Takoyaki

Round Osaka-style balls of savory batter filled with diced octopus, drizzled with mayo and bonito flakes.

Ingredients

• 600g thinly sliced beef
• 300g nori sheets
• 2 tsp minced garlic
• 1 1/2 tsp white sesame seeds
• 3 tbsp toasted sesame oil
• a generous handful of daikon radish
• a handful of fresh shiso leaves, chopped
• a drizzle of bonito flakes
• 500ml water
• 1 1/2 tsp wasabi paste
• 200g carrots
• a drizzle of pickled ginger

Instructions

1. 1

   Prepare the ramen noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the sushi-grade tuna, napa cabbage, sliced scallion whites, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the ramen noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the sushi-grade tuna mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the ramen noodles with the filling, a spoonful of soy sauce, and a scattering of chives.

7. 7

   Add a final touch of toasted sesame oil for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra soy sauce on the side for dipping or drizzling.

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