Takoyaki たこ焼き

Ingredients

• 1cup/100g flour (*1)
• 1 egg
• 1.25cup/300ml dashi stock (*1 )
• 1.8oz/50g cooked octopus
• 1/4 cup of finely chopped scallions
• 1/4 cup Tenkasu
• 2 tbsp red pickled ginger
• 2 tbsp takoyaki sauce
• 1 tbsp Japanese mayonnaise
• 1 tbsp seaweed flake to top
• 2 tbsp bonito flake to top

Instructions

1. 1

   Combine water, egg and dashi stock together in a bowl and mix well until frothy.

2. 2

   Sift the plain flour into a large bowl and add the liquid mixture over the flour.

3. 3

   Whisk them together well until all the dry flour is completely mixed in.

4. 4

   Heat the takoyaki pan and oil the holes with the oil brush. *2

5. 5

   Pour the batter into the pan holes so they are approximately 80% full and then add the octopus, green onion, tempura crisps and pickled ginger .Then add more of the batter until it's just overflowing.

6. 6

   Cook for approximately 1 & 1/2 minutes, then trim off the excess batter and flip them over by inserting the Takoyaki pick from 4 o'clock direction, turn your wrist 90°.

7. 7

   Keep flipping them around until the takoyaki are a golden-brown color. *3

8. 8

   When all balls outside are crispy golden brown, turn the heat off.

9. 9

   Serve them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise then sprinkle with aonori and bonito flakes to serve.