Quick Takoyaki in a Pan
Quick Takoyaki in a Pan
Ingredients
For the Takoyaki Batter
- 300 g tofu, silken or firm, well-drained
- 2 eggs
- 4 tablespoons potato starch
- 1 tablespoon soy sauce
- 1 tablespoon bonito flakes
- as much as you like green onions, chopped
- as much as you like octopus
- as needed tempura bits, (optional)
- as needed beni shoga, (optional)
For Topping
- as needed okonomiyaki sauce
- as needed mayonnaise
- as needed bonito flakes
- as needed green onions
- as needed aonori
Instructions
- 1
Drain the tofu thoroughly before cooking. For the preferred method, place the tofu on a rack or wrap it in paper towels and drain overnight in the refrigerator. For a quick method, microwave the tofu for 1 1/2 minutes (at 600W) to remove excess moisture.
⏱️ 5 min
- 2
In a large bowl, combine the well-drained tofu, 2 eggs, 4 tablespoons of potato starch, 1 tablespoon of soy sauce, 1 tablespoon of bonito flakes, chopped green onions, and octopus. Mix until well combined.
⏱️ 5 min
- 3
If desired, add tempura bits or beni shoga to the mixture and stir them in.
⏱️ 1 min
- 4
Heat a small amount of oil in a frying pan over medium heat.
⏱️ 1 min
- 5
Spoon the takoyaki mixture into the hot pan, forming small, pancake-like shapes. Cook for several minutes until the edges are set and golden brown.
⏱️ 5 min
- 6
Carefully flip each takoyaki pancake once and continue cooking until the other side is also golden brown and cooked through.
⏱️ 5 min
- 7
Transfer the cooked takoyaki to a serving plate. Drizzle with okonomiyaki sauce and mayonnaise, then sprinkle with bonito flakes, green onions, and aonori, as desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Takoyaki in a Pan
For the Takoyaki Batter
- 300 g tofu, silken or firm, well-drained
- 2 eggs
- 4 tablespoons potato starch
- 1 tablespoon soy sauce
- 1 tablespoon bonito flakes
- as much as you like green onions, chopped
- as much as you like octopus
- as needed tempura bits, (optional)
- as needed beni shoga, (optional)
For Topping
- as needed okonomiyaki sauce
- as needed mayonnaise
- as needed bonito flakes
- as needed green onions
- as needed aonori
Instructions
- 1
Drain the tofu thoroughly before cooking. For the preferred method, place the tofu on a rack or wrap it in paper towels and drain overnight in the refrigerator. For a quick method, microwave the tofu for 1 1/2 minutes (at 600W) to remove excess moisture.
⏱️ 5 min - 2
In a large bowl, combine the well-drained tofu, 2 eggs, 4 tablespoons of potato starch, 1 tablespoon of soy sauce, 1 tablespoon of bonito flakes, chopped green onions, and octopus. Mix until well combined.
⏱️ 5 min - 3
If desired, add tempura bits or beni shoga to the mixture and stir them in.
⏱️ 1 min - 4
Heat a small amount of oil in a frying pan over medium heat.
⏱️ 1 min - 5
Spoon the takoyaki mixture into the hot pan, forming small, pancake-like shapes. Cook for several minutes until the edges are set and golden brown.
⏱️ 5 min - 6
Carefully flip each takoyaki pancake once and continue cooking until the other side is also golden brown and cooked through.
⏱️ 5 min - 7
Transfer the cooked takoyaki to a serving plate. Drizzle with okonomiyaki sauce and mayonnaise, then sprinkle with bonito flakes, green onions, and aonori, as desired. Serve immediately.
⏱️ 3 min