Put all the ingredients for the takoyaki sauce into a small saucepan and simmer over low heat for about 3 minutes.

Keep the heat low and stir continuously to prevent splattering, as high heat will cause the sauce to splatter everywhere.

Grind the bonito flakes and dried baby shrimp into a powder using a mortar and pestle or a small blender.

This creates an added umami base for your batter. If dried shrimp aren’t available, you can simply omit them.

Whisk together the water, egg, and mayonnaise in a large bowl until well combined. If bubbles form on the surface, you can remove them with a mesh spoon.

Go ahead and add the cake flour, aonori powder, ground bonito flakes, dried shrimp powder, and dashi granules to the bowl. Mix it all together until there are no lumps left.

Mix the tempura bits (tenkasu), thinly sliced leek white parts, and finely chopped red pickled ginger in a separate bowl. This advance preparation streamlines the cooking process.

Cut the octopus into small, bite-sized pieces, ensuring they’ll fit properly in each well.

Heat up your takoyaki pan over medium heat. Once it’s nice and hot, fill each part about a quarter of the way with oil to get that perfect Gindaco crispiness.

Pour the batter over the molds, filling each one about halfway. Don’t worry about batter that spills outside the wells, as it will be incorporated when rolling.

Place a piece of octopus in each well.

Then pour more batter on top until the surface is completely covered, including the areas between wells.

Sprinkle the prepared topping mix evenly over the entire surface.

When the batter starts to firm up a bit, use a bamboo skewer to score lines between each well, dividing the surface into squares.

Then use the skewer to gently scrape around the edge of each well in a circular motion, turning the takoyaki halfway.

After a few minutes of cooking, roll each piece again to cook the bottom and tuck any loose edges underneath.

This creates the perfectly round shape that’s characteristic of takoyaki.

By the way, if you want to see the whole cooking and shaping process in action, you can check it out on my takoyaki YouTube video below.

Once all the pieces are rounded, drizzle another generous layer of oil over them and turn them occasionally until crispy all over. This extra oil is what makes the crispy exterior that sets Gindaco-style takoyaki apart from regular versions.

Give the takoyaki a turn regularly to make sure they’re all crispy all over.

If you see some browning faster than others, just swap their spots in the pan to even things out. That way, all the pieces will get that same golden-brown exterior.

This recipe makes about 32 takoyaki, and you can use the leftover oil in the takoyaki pan as the initial oil for the next batch.

The finished takoyaki should be golden and crispy outside while remaining soft and slightly runny inside. Transfer them to a serving plate, brush with takoyaki sauce.

Then, sprinkle generously with aonori powder and bonito flakes.

Mayonnaise is optional.

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Place the kombu in a large pot and cover with cold water. Let it steep at room temperature for at least 30 minutes to get the most out of the umami flavor.

Add the drumsticks to the pot and heat over medium heat until it’s almost boiling. When small bubbles appear around the edges, remove and discard the kombu.

Skim off any foam that rises to the surface to ensure a clear and clean-tasting broth.

Now, add the pumpkin and carrots to the pot. These dense vegetables need more cooking time to get tender and soak up that broth. If you plan to use other hardy root vegetables, add them here.

Cover and simmer over low to medium heat for about 5 minutes.

Add the rest of your vegetables, shrimp, seasonings, and cheese to the pot. Give it a gentle stir to mix everything together, but be careful not to overdo it and break up the ingredients.

Cover and simmer for another 5-10 minutes or until the shrimp and chicken are cooked through. The vegetables should be tender but still hold their shape.

Pour the hot pot into individual bowls, making sure each one has a good mix of proteins, vegetables, and broth.

When you’re done with all the ingredients, cook the ramen or udon noodles in a separate pot following the package instructions. Drain and rinse them under water to get rid of the excess starch, then toss them into the rest of the curry broth.

This hot pot finish will transform the leftover broth into a satisfying noodle course.

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Before we get started, let’s gather and prep all the ingredients. Remove the prawn shells and set them aside to make the prawn oil.

These shells are key for adding a rich seafood flavor to the final dish. Make sure you remove the veins and clean the prawns thoroughly.

Cut the tuna into 1-inch cubes and put them in a shallow dish to marinate. Slice the onions as thinly as you can, aiming for 1/8 inch thick. Thinner slices will caramelize more evenly.

The following three processes can be done simultaneously to save time. Each of these things takes about 30 minutes, so it’s best to start them all at once to be more efficient.

