Takoyaki
Recipe from Cooking with Dog
Serves: 2 people
Ingredients:
Takoyaki Batter
- 1 egg
- 340 ml Icy Water (1.437 cups)
- 1/2 tsp granulated dashi (1/4 tsp. kombu dashi & 1/4 tsp. bonito dashi)
- 1 tsp. soy sauce
- pinch of salt
- 100g soft wheat flour (3.527 oz)
Fillings
- 150g boiled octopus (5 1/3 oz)
- 1/2 cup tenkatsu (crunchy bits of deep fried flour dough)
- 6g beni shoga – pickled ginger (1/5 oz)
- 2g sakuraebi – dried pink baby shrimps (1/10 oz)
Toppings
- Okonomiyaki sauce
- aonori – green laver
- hanakatsuo – dried bonito flakes
- 2 long green onions
- Kewpie mayonnaise
Directions:
- First Prep
- Dice boiled octopus into 1/2 inch pieces.
- Chop beni shoga into fine pieces.
- Cut long green onions into four pieces, and chop into fine pieces.
- Toast dried sakuraebi in a pan. Crumble when cool enough to handle.
- Make the Batter
- Crack egg into bowl.
- Add icy water and be careful not to drop ice cubes into the bowl.
- Add granulated bonito dashi and konbu dashi
- Add soy sauce add salt.
- Sift 1/3 of flour into bowl and mix lightly. Repeat 2 more times. Whisk gently until all flour is mixed.
- Make Takoyaki
- Grease pan and heat. Test if hot enough by adding a small bit of batter to the pan.
- Add batter until each half circle is 80% full.
- Add diced octopus into each half circle.
- Sprinkle tenkatsu, beni shoga, and dried sakuraebi.
- Fill with enough batter to overflow.
- Lastly, add green onion.
- When batter around the edges are cooked, separate each takoyaki with a bamboo skewer.
- Rotate by 90 degrees and stir the batter into the hole.
- Rotate 90 degrees again and adjust shape into a ball.
- Keep rotating the takoyaki balls to cook meat evenly. The takoyaki is done when they are lightly golden brown.
