Before the initial use:

• 1. Wash the pan and wipe all water.
• 2. Firmly pan fry vegetable scraps with oil.
• 3. Wash the pan, coat with oil again and now it’s ready to use for Takoyaki.
• * You may find your Takoyaki burning easily for the first couple of times, but the base coat will eventually develop a more refined coating through use.

 

Notes for cooking:

• - Use a thin layer of cooking oil.
• - The pan becomes very HOT, always handle with oven mitts/pot holders.
• - Stove top only. Do not use in the oven or microwave.
• - Do not put cold water over the hot pan. It may cause deformation.

 

After care:

• 1. Use a soft sponge to wash with soapy water. Do not use cleanser, alkaline detergent or metal sponge. It may cause damage to the surface by grazing and cause rusting.
• 2. Dry completely, apply a thin layer of oil and wipe well with a damp cloth before storing.

How to make Takoyaki (Octopus ball)

Ingredients (makes about 20 Takoyaki balls)

• Flour mixture: 1cup Flour, 1 egg, 1+1/4 cups Water(or Dashi stock), 1/4 Tsp Baking powder, a pinch of Salt
• Filling: boiled Octopus, Green onion, Beni-shoga (pickled red ginger) *other options : Cabbage, Tenkasu(Tempra flakes), Chikuwa(fish cake)
• Topping: Takoyaki/Okonomiyaki-sauce, Ao-nori(seaweed powder), Katsuo-bushi(bonito flakes) *Mayonnaise

 

• 1. Cut boiled octopus into small cubes and mince vegetables.
• 2. Mix flour, baking powder, salt, egg and water in a bowl.
• 3. Heat the pan well with low heat and oil.
• 4. Pouring the mix and put an octopus cube and vegetables filling in each cup.
• 5. Turn Takoyaki-balls over with a skewer.
• 6. Keep turning them over until they become round and brown.
• 7. Serve with sauce, seaweed powder and bonito flakes.