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Le Chaudron recipe
Takoyaki aux poulpes
Octopus takoyaki
⏱ 40 minServes 4Hard290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)flour
500 ml (2 cups)dashi
2eggs
200 g (7 oz)cooked octopus, diced
4scallions, sliced
3 tbsptakoyaki sauce
2 tbspJapanese mayonnaise
- 200 g (7 oz) flour
- 500 ml (2 cups) dashi
- 2 eggs
- 200 g (7 oz) cooked octopus, diced
- 4 scallions, sliced
- 3 tbsp takoyaki sauce
- 2 tbsp Japanese mayonnaise
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the flour, eggs and dashi to a very thin batter.
- Oil each well of the hot takoyaki pan generously and fill with batter until it slightly overflows.
- Drop a piece of octopus and some scallion into each well as the edges begin to set.
- Once the bottoms set, turn each ball a quarter turn with skewers, tucking in the overflow.
- Keep turning for 8 minutes until round and golden all over.
- Transfer to a plate, drizzle with sauce and mayonnaise and serve immediately.
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