PREPARATION OF TAKOYAKI (GRILLED DUMPLING WITH BITS OF OCTOPUS)

PROBLEM TO BE SOLVED: To obtain takoyaki which contains bean curd lees whose dispersibility in takoyaki dough is enhanced, has excellent flavor, taste and texture, and does not generate wrinkles and an uneven surface, even when cooled, by using as a raw material for the takoyaki the bean curd lees ground so as to have an average particle diameter within a prescribed range. SOLUTION: This method for producing takoyaki comprises using ground bean curd lees as a raw material for the takoyaki. The ground bean curd lees are obtained by applying a rotary blade type shear force to swollen soy beans to ground the soy beans into particles having an average particle diameter of 25-100 μm and then further applying a frictional shear force to the obtained particles to obtain the ground soy bean lees having an average particle diameter of 15-40 μm. The ground bean curd lees are preferably non-dried ground bean curd lees (water content: 75-90 wt.%), and the non-dried ground bean curd lees are added in an amount of preferably 30-210 pts.wt., more preferably 60-110 pts.wt., to 100 pts.wt. of a flour raw material such as wheat flour. The takoyaki is preferably a frozen takoyaki.