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Takoyaki Pan

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Takoyaki Pan

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 itís 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.

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