiled octopus on top of (3).

5
After adding the boiled octopus, immediately add the red ginger, tenkasu, and green onion in the desired amount.

6
In 1~2 minutes after adding the boiled octopus, the area around the takoyaki will turn yellow, so put the dough that protrudes around the hole with a kiri. Bake for about 1 minute more, until the area around the takoyaki rises.

7
When the dough is about to harden, turn the takoyaki around the hole with a kiri. At this time, if you do not turn it over at once, but turn it half at a time, it will be easier to turn it over. If it is difficult to turn, pour a small amount of oil into the hole.

8
If the shape is difficult to round, pour a small amount of dough along the hole. When the surface is golden brown, serve it on a plate and top it with sauce, green nori, bonito flakes, mayonnaise, etc. to your liking.

鰹と昆布のうまみと紅しょうがの風味をきかせ、とろっと際立つ食感のたこ焼に仕上がります。明石焼など、たこ焼のバリエーションもお楽しみいただけます。