Next, pour the soy sauce over the tuna cubes, making sure they’re all evenly coated. Let them marinate while you get the other components ready.

Heat a heavy-bottomed pan over medium heat. Once the pan is nice and hot, add the olive oil and sliced onions. Cook for about 10 minutes, giving it a stir every few minutes or so to help it brown evenly.

Add a pinch of salt to help draw out the moisture and speed up the caramelization process. Turn the heat down low and keep cooking for 20 to 30 minutes or until browned and “caramelized”.

If the onions start sticking to the pan, just add a little water (about 1-2 teaspoons) to help loosen them.

You’ll know the onions are ready when they’re a dark brown color and very soft.

Start by heating a wok or large frying pan over the lowest heat setting. Add the olive oil and the reserved prawn shells. Let the shells soak in the oil for about 10 to 15 minutes, giving it a stir now and then.

This gentle extraction process draws out the sweet, briny essence of the prawns, creating a flavorful base for the dish.

Take the prawn shells out of the infused oil, but keep the tasty oil in the wok.

Turn up the heat to medium. Next, add the prawns, scallops, and marinated tuna to the wok. You can also add your root vegetables here (I used carrot and potatoes) so that they take on some of the flavor from the seafood.

Just a heads-up: We’re saving the marinade liquid for later. Cook just until the seafood starts to look opaque, which should take about 2-3 minutes.

Once done, take it out of the wok and set it aside.

Add butter and let it melt completely. Once it’s melted, add minced garlic and ginger to the wok, keeping the heat low. Cook until you can smell the aroma, which should take about 1 minute.

Add the caramelized onions to the wok. Next, add the curry powder, flour, and squid ink. Keep stirring to make a smooth paste. This paste essentially a roux and a based for our curry. The roux will help thicken the final sauce while distributing the flavors evenly.

Be sure to break up any lumps of flour, as they’ll create an unpleasant texture in the finished dish.

Pour in the dashi stock gradually while stirring constantly to make sure you don’t get any lumps. Then add the tuna marinade and bay leaf. Put the seafood back in the wok. Let it simmer over medium-low heat for 15 minutes, stirring occasionally.

After the initial simmering, add the finishing ingredients: white wine, garam masala, coffee powder, honey, blueberry jam, and Worcestershire sauce.

If you want to know more about secret ingredients for Japanese curry, check out my general curry guide!

Simmer for an additional 10 minutes to integrate these flavors fully.

Portion the hot rice into serving bowls or plates. Ladle the seafood curry sauce generously over and around the rice.

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If you’re using raw shrimp, you will need to boil them first. Fill a pot with water and a few pinches of salt. Bring it to a boil, then turn off the heat. Add the shrimp and leave to cook in the residual heat until the water is cool enough to touch.

As an alternative, you can use pre-boiled shrimp to save time.

Wash the cucumber and sprinkle it generously with coarse salt on a chopping board.

Roll it back and forth.

Give it a quick rinse and pat it dry.

Trim the ends and peel the skin around them to remove any bitterness.

If you’re using Japanese or Persian cucumbers, cut them into quarters lengthwise. If you’re working with larger varieties, halve them lengthwise, then cut each half into thirds or quarters, leaving some skin on each piece.

Make sure you remove the seeds and fleshy parts so that the rolls don’t get too moist.

Mix the vinegar, sugar, and water in a bowl until it’s all dissolved.

Wet a bamboo container with water to make sure it doesn’t stick.

Add the mixture to the cooked rice while it’s still warm.

Fold it gently with a rice paddle until it’s glossy and evenly seasoned.

Let the rice cool to body temperature with a fan.

Then cover it with a damp cloth to keep the moisture in.

For more detailed instructions, check out my full sushi rice recipe on the blog.

Once the shrimp are boiled, cut them into two or three pieces to make them easier to roll.

In a bowl, mix the shrimp pieces with mayonnaise, wasabi, and dashi granules.

To give your dish a boost in texture and aroma, fan the nori sheets over a low gas flame for a few seconds.

Just a heads-up: Be careful not to burn it. To make hosomaki rolls, cut the nori sheets in half. You can use kitchen shears or just fold and tear along the crease.

Grab a bowl of cold water (for moistening hands) and a bamboo rolling mat. Place the mat flat side up, with knots at the top for easier rolling.

Put the nori on the mat, rough side up, right along the bottom edge.

Use damp hands to spread about 65 grams of rice evenly on the nori, leaving a finger-width border at the top.

Make a little ridge of rice along the border to help seal the roll.

