The ultimate Japanese food hybrid! These takoyaki-style okonomiyaki are filled with octopus just like takoyaki, but taste and look like mini okonomiyaki. Great party food!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 150 g boiled octopus arms
- 15 cm Japanese leek
- 15 g benishoga (store-bought; cut into thin strips)
- 1 egg
- 70 ml water
- 1 tsp soy sauce
- 1/2 tsp salt
- 200 ml flour
- 3 tbsp tempura bits (10 g)
- 1 tbsp vegetable oil
- Worcestershire sauce, as desired
- Mayonnaise (preferably Japanese), as desired
- Skipjack shavings, as desired
Cut the octopus arms into 8 mm cubes. Chop the Japanese leek into slices 2-3 mm thick. Cut the benishoga into pieces 1 cm long.
Make the [Batter]. In a bowl, beat the egg, then add 70 ml of water and mix with a whisk. Stir in the soy sauce and salt, then the flour.
When there are no more clumps of dry flour left in the batter, mix in the octopus cubes, sliced leeks, benishoga, and tempura bits.
Oil a frying pan with vegetable oil and place over medium heat. Spoon in 1/8 of the batter mixture at a time, making small mounds in the frying pan. Cover and reduce the heat to medium-low, and cook for approx. 3 minutes.
Use a turner to carefully turn each one over, then cover and cook for an additional 3 minutes.
Plate and top with Worcestershire sauce, mayonnaise, and skipjack shavings as desired.
[Frying Pan Cooking Tip]
*Do not use a metal turner!*
A turner is indispensable when making okonomiyaki. When using a non-stick frying pan, never use a turner made of metal. Instead, use a heat-resistant silicone turner or a wooden spatula. What you can safely use may vary with specific products, but anything with sharp corners that could scratch the non-stick coating should be avoided. The same goes for tongs and cooking chopsticks.