Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Takoyaki

Japanese 20 Mins Prep · 50 Mins Cook

To create the sauce combine the ketchup, Worcestershire sauce, 2 tbsps soya sauce and sugar in a medium-sized bowl, stirring to dissolve the sugar.
Finely chop the spring onion and pickled ginger. Slice the octopus into smaller pieces. In a medium-sized bowl, whisk the flour, dashi stock, soya sauce and egg to form a smooth batter.
Place a takoyaki tray over a medium-high heat. Fill a little oil in each mould and allow to heat. Fill each mould halfway with batter. Add a few octopus slices to the batter and top with the remaining batter, letting it flow out of the moulds and spill into the rest of the tray. Sprinkle 1⁄3 of the ginger and spring onions over the batter. Cook for a few seconds before using chopsticks to scrape around the circles, pushing the batter towards the centre of each ball (this will help you shape the ball once you turn it). Using a chopstick, press down into the centre of one takoyaki and slide it up the side of the mould, flipping it 90° while stuffing any excess batter back into the empty space. Add more oil, if needed. Repeat this with the remaining takoyaki. Fry each for 5-10 minutes. Each batch should take 15-20 minutes each. Repeat until the batter is finished.
Arrange the takoyaki on a plate and drizzle over a generous amount of the sauce, Kewpie mayonnaise and bonito flakes.
Serve immediately.