Next, place the cucumber strip on the rice and press it slighly so that it holds its place on the rice. Arrange the shrimp along the edge of the cucumber.

Tip: If you want a more pronounced wasabi flavor, you can add a thin layer directly to the rice through the middle before adding the fillings.

Lift the mat’s edge, making sure the nori’s bottom edge is lined up.

Grab the nori with your thumbs and use your fingers to gently press the ingredients into it.

Keep rolling until you get to the empty nori border, then seal it. Press the roll with your fingers and shape it into a square.

Dampen your knife with a moist towel to make sure it doesn’t stick. Just use a gentle sawing motion to cut the roll.

Split it into six equal pieces by first halving it.

Then, cut each half into thirds.

You can serve this with a little dish of dark soy sauce, if you like, for dipping.

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Tip: If you are using dry udon, cook them before you start the recipe. Boil for a few minutes less than the packaging states, then wash off the excess starch and let them dry in a colander. Add a drizzle of oil to prevent sticking.

Start by peeling the shrimp and separating the bodies from the shells. Set the shells aside for later use.

Devein the shrimp bodies by making a shallow cut along the back and removing the dark vein.

In a bowl, sprinkle the shrimp bodies with cornstarch and salt, then gently massage to coat evenly.

Let sit for 1-2 minutes.

Heat oil in a wok or large frying pan over the lowest heat setting. Add the shrimp shells you reserved and let them slowly release their flavor into the oil. This process extracts the most flavor from the shells, which makes the dish taste even better.

While the flavor is gently extracting, move on to the next step.

Rinse the shrimp under cold water and pat them dry with paper towels.

It might seem like a lot of work, but this step is really important for cleaning and getting the best flavor from the shrimp.

Thinly slice the onion, cube the eggplant, julienne the bell pepper, and finely chop the garlic and ginger.

Combine all sauce ingredients in a small bowl at this point too.

Remove the shells and heat the shrimp-infused oil over medium-high to high heat. Add red chili, garlic, ginger, and onion, stir-frying until the onion softens slightly.

Add the rest of the vegetables and shrimp, and keep stir-frying until the shrimp are almost cooked through.

Then, pour the prepared sauce over the mixture and combine everything well.

Next, add the boiled and drained udon noodles to the pan and stir to coat them evenly with the sauce and other ingredients.

Top with your choice of toppings and serve right away. This dish is at its best when the noodles are hot and have that perfect texture.

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Mix water with fine sea salt in a large bowl. Rinse the clams under cool running water, scrubbing gently if needed. Place the clams in the saltwater mixture. Let them soak for 1 hour, allowing them to “breathe out” any sand.

In a separate bowl, combine water and a piece of kombu (dried kelp). Allow this mixture to sit alongside the clams, infusing the water with a rich, savory flavor. If you don’t have kombu in your pantry, you can skip this step and use plain water instead.

After 1 hour, give the clams a final rinse under cool water. Place them in a large pot. Add a generous splash of sake to the pot. Heat over medium until you see the first wisps of steam, then reduce to low.

Cover and let the clams steam for 5 minutes or until they pop open.

Remove the opened clams from the pot, but let their flavorful juice stay behind. Pour your kombu stock into the pot with the clam juice. Heat this umami-rich mixture over low-medium heat. Just before it reaches a boil, fish out the kombu.

Add the clams to the broth, simmering for a quick 1-2 minutes. Turn off the heat, then gently stir in the miso paste until it’s well combined.

Ladle miso soup into bowls, making sure each serving gets a fair share of clams. Crown each bowl with a sprinkle of freshly chopped green onions.

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Combine all sauce ingredients in a saucepan. Heat over medium heat, stirring occasionally, until boiling. Reduce heat to low and simmer for 1 minute.

Remove from heat and set aside.

Mix all batter ingredients in a large bowl until well combined. Place breadcrumbs in a separate container.

Preheat oil to 170℃ (340°F) in a deep pot or fryer.

Thread one or two bite-sized pieces of each ingredient onto bamboo skewers. Consider the depth of the frying oil when assembling.

Dip each skewer into the batter.

Then roll in breadcrumbs, pressing gently to ensure good adhesion.

Carefully lower breaded skewers into preheated oil.

Fry for about 3 minutes, until golden brown and crispy.

Frying time may vary depending on ingredient size and type.

Remove fried skewers with a slotted spoon or spider skimmer. Place on a wire rack to drain excess oil. Repeat until all skewers are fried.

