Takoyaki Recipe with Yinghok Sauce: Crispy-Outside, Chewy-Inside Japanese Delight!
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- Issue Time
- Jun 13,2025
Summary
This article will guide you on how to make takoyaki using Yinghok takoyaki sauce
Ingredients
Low - gluten flour: 100g
Egg: 1
Water: 180ml
Octopus pieces: 50g
Shredded cabbage: 80g
Yinghok Takoyaki Sauce: as needed
Minced onion: 30g
Bonito flakes: as needed
Seaweed flakes: as needed
Salad dressing: as needed
Instructions
1.Wash the octopus cubes, blanch them and rinse them in cold water.
2.Mix low - gluten flour, egg and water into a batter. Let it stand for 10 minutes.
3.Preheat a takoyaki mold, brush with oil. Pour the batter to half - full. Add octopus pieces, shredded cabbage and minced onion.
4.When the bottom sets, use a skewer to flip the balls,add another small spoonful of batter to the concave area. Fry until golden and round.
5.After taking out, squeeze salad dressing, pour takoyaki sauce. Sprinkle bonito flakes and seaweed flakes.