Empty My Fridge
Food Flights: Takoyaki
Ingredients
- Egg1
- Dashi · powder1 tsp
- Flour¾ cups
- Vegetable oil2 tbsp
- Octopus3 ½ oz
- Scallion · thinly sliced2 tbsp
- Ginger2 tbsp
- Tempura flakes1 tbsp
- Takoyaki sauce
- Japanese mayonnaise
- Aonori · powdered seaweed flakes
- Bonito flake · flakes
Instructions
- In a bowl, whisk the egg, water, dashi powder and flour until smooth. Pour into a squeeze bottle or spouted jug.
- Preheat the takoyaki plate over medium heat for 2 minutes, then oil the holes with 1 tablespoon of the vegetable oil.
- Half-fill each hole with batter, put a piece of octopus in the centre, then add green onion, ginger and tempura flakes.
- Cover with more batter, letting it overflow slightly, and cook 2 minutes until the base starts to turn golden.
- Turn each takoyaki three-quarters over with two turners or chopsticks and cook 2 minutes more, then keep turning until golden on all sides.
- Drizzle the last tablespoon of oil over them, turn them fully and cook 1 minute per side, until crisp and golden.
- Serve on a plate with takoyaki sauce and Japanese mayonnaise, then top with aonori and katsuobushi.
Summarized from Tasty's video. Watch it for the details.
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