Serve immediately after cooking, or use a tabletop fryer for smaller batches to enjoy while cooking.

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Start by combining mirin and sake in a saucepan. Heat this mixture until the alcohol evaporates, which usually takes about 30 seconds. You’ll know it’s ready when you no longer smell the alcohol.

Then, remove the saucepan from the heat and let the mixture cool down before adding a small piece of kombu.

While you wait, cut the octopus into smaller, bite-size pieces. This makes it easier to eat and helps the marinade penetrate the meat more effectively.

Once your delicious mixture has cooled, simply pour it into a sealable plastic bag. Now, add the octopus pieces, light soy sauce, wasabi paste, and some dried red chili pepper slices.

Seal the bag tightly and give everything a good rub to make sure everything is well mixed and the octopus is evenly coated.

Now, pop this sealed bag in the refrigerator and let it marinate overnight.

When you’re ready to serve, simply remove the octopus pieces from the bag and place them in a serving dish. Enjoy them with your drinks in the evening!

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Start by preparing placing the clams in a colander in the sink and wash with running water. Then, prepare a bowl of salted water. Just mix salt into the water until it’s well dissolved, then add the rinsed clams.

Letting the clams sit in this saltwater for an hour is really important because it helps them purge the sand they’ve accumulated, making them clean and ready for cooking.

After an hour, take the clams out and give them another quick rinse under running water. This step makes sure that any remaining sand and debris are removed.

Once rinsed, transfer the cleaned clams to a large pot or pan and pour in the sake.

Place the pot over medium heat until the mixture starts to simmer. Once it begins to simmer, reduce the heat to maintain a gentle simmer. Cover the pot and let the clams steam for about 5 minutes or until the clams have all opened.

It’s important to discard any clams that have broken shells or haven’t opened after this time as they might not be good to eat.

Once the clams have opened, it’s time to add the butter and light soy sauce to the pot. Just gently shake the pan to mix the butter and soy sauce with the clam juices, and you’ll have a flavorful sauce in no time!

This combination of butter and soy sauce brings a rich, savory taste that perfectly complements the natural flavor of the clams.

Now, it’s time to divide the clams evenly between plates. Make sure each serving gets a good amount of the delicious sauce!

And don’t forget to garnish each serving with chopped green onions!

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Start by measuring out some cold water into a jug and placing it in the fridge to chill. I also put a bottle of sparkling water in the fridge. Both the cold water and sparkling water must be chilled for at least 20-30 minutes, but longer if you have the time.

Next, mix cornstarch and cake flour in a bowl.

And again, to keep everything really cold, I place this bowl in the freezer for the same duration as the water. Chilled flour is essential for preventing gluten from forming!

While waiting for the water and flour to chill, prepare the ingredients. Wash, cut, and thoroughly dry them using kitchen paper to remove any excess moisture. Cutting the ingredients thin and small will help them cook more quickly.

Then, lightly coat them with flour in a bowl. This will help the batter adhere to the surface without falling off.

This time, I went with onion, shrimp, carrots, and green beans.

Preheat oil in a small frying pan to 170-180℃ (340-355°F).

Using a smaller pan and frying one batch at a time helps prevent mistakes and ensures that each piece of kakiage is cooked perfectly. If you’re making kakiage for the first time, don’t make more than one at a time.

Combine the chilled water and sparkling water with ice cubes in a large bowl. Crack an egg into the bowl and whisk it. If any foam forms, scoop it out with a spoon. The egg makes the batter puff up and allows it to fry crispily.

Then, sift in the chilled flour mixture in thirds, gently combining it with chopsticks by drawing crosses through the mixture.

Resist the urge to overmix or whisk to keep the batter light and airy. It does not matter if some lumps are left. Rather, a smooth batter is no good, so it is fine to have powder and lumps left here.

I like to add a few ice cubes to keep the batter nice and cold too.

Once the oil is preheated, mix the prepared vegetables and shrimp into the batter bowl.

Then, scoop a ladleful of the batter-coated mixture and slide it gently into the hot oil. There’s no need to overload the ladle with batter-just batter-coated ingredients.

Fry each piece for about one minute on each side, then drain on a wire rack. Continue this process, frying one batch at a time.

If you want to eat kakiage as is, my recommendation is to simply dip it in some salt. Kakiage has a strong sweet and savory flavor from the vegetables, so I think it is best to enjoy the taste of the ingredients as they are.

But, you can also eat it dipped in tempura dipping sauce or on top of kake udon or kake soba noodles.

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